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Baked Potatoes





Yields
Makes 8 to 10



Total
2 1/4 hours

At Alfred's Steakhouse in San Francisco, these potatoes are baked early in the day, then held in a warming oven. They're crisped to order over smoking-hot mesquite coals.

su- Baked Potatoes




Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
 2 tablespoons extra-virgin olive oil
 2 tablespoons canola oil
 8 to 10 small (6- to 8-oz.) russet potatoes
  Kosher salt
 8 to 10 tbsp. butter, softened
 1 to 1 1/4 cups sour cream
  About 1/4 cup minced chives
Step 1
1

Preheat oven to 375° with rack in middle. In a large bowl, mix oils. Scrub and dry potatoes. Rub each thoroughly with oils and sprinkle generously all over with salt.

Step 2
2

Bake directly on oven rack until skins are very crisp and a fork slides in easily, 1 1/2 to 2 hours.

Step 3
3

While potatoes are still warm, score an X in top of each. Using a kitchen towel, squish potatoes from sides into center so that soft, steamy potato flesh bursts up through the X. Into each X, nestle 1 tbsp. butter, then top with 2 tbsp. sour cream. Sprinkle with chives.

4

Make ahead: Up to 2 hours at room temperature. Recrisp skins on a hot grill (or under broiler), turning often, 5 to 10 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories396
% Daily Value *
Total Fat 28g36%

Saturated Fat 12g60%
Cholesterol 51mg17%
Sodium 151mg7%
Total Carbohydrate 33g12%

Dietary Fiber 2.2g8%
Protein 4.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.