Baked Potato Recipe

Preheat and wash

Preheat oven to 425°F (220°C). Scrub the russet potatoes under running water with a stiff brush to remove any dirt. Pat dry thoroughly with clean kitchen towels or paper towels.

Poke and oil

Using a fork, pierce each potato 6–8 times all over to allow steam to escape. Rub each potato evenly with the olive oil so the skin is coated. Sprinkle kosher salt and black pepper over the potatoes, rubbing it onto the skin so it adheres.

Place the potatoes directly on the middle oven rack or on a rimmed baking sheet (for easier cleanup). Bake at 425°F (220°C) for 45–60 minutes, depending on size: medium potatoes will take about 45–55 minutes. Turn potatoes once halfway through baking to ensure even crisping. They are done when the skins are crisp and a paring knife or skewer slides into the center with little resistance and internal temperature registers about 205°F (96°C).

If you prefer extra-crispy skins, for the last 5 minutes of baking move the potatoes to the top rack or briefly broil while watching closely (do not leave unattended).

Remove potatoes from oven and let rest for 5 minutes. Using a sharp knife, make a lengthwise slit across the top of each potato about three-quarters of the way through, then squeeze the ends gently to open it. Fluff the interior with a fork to loosen the flesh.

Divide butter among the potatoes so it melts into the hot flesh. Add a spoonful of sour cream, sprinkle with shredded cheddar, crumbled bacon and chopped chives. Season with additional cracked black pepper to taste. Serve immediately.

Leftovers: cool completely, wrap individually, and refrigerate up to 3 days. Reheat in a 375°F (190°C) oven for 15–20 minutes or microwave until heated through, then crisp the skin in a 425°F oven for 5–8 minutes if desired.