Baked Potato Butter Chives (Printable)
Fluffy baked potatoes enhanced with creamy butter and fresh chives for a satisfying side dish.
# What You’ll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
→ Toppings
02 - 4 tbsp unsalted butter, at room temperature
03 - 2 tbsp fresh chives, finely chopped
04 - 1 tsp coarse sea salt
05 - ½ tsp freshly ground black pepper
# How To Make It:
01 - Set the oven temperature to 425°F.
02 - Pierce each potato multiple times using a fork.
03 - Place the potatoes directly on the oven rack or a baking sheet.
04 - Cook for 55 to 60 minutes until the skins crisp and the interior is tender when pierced.
05 - Remove from oven and let cool for 5 minutes.
06 - Slice each potato lengthwise and gently squeeze the ends to open.
07 - Use a fork to gently fluff the inside of each potato.
08 - Top each potato with 1 tablespoon of butter, sprinkle with sea salt and black pepper, then garnish generously with chives.
09 - Present immediately while hot.
# Expert Tips:
01 -
- The whole thing tastes better than it has any right to—butter and chives are a duo that just works.
- Sixty minutes of hands-off time means you can actually relax or prep something else without guilt.
- Crispy skin, fluffy interior, and room to customize means everyone at the table gets exactly what they want.
02 -
- Don't wrap potatoes in foil—it steams them instead of baking them, and you lose that crispy skin entirely.
- A potato that feels soft on the outside but rock-hard inside means your oven temperature was too low; 425°F is the sweet spot.
03 -
- Letting butter sit at room temperature for 30 minutes before you eat means it spreads without dragging the potato skin and mixing into a mush.
- A squeeze of fresh lemon juice over the top, added after the salt and chives, suddenly makes everything brighter—saves it from feeling one-note.