Baked Potatoes with Sour Cream and Chives

Preparation info

  • Difficulty

    Easy

  • Four

    servings.

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • 4 large Idaho potatoes, prepared according to the preceding recipe
  • ½ cup sour cream
  • 2 tablespoons finely chopped fresh chives
  • ½ cup crumbled, crisp bacon

Method

  1. Prepare the hot potatoes exactly according to the preceding recipe. While they are still hot, arrange them on plates.

  2. Pass the potatoes with the remaining ingredients and let all the guests serve themselves, spooning the sour cream into the potatoes and sprinkling, if desired, with chives and bacon.