2 Russet baking potatoes
2 Tablespoons minced chives
2 Tablespoons butter
2/3 Cup sour cream
Salt and black pepper provided at the table
Preheat your oven to 400 degrees with rack in the center position.
Scrub the potatoes and remove any eyes. Stick a fork in each potato a couple of times to allow the steam to escape as they cook. Microwave each potato alone on the highest power setting for three minutes. Then turn the hot potato over using your fork or tongs and microwave for another three minutes. This will cook the potato all the way through. You can tell it’s cooked through by sticking your fork in it. It should slide in and out very easily.
Use your fork or tongs carefully put the microwaved potatoes in the oven for 20 minutes. This gives them a more authentic roasted taste and the skin gets a little bit crispier.
Remove the baked potatoes from the oven using your fork or tongs. Then holding each baked potato in place on a plate with a paper towel or fork, slice down the middle and give them a squeeze to open up the potatoes. Layer butter, sour cream and chives on them.
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