Ingredients
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1 Potato Russet Potato
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1 tbsp Follow Your Heart Sour Cream
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1/2 tbsp chopped Chives
Directions
Steps
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1
Done
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Preheat your oven to 400 F/ 205 C (375 F on a convection oven). |
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2
Done
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Wash your russet potatoes well and cut out any “eyes” or bad spots in the potatoes. |
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3
Done
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Use a fork and poke a lot of holes all over your potatoes. This stops them from cooking unevenly and possible exploding in the oven. |
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4
Done
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When your oven has come up to temperature, place them directly on the rack in the middle of the oven. Leave enough space between them that they are not touching. |
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5
Done
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Bake your potatoes for 50-70 minutes (depending on size) and check on them between 50 and 60 minutes. Using a pot holder or oven mitt, you want to gently squeeze the potatoes and see if they give. If they seem soft all the way through to the middle they are done. If you are not sure you can cut one in half and check. If they need more time, continue to bake, or you can microwave for a few minutes more to finish them off if you’re in a hurry. (Once you know the exact cooking time for your oven and this size of potato, write it down or remember it so you don’t have to check on it and guess next time. Usually they will be done within 60-70 min). |
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6
Done
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To fluff your potato you’re going to make a slit across the top of it, and using pot holders or oven mitts gently squeeze the bottom of the potato together (like how a crab would close it’s claws) and this will push the insides up and open it for filling. (This is something I learned when I worked in a restaurant and had to plate food.) |
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7
Done
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Fill your potato with the sour cream and chopped chives. |
