Baked Potato With The Works Recipe

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the center.

Scrub the russet potatoes under cold running water to remove dirt. Pat dry with a towel.

Using a fork, poke each potato 6–8 times all over to allow steam to escape during baking.

Rub each potato with olive oil, then sprinkle evenly with coarse kosher salt and a pinch of black pepper so the skin crisps and is well seasoned.

Place potatoes directly on the oven rack (or on a rimmed baking sheet if you prefer). Bake 50–70 minutes, until skins are crisp and a paring knife or skewer slides into the center easily (internal temp ~210°F / 99°C). Rotate potatoes once halfway through if your oven cooks unevenly.

When done, remove potatoes and let rest 5 minutes so they're cool enough to handle but still hot inside.

While potatoes bake, warm the butter and milk together in a small saucepan over low heat or microwave briefly until butter is melted and milk is warm; this makes the butter easier to incorporate.

When potatoes are ready, make a lengthwise slit on top of each and press the ends toward each other to open the potato. Using a fork, loosen the potato flesh while leaving the skin intact to create a fluffy interior.

Spoon 1 tablespoon of the warmed butter into each potato and mash lightly with the fork. Add a spoonful of sour cream to each potato (about 1/4 cup per potato), then sprinkle shredded cheddar over the hot potato so it melts. If you prefer creamier texture, add up to another tablespoon of warm milk to each before mixing.

Taste and season the potato interior lightly with salt and pepper as needed.

Top each prepared potato with crumbled bacon (about 1.5 slices per potato), a generous sprinkle of sliced green onions, and a pinch of minced chives.

Add pickled jalapeños if using, and finish with an extra small pat of butter or a dollop of sour cream if desired.

Serve immediately so the cheese stays melty and the skin remains crisp.

If using steamed broccoli, stir chopped florets into the hot potato flesh with the butter and sour cream before topping with cheese to create a 'loaded' broccoli and cheddar potato.

If using salsa, spoon a little over each finished potato in place of or in addition to jalapeños for a fresher, tangy contrast.