Ingredients:

  • 4 large (approx. 10 oz / 280g each) Russet potatoes
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • 6 slices (60g) thick-cut bacon, cooked and crumbled
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (120ml) sour cream
  • 2 tbsp (10g) fresh chives, finely chopped
  • 2 tbsp (30g) unsalted butter, softened

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with foil for easy cleanup.
  3. Scrub the potatoes clean and pat them completely dry with a paper towel.
  4. Pierce each potato 4-5 times with a fork to allow steam to escape.
  5. Rub each potato generously with olive oil and coat with kosher salt.
  6. Place potatoes directly on the baking sheet and roast for 50-60 minutes until the skin is mahogany-colored and the sides give easily when pressed.
  7. Remove from oven and let them rest for 5 minutes.
  8. Slice a 1-inch slit across the top of each potato.
  9. Use two forks to gently fluff the interior flesh while it's still in the skin.
  10. Stir in a knob of butter and a pinch of salt until the interior is velvety.
  11. Pile on the shredded cheese while the potato is piping hot so it melts instantly.
  12. Top with a dollop of sour cream, crumbled bacon, and a sprinkle of fresh chives.