- 4 med russet potatoes
- 4 tbsp butter, melted
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tbsp fresh parsley, minced
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Sour Cream Topping
- 1 c sour cream
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp fresh parsley, minced
Pre-heat oven to 425 degrees.
Wash and scrub potatoes. Then, using a sharp knife, begin to make slits in each potato. Each cut should be about 1/8 inch apart. Make sure not to cut all the way through the potato.
In a bowl, combine melted butter, olive oil, garlic powder, parsley, salt, and pepper. Roll each potato around in the butter mixture to coat, and spoon some of the butter mixture on top of the potato.
Repeat until all 4 potatoes have been dipped in the garlic butter mixture. Spoon any remaining butter on top of the potatoes.
Place the potatoes on a rimmed baking sheet and cover with foil. Bake for 15-20 minutes, then remove foil.
Continue baking uncovered for another 40 minutes, or until the edges are crisp and the middles are tender.
While the potatoes are baking, make the sour cream mixture by combining sour cream, garlic powder, salt, black pepper, and parsley. Store in the refrigerator until you are ready to use it.
When the potatoes are done baking, allow them to cool for a few minutes before topping each with a dollop of garlic herb sour cream.
