Baked Potatoes with Sour Cream and Chives

What could be more easy to make, more delicious—and more unattainable at most restaurants—than a simple well-baked potato? Maybe the problem is that baked potatoes are so humble that chefs who would know what to do with them wouldn’t dream of putting them on the menu, and less pretentious cooks often take advantage of the potato’s forgiving nature by baking them way ahead of serving, wrapping them in foil and holding them for so long they turn steamy and weirdly sweet tasting.