Baked Potatoes With White Pepper Milk Gravy

• Potatoes
• 3-4 russet or Idaho potatoes, scrubbed and dried
• extra-virgin olive oil
• Kosher salt
• Chopped chives, for serving
• Gravy
• 1/4 cup (1/2 stick) unsalted butter
• 1 teaspoon ground white pepper
• 1/4 cup all-purpose flour
• 1 3/4 cups whole milk, warm
• 1/2 teaspoon kosher salt, plus more to taste

1. Preheat the oven to 425u0b0F. Line a sheet pan. Prick each potato with a fork, then brush with oil and sprinkle with salt. Bake for 50 minutes to 1 hour, or until fork-tender.
2. Set a small pot over medium heat. Add the butter. When it's melted, add the white pepper and swirl (this blooms the spice!). Add the flour and whisk until smooth. Continue to cook-and whisk!-for about 1 minute, until the roux takes on a pale blonde shade. Add a splash of milk and whisk until smooth. Add another splash and whisk again. Repeat this until all the milk has been added. Cook the gravy-whisking slowly but constantly-until it's thick enough to coat a spoon. Add the salt. Taste and adjust the salt and pepper as needed.
3. Make a lengthwise slit in each potato and squeeze open to show-off its fluffy belly. Practically drown in milk gravy, then top with plenty of chopped chives.

potatoes, russet, extravirgin olive oil, kosher salt, chives, gravy, butter, ground white pepper, allpurpose, milk, kosher salt

Taken from food52.com/recipes/74833-baked-potatoes-with-white-pepper-milk-gravy (may not work)