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Close-up of a baked Russet potato split open with melting butter and fresh chives on a warm wooden surface.

Crispy Oven-Baked Potato with Butter & Chives

Make oven-baked potatoes with crispy skin and fluffy centers by baking Russet potatoes at 425°F on a rack until 205–212°F. Skip foil, salt the skins, and prick before baking. Finish hot with butter, chives, and black pepper. Serves 4.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 340
Ingredients Method

Ingredients
  

  • 4 medium Russet potatoes 8–10 oz / 225–285 g each
  • 1 –2 tsp olive oil optional, for extra crisp
  • 2 tsp kosher salt for the skins
  • 4 tbsp unsalted butter cold, cut into 4 pats
  • 2 tbsp finely chopped fresh chives
  • Black pepper to taste

Method
 

  1. Heat oven to 425°F (218°C). Set a wire rack on a rimmed sheet (or bake directly on the oven rack).
  2. Scrub potatoes. Dry completely. Prick each 6–8 times with a fork.
  3. Rub a thin coat of oil on the skins (optional). Sprinkle all sides with kosher salt.
  4. Bake on the rack with space between until centers reach 205–212°F (96–100°C) or a fork slides in easily, 45–65 minutes.
  5. Rest 5 minutes. Split lengthwise (or make an X). Squeeze ends to fluff. Top each with 1 tbsp butter, chives, and black pepper. Serve hot.