Name: Baked Potatoes with Sour Cream and Chives Street Food
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American Street Food
Ingredients: 4 medium Russet potatoes; 2 tablespoons olive oil; 1 teaspoon coarse salt (kosher or sea salt); 1 cup sour cream; 1/4 cup fresh chives, finely chopped; 4 tablespoons unsalted butter (optional); Freshly ground black pepper, to taste

Crispy, golden baked potatoes topped with creamy sour cream and fresh chives make a delightful street food-inspired dinner. Perfectly fluffy insides paired with savory toppings create a comforting, budget-friendly meal that’s easy to prepare and endlessly customizable for a satisfying, crowd-pleasing experience.

Why You’ll Love This Recipe

This baked potato recipe is a street food gem that brings comfort and flavor to your dinner table. The potatoes are baked to perfection with crispy skins and fluffy interiors, offering a versatile canvas for the rich, tangy sour cream and the bright, oniony bite of fresh chives. It’s a simple yet indulgent dish that’s affordable, easy to make, and perfect for casual gatherings or a cozy night in. Whether you’re feeding a family or craving a quick solo meal, this recipe delivers on taste and satisfaction. Plus, it’s endlessly adaptable—add your favorite toppings to make it your own!

Recipe Tips and Tricks

Choose the right potato: Russet potatoes are ideal for baking due to their high starch content, which yields a fluffy interior.
Poke holes: Use a fork to pierce the potatoes before baking to allow steam to escape, preventing them from bursting.
Oil and salt the skins: Rubbing the potatoes with olive oil and a sprinkle of coarse salt enhances the crispiness and flavor of the skin.
Bake at high heat: A 400°F oven ensures a crispy exterior and tender interior; avoid wrapping in foil for maximum crispness.
Check doneness: Insert a fork or knife into the center; it should slide in easily when the potato is fully cooked.
Fluff the interior: After baking, cut open and gently fluff the potato with a fork to create a light, airy texture.
Keep toppings fresh: Chop chives just before serving to maintain their vibrant flavor and color.
Serve immediately: Baked potatoes are best enjoyed hot to preserve the texture of the skin and warmth of the filling.

Yield: Serves 4

Baked Potatoes with Sour Cream and Chives Street Food

Crispy baked potatoes topped with creamy sour cream and fresh chives for a delicious, street food-inspired dinner.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 5 minutes

Total Time 1 hour 15 minutes

Ingredients

4 medium Russet potatoes
2 tablespoons olive oil
1 teaspoon coarse salt (kosher or sea salt)
1 cup sour cream
1/4 cup fresh chives, finely chopped
4 tablespoons unsalted butter (optional)
Freshly ground black pepper, to taste

Instructions

Preheat the Oven: Crank your oven to 400°F (200°C) and let it get nice and hot while you prep those spuds. This high heat is key for crispy skins!
Wash the Potatoes: Give your Russet potatoes a good scrub under cold water to remove any dirt. Pat them dry with a clean towel—clean potatoes are happy potatoes.
Poke Holes: Grab a fork and pierce each potato 6-8 times all over. This lets steam escape during baking, so you won’t have any potato explosions.
Season the Skins: Rub each potato with a light coating of olive oil, then sprinkle generously with coarse salt. This gives the skins that irresistible crunch.
Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, until a fork slides in easily.
Check for Doneness: Give the potatoes a gentle squeeze (use an oven mitt!). They should feel soft inside with a crispy exterior.
Cut and Fluff: Slice each potato open lengthwise with a sharp knife. Gently fluff the insides with a fork to create a light, airy texture.
Add Butter (Optional): Drop a tablespoon of butter into each potato, letting it melt into the fluffy interior for extra richness.
Top with Sour Cream: Spoon a generous dollop of sour cream (about 1/4 cup per potato) over the fluffed potato. Spread it out for creamy goodness.
Finish with Chives and Pepper: Sprinkle freshly chopped chives and a pinch of black pepper on top. Serve immediately for maximum deliciousness!

Notes

For the crispiest skins, avoid wrapping potatoes in foil—it traps moisture and makes them soggy.
If you’re short on time, microwave the potatoes for 5-7 minutes before baking to cut down on oven time.
Always use fresh chives for the best flavor; dried chives lose their vibrancy and don’t pack the same punch.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 445Total Fat 30gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 13gCholesterol 64mgSodium 573mgCarbohydrates 40gFiber 4gSugar 4gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Russet potatoes: These are the gold standard for baking, offering a starchy, fluffy interior and a skin that crisps up beautifully. Choose medium to large potatoes for a hearty serving.
Olive oil: A light coating helps achieve crispy skin and adds a subtle richness. Extra virgin olive oil works best for flavor.
Coarse salt: Kosher or sea salt enhances the potato skin’s texture and taste, giving it that street food flair.
Sour cream: Full-fat sour cream provides a creamy, tangy topping that balances the potato’s mild flavor. Opt for high-quality brands for the best taste.
Chives: Fresh chives add a mild oniony zing and a pop of color. Avoid dried chives, as they lack the same vibrancy.
Butter (optional): A pat of unsalted butter can elevate the richness, melting beautifully into the fluffy potato.
Black pepper: Freshly ground black pepper adds a slight kick, complementing the creamy and savory elements.

Variations and Substitutions

This recipe is a fantastic base for creativity. For a loaded street food vibe, top with shredded cheddar cheese, crispy bacon bits, or a dollop of guacamole. For a vegan twist, swap sour cream for cashew cream or vegan yogurt and use plant-based butter. Add a spicy kick with a sprinkle of chili powder or a drizzle of hot sauce. For a heartier meal, mix in pulled pork, sautéed mushrooms, or roasted broccoli. If russet potatoes aren’t available, Yukon Gold potatoes can work, though they’re slightly less fluffy. For a low-fat option, use Greek yogurt instead of sour cream for a protein-packed alternative with a similar tangy profile.

Storage Options

Refrigeration: Store leftover baked potatoes in an airtight container in the fridge for up to 3 days. Keep toppings separate to avoid sogginess.
Reheating: Reheat in a 350°F oven for 10-15 minutes to restore crispness, or microwave for 1-2 minutes (though the skin may soften).
Freezing: Baked potatoes can be frozen (without toppings) for up to 1 month. Wrap tightly in foil and place in a freezer-safe bag. Thaw in the fridge before reheating.
Toppings: Store sour cream and chives separately in the fridge; use within 5 days for optimal freshness.