An American classic that also has many friends here in Europe. Baked potatoes taste good as a side dish to a juicy steak but are also a pleasure on their own!
- 4 giant possible floury potatoes
- 1 tablespoon butter
- 100 g coarse salt
- 1 volume chives
- 400 g creamy sour cream
- black pepper
Preheat the oven to 220 ℃. Under running water, scrub the potatoes thoroughly and dry them. Brush the potatoes with melted butter.
Scatter the coarse Salt on an ovenproof dish and place the potatoes on top. Bake the potatoes in the hot oven (center, fan oven 200 °) for 1-1 1/4 hours, depending on size, until they are soft. (Cooking test with a sharp knife).
Wash the chives, shake dry and cut into fine rolls. Mix the sour cream with the chives and season with Salt and pepper. Cut the potatoes lengthways and break them apart. Serve the hot potatoes with the cold sauce.