Baked Potato Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub 4 large russet potatoes under running water and pat dry.

Season skins

Prick each potato 6–8 times with a fork. Rub skins with 2 tbs olive oil, then sprinkle evenly with 1 tbs kosher salt and 1 tsp freshly ground black pepper to taste. This crisps the skin and seasons the potatoes.

Bake

Place potatoes directly on the oven rack (put a sheet on the lower rack to catch drips) and bake for 50–65 minutes, until skins are crisp and a paring knife or skewer slides into the center with little resistance. Cooking time varies by potato size; internal temperature should reach about 210°F (99°C).

Prepare bacon for baking or pan-frying

While potatoes bake (about 20–25 minutes before potatoes finish), heat a large skillet over medium heat or preheat oven to 400°F (if you prefer oven-baked bacon). For skillet: place 6 slices wood-smoked bacon in the cold skillet and cook, turning occasionally, until crisp, about 8–12 minutes. For oven: place bacon on a rimmed sheet lined with foil and a wire rack; optionally sprinkle 1 tsp brown sugar over slices for a light glaze; bake 12–18 minutes until crisp.

Drain and crumble

Transfer cooked bacon to a paper-towel-lined plate to drain. When cool enough to handle, chop or crumble into bite-sized pieces. Reserve about 2 tbs bacon fat for optional brushing of potato insides (optional step described below).

Split and fluff potatoes

When potatoes are fully baked, remove from oven and let rest 3–4 minutes to cool slightly. Using a chef's knife, cut each potato lengthwise about two-thirds of the way through, then push the ends toward each other to open the potato. Use a fork to fluff the interior a little, creating a cavity for fillings. If you reserved bacon fat and like extra flavor, brush about 1/2 tbs inside each potato with the fat.

Add butter and cheddar

Divide 3 tbs unsalted butter among the 4 potatoes (about 3/4 tbs each) and spoon inside to melt into the flesh. Sprinkle each potato with about 6 tbs grated aged cheddar (total 1.5 cups distributed). Return potatoes to the oven (425°F) or under a broiler for 1–3 minutes just until the cheese melts and begins to brown slightly—watch carefully to avoid burning.

Top with bacon and sour cream

Remove potatoes from oven. Dollop about 3 tbsp sour cream on each potato (total 0.75 cups divided). Scatter the crumbled wood-smoked bacon evenly over the potatoes (about 1.5 slices-worth per potato, depending on break size).

Garnish and season

Finish with 2 tbs finely sliced chives, a pinch (about 1/4 tsp) freshly ground black pepper, and a light sprinkle (about 1/2 tsp total) of flaky sea salt. Serve immediately while hot.