Ingredients
2 large russet potatoes
1 tablespoon butter
seasoning salt
pepper
1/4 tablespoon chives
1/2 tablespoon imitation bacon bits or 1/2 tablespoon cooked bacon
4 tablespoons sour cream
Method
Sources
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Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
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Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
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If baking in the oven preheat to 400°F. Scrub the potatoes well with a vegetable brush and water, then dry. Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet. Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once. In a small bowl, combine chives, bacon bits and sour cream; mix well. Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.