4 medium Russet potatoes (8 oz each)
1 Tablespoon olive oil
Salt and pepper
1 cup sour cream
2 tablespoon butter
4 ounces Gruyere cheese
2 Tablespoons chopped fresh chives
Pierce potatoes with a fork so they don’t explode while cooking. Coat the outside with olive oil, salt and pepper, then wrap in foil. Cook at 375 for an hour or so. I usually start the potatoes 90 minutes before I want dinner on the table since I’ve had too many incidences of undercooked potatoes. If they’re ready after an hour, turn the oven down to 300 and leave them in there. It’s really hard to overbake a potato.
Remove and top with toppings. Old school awesome.