Big Baked Potato Recipe

Preheat and prepare

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

Pierce and oil

Using a fork, pierce each potato 6–8 times all around to allow steam to escape. Rub each potato with about 1 tablespoon of olive oil so the skin is evenly coated. Sprinkle kosher salt and freshly ground black pepper over the skins, rubbing lightly so the seasonings adhere.

Bake

Place the prepared potatoes directly on the middle oven rack or on a rimmed baking sheet (for easier cleanup). Bake at 425°F (220°C) for 50–75 minutes, depending on potato size. The potatoes are done when the skins are crisp and a fork or skewer slides into the center with little resistance. For very large potatoes, allow the full 70–75 minutes.

Cook bacon

While the potatoes bake, cook the bacon until crisp. You can pan-fry, bake on a tray at 400°F (200°C) for 15–20 minutes, or microwave between paper towels. When cooked, transfer to paper towels to drain and then crumble. Reserve.

Prepare fillings

Measure and shred the cheddar cheese, slice the green onions, and soften the butter at room temperature so it is easy to mash into the potato.

Split and fluff

When the potatoes are fully baked, remove them from the oven and let them rest 5 minutes until cool enough to handle. Place one potato on a cutting board; using a sharp knife, slice lengthwise about three-quarters of the way through. Using a fork, gently fluff the interior flesh, pulling some of it up to create space for toppings.

Assemble

Add 2 tablespoons (or to taste) of unsalted butter into each opened potato, followed by about 1/2 cup sour cream (divide between both) and half the shredded cheddar. Sprinkle half the crumbled bacon and half the sliced green onions over each potato. Season the exposed flesh with a pinch of salt and pepper to taste.

Optional finish (melt cheese)

If you prefer melted cheese, return the assembled potatoes to the oven on a baking sheet for 3–5 minutes at 425°F (220°C) or broil on high for 1–2 minutes until cheese bubbles. Watch carefully to prevent burning.

Serve

Top with remaining cheddar, bacon, and green onions. Add extra sour cream or optional toppings (chives, hot sauce) if desired. Serve immediately while hot.

If using optional add-ins: stir chopped chives into sour cream before dolloping, mix Greek yogurt 1:1 with sour cream as a lighter substitute, or drizzle hot sauce over finished potatoes to taste.