Baked Potato Recipe

Preheat oven

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

Prepare potatoes

Scrub the russet potatoes under running water to remove dirt. Dry thoroughly with a towel. Using a fork, poke each potato all over (about 6–8 times) to allow steam to escape during baking.

Season skins

Rub each potato with olive oil so the skin is lightly coated. Sprinkle the 1 tablespoon kosher salt over the skins, rubbing it in to evenly season the surface.

Bake

Place the potatoes directly on the oven rack or on a rimmed baking sheet. 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. For medium-large potatoes expect ~55 minutes.

Rest

Remove potatoes from the oven and let rest for 5 minutes so steam inside evens out.

Split and fluff

Working on a plate, use a sharp knife to make a lengthwise slit about 3/4 of the way through each potato. Press the ends toward each other to open the potato. Using a fork, gently fluff the interior to loosen the flesh.

Add butter

Divide the 4 tablespoons of unsalted butter among the potatoes, letting it melt into the fluffy interior.

Add cheese

Sprinkle about 6 tablespoons (roughly 1.5 cups divided among 4 potatoes) of grated sharp cheddar onto the hot potatoes so it melts. If you prefer extra-melty cheese, return the filled potatoes to the oven for 2–3 minutes until cheese is melted.

Top with sour cream and garnish

Add approximately 1/4 cup sour cream to each potato (total 1 cup divided). Sprinkle sliced chives over the top, then season with freshly ground black pepper and the remaining 1/2 teaspoon kosher salt to taste.

Serve

Serve immediately while hot as a side or a simple main. Provide extra toppings (more cheese, bacon, or hot sauce) if desired.