Fluffy baked potatoes with butter and chives - simple and perfect for dinner. Learn how to make delicious and rich baked potatoes step by step.
If you want a no-fuss side or a simple dinner, make baked potatoes with butter and chives. They get crisp on the outside, fluffy inside, and a knob of butter plus chopped chives turns them into something special.
This simple recipe shows you how to bake medium-sized Russet or Yukon Gold potatoes to perfection, then top them with butter and chives for a classic, comforting meal everyone will love.
Try these Jacket Potatoes with Cheese or these Jacket Sweet Potatoes, too.
Ingredients: 3 + oil, salt & pepper | Prep Time: 10 minutes | Cook Time: 45 minutes | Servings: 4 | Difficulty: Easy
Recipe ingredients
Best choice of potatoes: For the fluffiest baked potatoes, Russets are your best bet - they give a soft, airy interior and crisp skin. Yukon Golds work too if you prefer a slightly creamier texture. Avoid red or new potatoes - they don't bake as well and won't get the same fluffy result.
Butter: Use real butter - salted or unsalted. If using unsalted, adjust the amount of salt you add to taste.
Chives: Fresh chives are best, but frozen work fine if that's all you have. Avoid dried chives - they don't work well in this recipe (or, honestly, most others). If you have lots of fresh chives, make German Egg Salad or Chive Bread.
See the recipe card for full information on ingredients and quantities.
How to make baked potatoes with butter and chives?
Step #1: Clean the potatoes thoroughly, dry them, and prick them with a fork all over. Rub them with oil, salt, and pepper.
Step #2: Bake them for 40-50 minutes until fork-tender (the baking time depends on the potato size).
Step #3: Split the potatoes down the middle carefully. Fluff the insides with a fork.
Step #4: Add butter while they're still hot. Season and sprinkle generously with the finely chopped chives.
Air fryer version
Preheat the air fryer. Place the potatoes in the basket and cook at 400°F/ 200°C for 30-35 minutes, depending on the size. Turn them halfway using tongs. Make sure they are perfectly soft by piercing them with a fork or knife. Check out the Frozen Potato Wedges in the Air Fryer.
Variations
Cheese and bacon: Sprinkle shredded cheese or crispy bacon on top for a loaded version.
Herbs: Try parsley, dill, or green onions instead of or alongside chives.
Additions: Add sour cream, smoked paprika, or a drizzle of garlic-infused oil.
Store and reheat
Refrigerate: Keep leftover baked potatoes in an airtight container in the fridge for up to 3-4 days.
Reheat: Reheat in the oven at 400°F/ 200°C for 10-15 minutes to maintain crisp skin, or microwave for 2-3 minutes if short on time.
Tip: Fluff the inside again after reheating and add fresh butter for best results.
Baked Potatoes with Butter and Chives
Equipment
- Baking sheet
Ingredients
- 4 baking potatoes about 7- 9 oz/ 200 - 225 g each, Note 1
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- 8 teaspoons butter 2 teaspoons for each potato, Note 2
- 1 small bunch of chives Note 3
- fine sea salt and ground black pepper
Instructions
- Preheat the oven to 435 °F/ 225°C and line the baking sheet with parchment paper.
- Prepare the potatoes: Wash and scrub them thoroughly to remove any dirt. Dry them completely with a clean towel. Prick them all around with a fork to allow steam to escape.4 baking potatoes
- Season the potatoes: Rub each potato with a little oil and sprinkle with salt for crispy skin.1 tablespoon olive oil + ½ teaspoon fine sea salt
- Bake the potatoes for 40-50 minutes, or until a fork slides in easily (the exact baking time depends on the size of your potatoes).
- Add butter and chives: Split the potatoes down the middle carefully. Fluff the insides gently with a fork. Add butter while the potato is still hot - this helps it melt and absorb. Season with salt and pepper, and sprinkle generously with the finely chopped chives.8 teaspoons butter + 1 small bunch of chives + fine sea salt and ground black pepper
Notes
- Potatoes: Russets give you the classic fluffy inside and crisp skin. Yukon Golds work too if you like them a bit creamier. Try to avoid red or new potatoes - they don't bake as well.
- Use real butter - no low-fat alternatives. For a richer, more indulgent potato, you can use up to 3 teaspoons per potato.
- Fresh chives work best, but frozen ones are fine if that's what you have. Avoid dried chives - they don't work well in this recipe.
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