Ingredients:

  • 4 large Russet potatoes (approx. 300g each), scrubbed and dried
  • 1 tbsp extra virgin olive oil
  • 2 tsp flaky sea salt
  • 4 tbsp unsalted grass-fed butter, softened
  • 3 cloves garlic, finely minced
  • 1 tsp fresh thyme leaves
  • 0.5 tsp cracked black pepper
  • 0.5 cup plain Greek yogurt
  • 2 tbsp fresh chives, snipped

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes under cold water and pat them completely dry with a kitchen towel.
  2. Using a sharp knife, make 4-5 deep slits across the top of each potato, going about halfway through.
  3. In a small bowl, mash together the softened butter, minced garlic, thyme, and black pepper until well combined.
  4. Rub the exterior of each potato lightly with olive oil and a generous pinch of sea salt.
  5. Place each potato on a square of heavy-duty aluminum foil. Divide the garlic butter mixture into 4 portions and press it into the slits of each potato, then wrap tightly to create a sealed steam chamber.
  6. Place the wrapped potatoes on a baking sheet and bake for 60 minutes, or until the potato feels soft and yields to pressure.
  7. Carefully peel back the foil, fluff the interior with a fork, and top each serving with 2 tablespoons of Greek yogurt and a sprinkle of fresh chives.