Baked Potatoes

Crisp-skinned, fluffy baked russets for 10 with butter, sour cream, cheddar and chives. Serves 10.

Ingredients:

• 10 russet potatoes
• 2 tablespoons vegetable oil
• Kosher salt

Toppings:

• 1 cup (2 sticks) butter
• 16 ounces sour cream
• 2 cups shredded cheddar
• 1 bunch chives, sliced

Instructions:

1. Morning: scrub and dry the potatoes. Shred the cheese and slice the chives, then refrigerate.
2. At dinner: heat the oven to 425°F. Prick each potato a few times with a fork, rub with oil and sprinkle with salt.
3. Bake right on the oven rack for about 1 hour, until a knife slides in easily.
4. Split the tops and serve with the toppings.

Cook's Notes:

• Put them in the oven about 1 hour 10 minutes before dinner.