Baked Potato Recipe

preheat

Preheat oven to 425°F (220°C). Position a rack near the center of the oven.

Wash the russet potatoes under cold running water and scrub with a brush to remove dirt. Pat dry thoroughly with a towel.

Prick each potato 6–8 times all over with a fork to allow steam to escape while baking.

Rub each potato all over with the olive oil, then sprinkle lightly with a pinch of salt so the skins crisp and season while baking.

Place potatoes directly on the oven rack (you can set a foil-lined baking sheet on the rack below to catch drips). Bake for 45–60 minutes, depending on size, until skins are crisp and a knife or skewer slides into the center easily.

When potatoes have about 10 minutes remaining, warm the butter and milk together: in a small saucepan over low heat or in a microwave-safe bowl, melt the butter and heat the milk until warm (do not boil).

Remove potatoes from oven and let sit for 2 minutes so they are cool enough to handle. Using a sharp knife, make a lengthwise slit across the top of each potato and press the ends toward one another to open the potato and expose the flesh.

Scoop a little of the interior flesh into a bowl (optional) and add to the potato or leave it in the skin, then add 1 tablespoon butter and about 2 tablespoons warm milk to each potato (adjust to reach desired creaminess). Mash gently inside the skin with a fork until fluffy. Season with about 1/4 teaspoon salt and a pinch of black pepper per potato, tasting and adjusting as needed.

Sprinkle shredded cheddar cheese over the hot potatoes so it melts. If you prefer the cheese melted thoroughly, return potatoes to the oven for 2–3 minutes or place briefly under a broiler while watching closely.

Top each potato with approximately 2 tablespoons sour cream, a scattering of chopped chives or green onions, and about 2 tablespoons crumbled bacon bits (or to taste).

Serve immediately while hot. Offer additional salt, pepper, butter, sour cream, cheese, and chives at the table for guests to customize.

Leftovers: store cooled baked potatoes (without perishable toppings like sour cream or bacon) wrapped in foil or in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes or in a microwave until hot, then refresh toppings.