Baked Potato with Greek Yogurt & Chives

1. 1
   prep

   Preheat the oven and prep the potatoes.

   1.Position a rack in the center of the oven. Preheat to 400°F (200°C).

   2.Scrub the potatoes clean under running water and pat completely dry with a towel.

   3.Pierce each potato 4-5 times with a fork to let steam escape during baking.

   TIPDrying the skin thoroughly is key — any leftover moisture will steam instead of crisp.
2. 2
   prep

   Season and oil the potato skins.

   1.Drizzle olive oil over the potatoes and rub with your hands until fully coated.

   2.Sprinkle a pinch of salt evenly over the oiled skins and rub again.
3. 3
   bake · ~60 min

   Bake the potatoes until tender and crisp.

   1.Place the potatoes directly on the oven rack or on a baking sheet.

   2.Bake 55-65 minutes, until a fork slides in easily and skins are crisp to the touch.

   TIPFor even crispier skin, bake them directly on the rack with the baking sheet on the shelf below to catch any drips.
4. 4
   mix

   Make the Greek yogurt topping.

   1.In a small bowl, combine the Greek yogurt, minced garlic, and most of the chopped chives (reserve a pinch for garnish).

   2.Stir well and season with a pinch of black pepper.
5. 5
   assemble

   Split, fluff, and load the potatoes.

   1.Remove potatoes from the oven. Let cool for 2-3 minutes until you can handle them.

   2.Cut a deep slit lengthwise across the top of each potato.

   3.Gently push the ends toward the center to open up the flesh; fluff the inside with a fork.

   4.Spoon a generous dollop of the yogurt-chive mixture into each potato opening.

   5.Finish with reserved chives and an extra crack of black pepper.

   TIPOpening the potato right after baking releases steam and keeps the flesh from getting gummy.

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