Ingredients
1
large russet potato
2
tablespoons unsalted butter, melted
Salt and pepper
Sour cream and chives, as desired
Preparation
Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse.
Place two chopsticks or two wooden spoon handles parallel to each other a few inches apart. Place potato, widest side down, between chopsticks. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through, using chopsticks as a guide. Brush potato all over with melted butter, making sure to get some butter into cuts; sprinkle with salt and pepper. Place on cookie sheet.
Bake about 1 hour or until potato is tender throughout. The cuts in the potato should open like an accordion. Brush with additional butter, making sure each cut gets buttered. Bake 5 minutes. Serve with sour cream and chives.
