The Works Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes under cold water and pat dry. Prick each potato several times with a fork. Rub each potato with about 1/2 tablespoon olive oil and sprinkle evenly with 1 tsp kosher salt. Place potatoes directly on the oven rack or on a baking sheet and bake until skins are crisp and a skewer slides easily into the center, about 45–60 minutes depending on size.

When potatoes are done, remove from oven and let rest 5 minutes. Slice each potato lengthwise across the top and gently press ends to open. Use a fork to fluff the inside slightly. Keep in a warm oven (turned off) or covered with foil while you finish toppings.

While potatoes bake, place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, 8–12 minutes. Transfer cooked bacon to a paper towel–lined plate to drain and cool. Once cool, chop or crumble bacon into bite-sized pieces. Reserve 1 tablespoon bacon fat and discard the rest or save for another use.

Warm the prepared chili in a medium saucepan over medium-low heat, stirring occasionally, until hot and gently bubbling, about 6–10 minutes. If chili is thick, add 1–2 tablespoons water and stir to loosen. Keep warm on low heat.

Divide the baked potatoes among four plates. If desired, add about 1/2 tablespoon butter to each open potato and let melt into the flesh.

Spoon about 1/2 cup warmed chili over each potato (adjust to taste). Sprinkle each with 1/2 cup shredded sharp cheddar (divide 2 cups among 4 potatoes).

Scatter crumbled bacon over the cheese (about 2 strips per potato).

Add a dollop of sour cream (about 2 tablespoons) to each potato. Thinly slice the scallions (both white and green parts) and sprinkle approximately 1 tablespoon sliced scallions per potato as garnish.

Season with a pinch of black pepper if desired and serve immediately while chili and cheese are hot.