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Baked Potato with Sour Cream and Chives

The classic baked potato recipe is one of my favorite comfort foods. It’s quick and easy, and is just begging to be topped with sour cream and chives.

Baked Potato with Sour Cream and Chives

While the classic baked potato is great, it can get boring after a while. And I’m not talking about the toppings, because I love them all. This is a potato recipe for the adventurous cook who wants to take their baked potato game to the next level.

You’ll find that this basic baked potato recipe works well as a side dish or a main course, and can be topped with anything from salsa to cheese. So here’s to a more adventurous baked potato!

How to Make the Best Baked Potato with Sour Cream and Chives

1. Cook and cool the potatoes

Cook and cool the potatoes

I like to cook the potatoes first and let them cool completely. If you want to speed things up, it’s perfectly okay to cook the potatoes while you heat the oven for other parts of the meal. I usually cook my potatoes until they are soft but not falling apart, and then let them cool completely in their skins so that they will be easy to peel.

2. Peel the skin off your potatoes

Peel the skin off your potatoes

You can either use a potato peeler or remove the skin with a paring knife. I prefer using a potato peeler because it makes the peeling process much easier. Also, you don’t have to worry about leaving the skin on the potato when you cut it into wedges. I cut the wedges on the diagonal, so they fit nicely into my baking dish.

3. Scatter chives on top

Scatter chives on top

Chives are a classic garnish for baked potatoes. I like using fresh chives, but they are pretty pricey and sometimes hard to find. The key is to use lots of fresh chives and to chop them up before you scatter them on top of the potatoes.

4. Add sour cream

potatoes sour cream

Sour cream is another classic, and I use sour cream in this recipe for the same reason as I used chives: It gives the baked potatoes a nice layer of flavor without breaking the budget. I use half-and-half here, which I usually reserve for mashed potatoes. I prefer a very light touch of fat in my baked potatoes—just enough to keep the insides from drying out.

Tips and Tricks

  1. Use a russet potato for the best results. Russets are the sturdiest potatoes and are great for baking!
  2. A bit of salt will help season your baked potato as well as add flavor.
  3. To create crispy edges to your baked potato, prick the skin of your potato with a fork before roasting. This helps the potato bake up fluffier and give the sides of the potato that lovely crunch.
  4. Try using both red and white onion in this recipe. They’ll combine to make a delicious baked potato.
  5. Once the potato is done, allow it to cool slightly before cutting into it. This will ensure that the knife doesn’t stick to the potato when you cut it open.
  6. If you’re feeling adventurous, try some of these baked potato toppings: bacon, green chiles, cheddar cheese, shredded chicken, steak, ham, or salmon.
  7. To get your potatoes to a nice golden brown, turn the oven on 350°F and bake for 20 minutes. After that, flip them over and cook for another 20-30 minutes.
  8. You can also make this a healthier option by using frozen vegetables. If using frozen veggies, you can just leave them in the oven until they’re completely defrosted.

How to Store and Make Ahead of Time

To store baked potatoes, you can either place them in a container and keep them in the refrigerator for up to one week. Or you can place the potato in the freezer, where they should last for about 3 months.

Baked potato in the fridge is a great idea for parties. You can bake your potatoes on the day of your party, cool and refrigerate them, and reheat them when you’re ready to eat.

To reheat your baked potato, preheat the oven to 400 degrees Fahrenheit. Bake for 15 minutes, then remove the pan and cover it with a foil. Bake for another 10-15 minutes, or until the cheese is melted and the potatoes are warm.

You can also refrigerate baked potatoes and reheat them later. Place the potatoes in the oven and bake for 30 minutes. Remove the pan, cover it with foil and allow to continue cooking for 15 more minutes.

What Sides To Serve With Baked Potato with Sour Cream and Chives

You can’t go wrong with sour cream and chives on a baked potato. The combination is a classic and pairs perfectly with the spuds.

As a side dish, you’ll want to serve something light. Since potatoes have such a long cooking time, it can be hard to make a meal out of a simple potato and a few veggies.

There are plenty of options that are easy and tasty, though!

A salad is always a good choice and you can mix it up and add in any number of toppings – just like with mashed potatoes.

You can also opt for steamed veggies, like broccoli or green beans.

Variations For Baked Potato with Sour Cream and Chives

For baked potatoes, I love sour cream and chives, as they complement the richness of the potato perfectly. Here are some tasty ideas for you. Which one is your favorite?

Baked potato with sour cream, chives and cheese

Top your baked potato with sour cream and chives. You could also top it off with some cheese, but be careful to choose something that will melt.

Baked potato with bacon

If you have great bacon on hand, then this is a wonderful way to serve a baked potato. Cook up some bacon slices until crispy, then crumble them and sprinkle on top of the potato before baking. If you’d like, you could also sprinkle in some chives or fresh parsley leaves.

Baked potato with green onions

Make your own green onion dressing by adding 1/4 cup mayonnaise, 2 tablespoons freshly squeezed lemon juice, and 1 tablespoon finely chopped fresh chives or green onion. Toss well to combine, then lightly drizzle on top of your baked potato. You could also add some black pepper.

Baked potato with avocado

Lightly spread mashed avocado over the top of your baked potato before baking. Once it’s out of the oven, drizzle some sour cream on top for dipping.

Baked potato with garlic, rosemary and parmesan

Add 2 cloves minced garlic to the sour cream mixture from above. Drizzle the top of the potato with olive oil, then sprinkle on some freshly grated Parmesan cheese, fresh rosemary leaves, and/or a sprinkle of black pepper.