Classic Baker Recipe
Baked and fried spud topped with shredded cheese and seasoned salt & pepper.
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Ingredients
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Baked Potatoes
Frying (optional crisping)
Topping
Method
Baked Potatoes
Season and pierce
Prick each potato 6–8 times all over with a fork to allow steam to escape. Rub each potato with about 1/2 tablespoon olive oil so the skins are lightly coated. Sprinkle the potatoes evenly with the 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper, rubbing the seasoning into the skins.
Bake
Place potatoes directly on the oven rack or on a rimmed baking sheet to catch drips. Bake for 45–60 minutes, depending on size, until skins are crisp and a paring knife or skewer slides into the center with little resistance. Internal temperature should be about 210°F (99°C) for a fully fluffy interior.
Frying (optional crisping)
Heat oil
If you want an extra-crispy exterior (optional), pour 1/2 cup vegetable oil into a large skillet to create a shallow layer about 1/4 inch deep. Heat over medium-high heat until shimmering and a small piece of potato sizzles when dropped in (about 350°F / 175°C if using a thermometer).
Split and crisp
When potatoes are baked and cool enough to handle (after baking, about 5–10 minutes rest), slice each potato lengthwise but not all the way through, opening it slightly. Using a fork, fluff the interior a bit to create surface area. Carefully lay each potato cut-side down in the hot oil and fry for 1–2 minutes until the cut surface and edges gain a golden-brown crisp. Flip if necessary. Transfer to a paper-towel-lined plate to drain excess oil.
Topping & Finish
Add butter
While potatoes are hot, place 1 tablespoon unsalted butter inside each potato (total 4 tbs). Let the butter melt into the fluffy interior; use a fork to gently combine butter with some of the potato flesh for a creamy texture.
Season
Sprinkle each potato with about 1/4 teaspoon seasoned salt and a light dusting of the 1/4 teaspoon freshly ground black pepper. Taste and adjust if desired.
Top with cheese
Divide the 1.5 cups shredded sharp cheddar evenly among the 4 potatoes, piling it on the opened centers. If you prefer the cheese melted, place the topped potatoes under a broiler for 1–2 minutes or in a 400°F (200°C) oven for 3–5 minutes until the cheese melts and bubbles. Watch closely to prevent burning.
Garnish and serve
Finish with the optional 2 tablespoons sliced chives or green onions. Serve immediately while hot.