4 servings 

Ingredients:

  • 4 large russet potatoes
  • 2 tablespoons vegetable oil
  • 3/4 cup sour cream
  • ¼ cup unsalted butter
  • ¼ cup finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon (optional)
  • Kosher salt and freshly ground black pepper

Directions:

Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50-60 minutes. Let cool just until you can hold them.

Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.

Divide among 4 potato skin halves, piling generously high but don’t pack too tightly.

Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20-25 minutes.

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