Baked Potatoes

Ingredients

• 4 russet potatoes, about 10 ounces each
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt
• 4 tablespoons unsalted butter, divided into 4 pieces
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon black pepper

Method

1. 1

   Step 1. Allow about 90 minutes: 10 minutes preparation, up to 75 minutes baking and 5 minutes for handling and toppings. Use a 13-by-18-inch rimmed sheet pan, an oven-safe wire rack, brush, small knife and instant-read thermometer. Heat the oven to 450°F. Choose four potatoes of similar size; larger ones may take longer.

2. 2

   Step 2. Scrub the potatoes and dry thoroughly. Prick each in several places with a fork, then set them on the rack over the sheet pan with space between them. Leave unwrapped and do not oil them yet.

3. 3

   Step 3. Bake for 50–65 minutes, turning once, until a thermometer reaches about 205°F in the center of the largest potato and a knife enters without resistance. Brush the hot skins carefully with all the oil, sprinkle evenly with the salt and bake 10 minutes more to crisp the skins.

4. 4

   Step 4. Immediately slit each potato lengthwise to release steam, using a towel or mitt and keeping your fingers clear. Let the opened potatoes stand for up to 5 minutes until manageable, then push the ends inward and fluff with a fork. Add 1 tablespoon butter and 2 tablespoons sour cream to each; divide the chives and pepper evenly. Serve one per person.

5. 5

   Step 5. For leftovers, split the potatoes and refrigerate promptly in shallow containers at 40°F or below, within 2 hours or 1 hour above 90°F. Do not keep baked potatoes at room temperature wrapped in foil. Use within 3–4 days and reheat the potato to 165°F before adding cold toppings.