Baked Potatoes with Garlic Herb Sour Cream

Learn how to make baked potatoes in the oven for the perfect easy side dish! Then, make our recipe for herbed sour cream . As a result, you will have a delicious topping for your potatoes!

baked potato with garlic herb sour cream

When we have steak for dinner, I like to make baked potatoes to go with it. I have tested many different methods for making them, and I think this is the best way to bake potatoes. If you do not want to heat up your house by turning on the oven, you can half cook it in the microwave and stick it on the grill to finish it.

As far as I am concerned, baked potatoes are merely a vehicle for sour cream. My garlic herbed sour cream is my absolute favorite on a hot baked potato. My garden is bursting with fresh herbs right now,. As a result, this sour cream is a great way to use them up.

ingredients to make oven baked potatoes with herbed sour cream

How to make baked potatoes

INGREDIENTS

  • 5 baking potatoes
  • Olive oil
  • Salt

FOR HERBED SOUR CREAM

  • 1 cup sour cream
  • garlic clove, minced
  • teaspoon fresh dill
  • teaspoon chopped chives
  • Tablespoon flat leaf parsley
  • teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce

Best way to bake potatoes

scrubbing exterior of potato with vegetable brushPreheat oven to 375 degrees. Wash and scrub potatoes until clean.

piercing potatoes with forkPierce the potatoes 6 to 8 times with a fork.
how to make baked potatoesDrizzle olive oil over each one.

brushing oil onto russet potatoesRub in with your hands or use a brush.

best way to bake potatoesGenerously season with salt.
perfect oven baked potatoes

How long to bake potatoes at 375 F.

Bake the potatoes for 75 to 90 minutes. The cooking time really depends on how large your potatoes are. To see if the potatoes are finished baking, pierce the potato with a fork. If the fork slides easily into the flesh of the potato, they are ready to  eat.

fresh herbs to make garlic herbed sour creamI picked these herbs from my garden. I was was so excited that I actually grew something.

stirring fresh herbs into bowl of sour creamAdd the sour cream to a small bowl. Add garlic, dill, chives, parsley, salt, pepper, and Worcestershire sauce. Mix to combine. Cover with plastic wrap and keep chilled until ready to serve.
fluffy baked potato with sour cream and herbs on topSlice potatoes in half and pinch sides to open. Add garlic herb sour cream and serve.

baked potatoes with herb sour cream

Can you make these ahead?

Absolutely! Baked potatoes store well in the refrigerator for up to 5 days, so you can definitely save some time by making a big batch to use all week long. To prevent the potatoes from becoming soggy, the best way to reheat them is to wrap them individually in aluminum foil. Then, simply reheat them in the oven at 350 degrees F. for about 20 minutes.

Of course, you can always reheat them in the microwave as well. If you choose this method, be sure to reheat at 50 percent power. Otherwise, the potatoes may become too dry.

What to serve with this perfect side dish

Flank Steak with Garlic Sauce

marinated steak recipe

pan of sweet tea brined chicken and a side dish of asparagus spears

orange and rosemary pork tenderloin

Baked Potatoes with Garlic Herb Sour Cream

Baked Potatoes with Garlic Herb Sour Cream

Yield: makes 5

How to make the best baked potato with herb sour cream. Crisp outside, fluffy inside baked potato with sour cream.

Ingredients

  • 5 baking potatoes
  • Olive oil
  • Salt

Garlic Herb Sour Cream //

  • 1 cup sour cream
  • 1 garlic clove, minced
  • 1 teaspoon fresh dill
  • 1 teaspoon chopped chives
  • 1 Tablespoon flat leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons Worcestershire sauce

Instructions

  1. Preheat oven to 375 degrees. Wash and scrub potatoes until clean. Pierce potatoes 6 to 8 times with a fork. Drizzle with olive oil. Rub in with your hands or use a brush. Generously season with salt. Bake for 75 to 90 minutes. The cooking time really depends on how large your potatoes are. Test with a fork for doneness.
  2. Add the sour cream to a small bowl. Add garlic, dill, chives, parsley, salt, pepper, and Worcestershire sauce. Mix to combine. Cover with plastic wrap and keep chilled until ready to serve. Slice potatoes in half and pinch sides to open. Add garlic herb sour cream and serve.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

Season of Summer

Can you believe that summer is almost here? This year was a huge transition year for us, and looking back on it, it was so good. We moved to a new state, a new school, a new job, and a new way of life. And we lived to see the other side. I am ready for the little break known as summer.

This summer we have lots of fun things planned. We have camps, sports, and lots of downtime on the schedule. Wes and I are also taking our first true vacation away from the kids to celebrate our 10th anniversary. To say that I am excited is an understatement. I cannot wait to spend time on the beach, with a good book, and a cocktail in hand.

That being said, I am going to slow down my posting schedule for the summer. Instead of Monday, Wednesday, and Friday, I am going to post once or twice a week. We need some time to refresh as a family. As as much as I love posting three times a week, it is hard to do with the kids home all day. I want to enjoy my time with them before they go back to school. Don’t worry, you will have plenty of new recipes over the summer, just not as frequently.

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19 Comments

    • thank you Teighan! I was happy with how these pictures turned out. 🙂

      Reply
  • Love potatoes any kind and these look simply yummy!

    Reply
  • Baked potatoes are my go to meal! Worcestershire..love it. I bet it adds just that little extra something.

    Reply
  • Those baked potatoes sound so yummy! The garlicky seasoning sounds like a great way to take a break from plain old sour cream.

    Reply
  • I tried the sour cream dip today; didn’t have Worcestershire sauce (funny how I am from Worcestershire, UK) or chives, but I used soy sauce and a bit of spring onions instead. The dip came out amazing and tasted differently from the usual sauces put on baked potatoes at restaurants!!!!! Thank you for this wonderful recipe 🙂

    Reply
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