Baked Potato Recipe

Preheat and prepare potatoes

Preheat the oven to 425°F (220°C). Scrub the russet potatoes thoroughly under running water and pat dry. Using a fork, poke each potato 6–8 times around the surface to allow steam to escape.

Oil and season

Brush each potato all over with the 2 tbs olive oil, then sprinkle with the coarse salt and ground black pepper. Place potatoes directly on a baking rack set over a rimmed baking sheet (this allows air circulation and keeps skins crisp).

Bake

Bake in the preheated oven for 50–60 minutes, or until skins are crisp and an inserted skewer or fork meets little resistance (internal temperature ~210°F / 99°C). Time will vary with potato size—large potatoes may need the full hour.

Reduce wine

While potatoes bake (start when there are ~15–20 minutes remaining), place a small skillet over medium heat. Pour in 3 tbs chardonnay and bring to a gentle simmer. Cook until reduced by about half and slightly syrupy, about 2–3 minutes. Remove from heat and let cool briefly.

Make butter

In a small bowl, mash the 4 tbs unsalted butter with a fork until soft. Whisk or stir in the reduced chardonnay a little at a time until incorporated. Add the minced garlic, chopped parsley, lemon zest (if using), 1/4 tsp salt and 1/8 tsp black pepper; mix until smooth. Taste and adjust seasoning. Keep at room temperature until potatoes are ready; if needed, briefly warm (do not melt) before serving.

Split and fluff

When potatoes are done, remove from oven. Using a knife, make a lengthwise slit across the top of each potato about 3/4 through. Push the ends toward each other to open the potato. Use a fork to fluff the interior slightly to create space for toppings.

Add chardonnay butter

Divide the chardonnay butter among the 4 potatoes (about 1 tbs per potato). Spoon it into the opened potato so it melts into the flesh.

Top with sour cream and cheddar

Add about 1/4 cup sour cream to each potato, then sprinkle roughly 1/4 cup shredded sharp cheddar on top of each. If you prefer melted cheese, return the topped potatoes to the oven under the broiler for 1–2 minutes until cheese melts and bubbles—watch carefully to avoid burning.

Finish and serve

Sprinkle sliced chives or green onions and crumbled bacon (if using) over each potato. Serve immediately while hot.