Baked Potato Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes thoroughly and pat dry with a towel. Using a fork, pierce each potato 6–8 times all over to allow steam to escape.

Oil and season

Rub each potato with olive oil, making sure the surface is lightly coated. Sprinkle kosher salt and freshly ground black pepper over each potato, rubbing the seasoning into the skin so it adheres.

Bake

Place the potatoes directly on the oven rack (or on a baking sheet lined with foil for easier cleanup) spaced at least 1 inch apart. Bake for 45–60 minutes, until the skins are crisp and a paring knife or skewer inserts with little resistance (time depends on potato size).

Prepare bacon

While potatoes bake, cook the bacon until crisp. You can pan-fry, bake on a sheet at 400°F (200°C) for 15–20 minutes, or microwave between paper towels. Once cooled, crumble or chop into small pieces (about 6 slices will yield roughly 3/4 to 1 cup crumbles).

Shred cheese and slice chives

Grate the cheddar cheese if not pre-shredded and thinly slice the fresh chives. Measure out the sour cream and butter so they are ready to serve.

Assemble baked potatoes

When potatoes are done, remove from oven and let sit 2–3 minutes to cool slightly. Make a lengthwise slit across the top of each potato and gently squeeze the ends toward each other to open the potato. Fluff the interior with a fork.

Add butter and sour cream

Place 1 tablespoon of butter into the cavity of each potato so it melts into the flesh. Top each potato with a generous spoonful of sour cream (about 1/4 cup each).

Finish with bacon, cheese & chives

Sprinkle about 1/4 cup shredded cheddar over each potato so it begins to melt from the hot potato. Scatter crumbled bacon evenly (about 1.5 slices-worth per potato) and finish with a sprinkle of sliced chives. Add extra salt and pepper to taste if desired.