Baked potatoes with sour cream

Ingredients:

• 4 small russet potatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse or sea salt + more to taste
• 1 bunch chives (about 30 g)
• 0.5 cup sour cream
• 60 g unsalted butter
• 2 strips bacon, fried and crumbled, for serving (optional)

Preparation:

1. Preheat oven to 200°C.
2. In a bowl, toss the potatoes with olive oil, salt, and black pepper to coat completely. Place on a baking sheet and roast until tender when pierced with a fork, about 45 minutes.
3. Meanwhile, bring a small saucepan of water to a boil and season generously with salt. Fill a medium bowl with ice water. Place the chives in the boiling water and cook until bright green, about 30 seconds. Immediately transfer the chives to the ice water to seal the color. Squeeze the chives until completely dry and roughly chop them. Add to a blender with the sour cream. Blend until a smooth green sauce forms; season with salt and pepper to taste. Refrigerate until ready to serve. Alternatively, thinly slice the chives and stir into the sour cream; season with salt and pepper to taste.
4. Slice the potatoes lengthwise and then crosswise. Pull back the sides to reveal the potato. Divide the butter evenly among the potatoes and serve with sour cream. Sprinkle with bacon bits, if desired.