Sd Baked Potato Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the potatoes thoroughly under running water to remove dirt. Pat dry with a towel.

Pierce and oil

Using a fork, pierce each potato 6–8 times all over to allow steam to escape. Rub each potato with about 1/2 tablespoon olive oil so the skin is lightly coated. Sprinkle the potatoes evenly with kosher salt and a little black pepper.

Bake

Place the potatoes directly on the middle oven rack or on a rimmed baking sheet lined with foil (for easier cleanup). Bake for 45–60 minutes, turning once halfway through, until the skins are crisp and a small knife or skewer slides into the center with little resistance (internal temperature ~205°F/96°C). Smaller potatoes will finish sooner; check at 45 minutes.

Rest and split

Remove the potatoes from the oven and let rest 5 minutes so steam subsides. Using a sharp knife, make a lengthwise slit across the top of each potato about 3/4 through. Squeeze the ends gently to open the potato into a pocket.

Add butter and fluff

Divide the 4 tablespoons of unsalted butter among the potatoes, allowing it to melt into the flesh. Use a fork to fluff and slightly mash the interior to mix the butter evenly.

Top with sour cream and cheese

Spoon about 1/4 cup sour cream onto each potato (total 1 cup divided). Sprinkle about 1/4 cup shredded sharp cheddar on each and let the residual heat melt the cheese. If you prefer melted cheese, place the topped potatoes under a broiler for 1–2 minutes, watching carefully.

Finish with bacon and chives

Sprinkle crumbled bacon (1 slice per potato) and 1/2 tablespoon sliced chives on each potato. Add salt and pepper to taste if needed.

If using optional toppings, add them after the butter and fluff step or after the cheese melts, depending on the ingredient: top with steamed broccoli (about 1/4 cup per potato), spoon salsa or ranch as desired (roughly 2–3 tablespoons each), or add extra butter for a richer taste.