Baked potato with chive sour cream


Happy Thanksgiving, lovelies! As we stuff ourselves, let’s not forget the historical basis of Thanksgiving:

I am on my way to a pesctarian Thanksgiving feast at a friend’s house, and we are all bringing a dish to share. I offered to make mashed potatoes, but after some humming and hawing, I realized I am much more in the mood for a baked potato: the crisped, charred skin, soft interior, and a dollop of deliciousness in the form of a chive sour cream. Inspired by Nigella’s recipe, I lightened up the sour cream with some Greek yoghurt. You really can’t tell the difference. Use Idaho or any other Russet potatoes  – they are the best potatoes for baking because of their high starch content (Yukon Gold’s are the best for mashing).

While this is a great Thanksgiving side, sometimes it can also be a really comfy meal in itself. The best part is: once you pop them in the oven, you have an hour and fifteen minutes to do whatever else it is you need to do (in my case, writing a letter of recommendation for students – ’tis’ the season)!


Hope you all have a wonderful, relaxing, fun evening with lots of good food and wine.

Prep time: 1 hour, 15 minutes

Serves: 6


6 Russet or Idaho potatoes, washed, scrubbed and dried with a towel

8 oz. sour cream

1 cup plain Greek yoghurt

1/3 cup chives, snipped with a scissor

1 tsp. whole grain mustard

1 tsp. salt

A good grinding of white pepper

Metal skewers for the potatoes

  1. Preheat the oven to 400 degrees F.
  2. Clean the potatoes and skewer them. Once the oven is at the right temperature, place the skewers directly on the oven rack (this makes for the crispiest skin, rather on than a baking sheet or foil).
  3. While the potatoes are cooking, make the chive sour cream. Mix the sour cream, yoghurt, mustard, salt and pepper into a bowl. Snip the chives into the bowl. In another bowl, snip about 6 strands for garnishing at the end and keep separate.chivesourcream
  4. When the potatoes are done (about 1 hour, 15 minutes), remove them from the oven. Take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into a bowl.
  5. Garnish the potatoes with the extra chives. Serve the potatoes with the chive sour cream on the side and have people help themselves. bakedpotato

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