Copycat Wendy’s Sour Cream and Chive Baked Potato

Why You’ll Love This Recipe

• Faithful to the drive-thru classic: crisp, salty skin and a fluffy, steamy center.
• Only a handful of ingredients, but restaurant-worthy flavor and texture.
• Hands-off cooking: the oven does the work while you prep toppings.
• Scales easily for a crowd and pairs with almost any main.

Grocery List

• Produce: 4 large russet potatoes, 1 bunch fresh chives
• Dairy: Unsalted butter, full-fat sour cream
• Pantry: Vegetable oil, kosher salt, black pepper

Full Ingredients

Salt-Crusted Potatoes

• 4 large russet potatoes (10–12 oz each), scrubbed and dried very well
• 2 tbsp vegetable oil (canola or avocado)
• 2 tbsp Diamond Crystal kosher salt (or 1 tbsp Morton kosher salt), for the crust

Toppings

• 4 tbsp unsalted butter, softened (1 tbsp per potato)
• 1 cup full-fat sour cream, chilled (about 1/4 cup per potato)
• 1/4 cup finely snipped fresh chives
• 1/4 tsp freshly ground black pepper

Optional (not part of the classic)

• Shredded sharp cheddar, crumbled bacon, or garlic powder (if you want to riff)

Step-by-Step Instructions

Step 1: Heat the oven and position the rack

Preheat the oven to 425°F (220°C) with a rack in the center. If you prefer easier cleanup, place a wire rack inside a rimmed baking sheet; otherwise, you can bake the potatoes directly on the oven rack for maximum airflow and even crisping.

Step 2: Scrub, dry, and pierce the potatoes

Scrub the russets thoroughly under cold running water to remove dirt and surface starch. Dry them completely with a clean towel—any moisture left on the skins will steam instead of crisp. Using a fork, pierce each potato 6–8 times all over. This helps release steam so the potatoes don’t burst and allows the interior to cook evenly.

Step 3: Oil and salt for a crisp, savory crust

Rub each potato with vegetable oil (about 1/2 tbsp per potato) until fully coated. Sprinkle kosher salt generously on all sides, rolling the potatoes on a plate to create an even salt crust. Place the potatoes directly on the oven rack or on the prepared wire rack over a sheet pan.

Step 4: Bake until skins crackle and centers turn fluffy

Bake for 65 minutes, rotating the potatoes once halfway. The skins should look deeply golden and feel firm and crackly. For precision, aim for an internal temperature of 205–210°F (96–99°C) at the thickest point. Remove from the oven and rest for 5 minutes. If you prefer a lighter salt level, gently brush off any loose salt from the skins.

Step 5: Split and fluff with butter

Using a sharp knife, make a long slit along the top of each potato. With a kitchen towel to protect your hands, gently squeeze the ends toward the center to open. Use a fork to fluff the interior, then nestle 1 tablespoon of softened butter into each potato so it melts into the steamy flesh.

Step 6: Finish with cool sour cream and chives

Spoon about 1/4 cup chilled sour cream onto each potato. Shower with snipped chives and finish with a pinch of freshly ground black pepper. Serve immediately while the skins are crisp and the centers are piping hot.

Pro Tips

• Choose starchy potatoes: Russets (Idaho) give you the signature fluffy interior; waxy varieties won’t.
• Dry completely before oiling. Moisture on the skin leads to steaming, not crisping.
• Do not wrap in foil. Foil traps steam and softens the skin.
• Salt know-how: Diamond Crystal is less dense than Morton. Use 2 tbsp Diamond or 1 tbsp Morton for a similar crust.
• Perfect doneness: An instant-read thermometer reading 205–210°F (96–99°C) delivers the classic fluffy texture every time.

Variations

• Microwave–Oven Hybrid: Microwave pricked potatoes on High for 8 minutes (turn halfway), then oil/salt and bake at 450°F (232°C) for 18–22 minutes to finish and crisp.
• Air Fryer: Oil/salt and cook at 400°F (205°C) for 45–55 minutes, turning once, until the skins are crisp and centers are tender.
• Garlic-Chive Upgrade: Mash 1/2 tsp garlic powder into the butter before adding it to the fluffed potato.

Storage & Make-Ahead

Bake potatoes up to 3 days ahead. Cool fully, wrap individually, and refrigerate. Reheat at 400°F (205°C) on a rack for 15–20 minutes to re-crisp the skins (or microwave 2–3 minutes, then finish in the oven or air fryer for 5–8 minutes for crunch). Keep sour cream and chives chilled and add just before serving. Potatoes do not freeze well; the texture becomes mealy and watery.

Nutrition (per serving)

Approximate per potato with 1 tbsp butter and 1/4 cup sour cream: 520–560 calories; 28–32 g fat; 62–66 g carbohydrates; 7–9 g protein; sodium varies widely based on how much salt remains on the skin (estimate 500–900 mg). Values are estimates.