Crisp-Skinned Jacket Potatoes with Sour Cream and Chives

What you need

• 4 large russet potatoes, about 300 g (10 oz) each
• 1 tbsp olive oil
• 1 tsp coarse salt, plus more to taste
• 4 tbsp (1/2 stick) butter, for serving
• 120 ml (1/2 cup) sour cream
• 1 bunch chives
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) and set a rack in the middle.

2. 2

   Scrub the potatoes under cold running water, then dry them completely with a towel.

3. 3

   Prick each potato 6-8 times all over with a fork so steam can escape.

4. 4

   Rub the potatoes with the olive oil and sprinkle the coarse salt over them.

5. 5

   Set them straight on the middle rack, with a tray on the shelf below to catch any drips.

6. 6

   Bake for 50-60 min, turning once halfway. They are done when the skin is crisp and a skewer slides into the centre with no resistance.

7. 7

   While they bake, finely snip the chives. Stir half of them into the sour cream with a pinch of pepper.

8. 8

   Cut a deep cross into the top of each potato, then squeeze the sides so the flesh pushes up.

9. 9

   Fluff the flesh with a fork, drop in a piece of butter and season with salt and pepper.

10. 10

    Spoon the sour cream on top, scatter over the remaining chives and serve hot.

Imported from tastelist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.