Ingredients

The following ingredients have 4 Servings
  • 4 medium to large russet potatoes, (approximately 2 pounds)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup sour cream
  • 3 ounces unsalted butter, (melted)
  • 3 tablespoons chopped green onions ((chives may be substituted))
  • 2 teaspoons fresh rosemary, (finely chopped)
  • 1 1/2 teaspoons fresh thyme, (finely chopped)
  • 1 teaspoon kosher salt, (or to taste)
  • 1 teaspoon ground black pepper, (or to taste)

Instruction

  • Place an oven rack on the center shelf, and preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Using a fork, prick numerous holes all over the potatoes, and rub with the olive oil. Bake until the skins are crisp but the potatoes are tender when gently pressed, approximately 55-60 minutes.
  • Once the potatoes are cool enough to handle, slice in half lengthwise using a serrated knife or sharp chef’s knife, taking care to avoid tearing the skin away from the sides (the potatoes will be used as cups to hold the filling).
  • Scoop the potato flesh into a medium-sized bowl. Add the sour cream, butter, green onions, rosemary, thyme, salt and pepper, using a spatula or potato masher to combine. Taste and adjust seasoning if desired.
  • Scoop the filling into 4 of the 8 potato skins (discard or save the remaining skins). Don’t pack too tightly to avoid breaking the skins.
  • Raise the temperature to 450 degrees F. Bake on the same foil-lined baking sheet for an additional 20-25 minutes, until the filling is fluffy and hot, and tops are browning in spots and turning a bit crispy.