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Warm Sides

Baked Potato with Herb Sour Cream

4 servings
Vegetarian Diet, American Baking

My Baked Potato with Herb Sour Cream recipe is a 'wow' side dish that pairs perfectly with any steak. This recipe is incredibly simple, requiring minimal effort to create a fluffy potato with a rich, creamy, and herby filling. It's the ideal, impressive accompaniment for your next big dinner or...

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... a satisfying meal on its own. Get ready to elevate your side dish game!

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Tom the Chef Tom the Chef Founder
July 26, 2025
Baked Potato with Herb Sour Cream on the plate, with sauted onion, detail shot
  • 90 min.
  • 90 min.
  • 1/5
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Ingredients:

Baking the potatoes:

Sour cream filling

Optional final touch:

  • Sautéed, fried or grilled onion.

* The weight of four medium potatoes is about 2 lbs. However, feel free to use large potatoes for two large portions or small potatoes totaling about 2 lbs. I usually select russet potatoes, but most kinds of potatoes will also work.

** Cut butter into small pieces before melting. Then, microwave for a short time with a few seconds break between – to prevent little “explosions”. Optionally, melt the butter over medium heat with vigorous whisking.

*** The combination is up to you and your imagination. I usually use a combination of basil, sage, oregano, and parsley.

Tools:

Directions:

1. Preheat Oven or Grill:

Let’s start the preparation of Baked Potatoes with Herb Sour Cream by preheating the oven or grill.

1.1. Set oven or grill to preheat to 350°F.

Tip for Grill Preparation:

Optionally, potatoes can be precooked in boiling water and finished for the last 15 minutes on the grill, which can shorten the grilling time.

2. Prepare Potatoes and Bake:

2.1.

Thoroughly wash the potatoes under cold water to make sure that they will be perfectly cleaned before the next step.

2.2.

Then, dry them with a kitchen towel.

2.3.

Place each potato on its own aluminum sheet, drizzle the top with olive oil, and generously salt and pepper.

2.4.

Wrap each potato in aluminum wrap and place on a baking sheet.

2.5. Bake in a preheated oven until done – potatoes are fully cooked.

  • Small potatoes usually take about 60 minutes
  • Medium potatoes usually take about 15 minutes
  • Large potatoes take about 1 hour and 30 minutes.

Tips:

  • Test with a fork. If the fork goes easily into the thickest center of the largest potato, the potatoes are done.
  • If you are not certain after the test, extend the cooking time and test again (it is better to cook potatoes a little longer and possibly overcook them than to undercook them).

 

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom the Chef Tom the Chef Founder

3. Sour cream Filling:

3.1. When the potatoes are close to being done, prepare the filling by placing the following ingredients into a kitchen mixer bowl:

½ stick of butter – melted
1 ½ cups of sour cream
2 stems of spring onion – finely chopped
Optional: ½ cup of fresh herbs
1 clove of garlic – grated or pressed
¼ TSP of salt
¼ TSP of ground pepper

And then whisk on high speed until all ingredients are incorporated and a creamy texture is reached (about 2 – 3 minutes).

4. Assemble the Baked Potato with Herb Sour Cream:

4.1. Remove the potatoes from the aluminum foil and place them on a plate.

Important:

  • Be careful when removing them since the aluminum foil can be very hot.
  • If necessary, use kitchen mittens and/or fork or any other tool to prevent burning yourself.

4.2.

Then using a knife, perform a cut on each potato lengthwise, cutting about ½ of a diameter deep with the blade.

4.3. Using your hands, gently squeeze each potato (lengthwise) to open the potato for being filled.

Tip:
If this method is not working, you can use two forks to gently open each potato.

4.4.

Salt and pepper the potatoes inside (where you cut it open).

4.5.

Place about ¼ of the sour cream filling (or less if you’re preparing more small potatoes) into each potato.

4.6.

Optionally, top with sautéed, fried, or grilled onion.

About the Author:
Tom the ChefFounder
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  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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