Oven Baked Potatoes with Sour Cream

baked potatoes with sour cream

Crispy on the outside, fluffy in the middle, and of course, served with creamy Lilly Sour Cream – the perfect baked potato!

Makes 4 servings

4 medium russet potatoes, unpeeled
4 teaspoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

1. Preheat oven to 425 degrees F. Line a baking sheet with foil.

2. Scrub the potatoes, then pat dry.

3. Rub the potatoes with olive oil and sprinkle with salt and pepper.

4. Prick with a fork, to allow steam to escape.

5. Place the potatoes on the prepared baking sheet. Bake 30 minutes, then flip and bake 20 more minutes, or until fork-tender.

6. Wearing oven mittens, roll the potatoes back and forth on the counter to make the inside extra fluffy. Then cut an X in the middle, gently squeeze on the sides to bring out the flesh, and top with Lilly Sour Cream.

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