Ingredients

• 4 large russet potatoes
• 2 tablespoons vegetable oil
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1/4 cup finely chopped fresh chives
• 1 tablespoon finely chopped fresh tarragon (if desired)
• Salt
• Pepper
• Chives, bacon, cheddar, chili if desired

Instructions

1. Place a rack in middle of oven; preheat to 425°. Poke 4 large russet potatoes all over with a fork; rub with 2 tablespoons vegetable oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.
2. Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add 1/2 cup sour cream, 1/4 cup unsalted butter, 1/4 cup finely chopped fresh chives, and 1 tablespoon finely chopped fresh tarragon (if desired); season generously with salt and pepper.
3. Divide among 4 potato skin halves, piling gloriously high—don't pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)
4. Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.
5. No need to stop at chives. Add bacon, cheddar, chili—why hold back now?