Steakhouse Baked Potatoes with Sour Cream

Ingredients

• 8 large russet potatoes
• 2 tbsp olive oil
• 1 1/2 tbsp kosher salt
• Butter, for serving
• 1 1/2-2 cups sour cream
• Optional toppings: shredded cheddar, chopped chives, crisp bacon, black pepper

Instructions

1. Heat the oven to 400 F. Scrub the potatoes thoroughly and dry them completely.
2. Pierce each potato 3-4 times with a fork. Rub lightly with olive oil and coat the skins with kosher salt.
3. Place directly on the oven rack with a sheet pan on the rack below to catch any drips.
4. Bake for 50-70 minutes, depending on size, until the skins are crisp and a skewer slides easily through the center.
5. To serve, cut a slit lengthwise, squeeze the ends gently to open, and fluff the interior with a fork.
6. Top with butter, sour cream, salt, pepper, and any optional toppings.