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–+ servings
baked potato with butter and chives in a small serving bowl.
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Baked Potatoes with Butter and Chives

Fluffy baked potatoes with butter and fresh chives - simple and perfect for dinner. Learn how to make delicious and rich baked potatoes step by step.
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 4 people
Calories: 272kcal
Author: Adina

Equipment

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

  1. 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.
  2. Use real butter - no low-fat alternatives. For a richer, more indulgent potato, you can use up to 3 teaspoons per potato.
  3. 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.

Nutrition

Serving: 1potato | Calories: 272kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 961mg | Potassium: 892mg | Fiber: 3g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg