Imagine sinking your fork into a perfectly crispy-skinned, fluffy-centered potato that's been lovingly baked to golden perfection, then topped with a luxurious basil-infused sour cream that will make your taste buds dance with joy. This isn't just any baked potato - this is the ultimate comfort food experience that transforms a humble spud into a gourmet masterpiece that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1/4 cup fresh basil, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle for even heat distribution.
- Thoroughly wash the russet potatoes under cold running water, scrubbing gently with a clean vegetable brush to remove any dirt or debris. Pat the potatoes completely dry with paper towels.
- Using a fork, pierce each potato 8-10 times around its surface. This allows steam to escape during baking and prevents potential potato explosions.
- Rub each potato with a light coating of olive oil and sprinkle generously with salt and black pepper. This will help create a crispy, flavorful skin.
- Place the potatoes directly on the middle oven rack. For easier cleanup, you can place a baking sheet on the rack below to catch any potential drips.
- Bake the potatoes for approximately 50-60 minutes. Check for doneness by inserting a fork or knife into the center - it should slide in smoothly with minimal resistance.
- While potatoes are baking, prepare the basil sour cream. Finely chop fresh basil leaves and mix thoroughly with sour cream. Add a pinch of salt and black pepper to enhance the flavor.
- Once potatoes are done, remove from oven and let rest for 5 minutes to allow internal steam to settle.
- Cut a lengthwise slit on top of each potato, gently squeeze the sides to open, and fluff the interior with a fork.
- Top each potato generously with the prepared basil sour cream and serve immediately while hot.
Tips
- • Always choose large russet potatoes for the best texture and flavor • Don't skip piercing the potatoes - this prevents potential potato "explosions" in your oven • Use olive oil and salt on the skin for a crispy, flavorful exterior • Position your oven rack in the middle for even heat distribution • Let potatoes rest for 5 minutes after baking to allow steam to settle and improve texture • Fresh basil is key to making the sour cream topping truly exceptional - avoid dried herbs • For extra richness, consider adding a pat of butter inside the potato before topping with basil sour cream
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
