BAKED POTATOES

By kawaibaby

Make ahead: Up to 2 hours at room temperature. Recrisp skins on a hot grill (or under broiler), turning often, 5 to 10 minutes.

Ingredients

• 2 tablespoons extra-virgin olive oil 2 tablespoons canola oil 8 to 10 small (6- to 8-oz.) russet potatoes Kosher salt 8 to 10 tbsp. butter, softened 1 to 1 1/4 cups sour cream About 1/4 cup minced chives

Details

Adapted from myrecipes.com

Preparation

Step 1

Step 1
Preheat oven to 375° with rack in middle. In a large bowl, mix oils. Scrub and dry potatoes. Rub each thoroughly with oils and sprinkle generously all over with salt.
Step 2
Bake directly on oven rack until skins are very crisp and a fork slides in easily, 1 1/2 to 2 hours.
Step 3
While potatoes are still warm, score an X in top of each. Using a kitchen towel, squish potatoes from sides into center so that soft, steamy potato flesh bursts up through the X. Into each X, nestle 1 tbsp. butter, then top with 2 tbsp. sour cream. Sprinkle with chives.
Make ahead: Up to 2 hours at room temperature. Recrisp skins on a hot grill (or under broiler), turning often, 5 to 10 minutes.