Ingredients:

  • 4 large Russet potatoes (approx. 8 oz / 225g each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • 4 strips bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Scrub the potatoes under cold water to remove any grit. Pat them completely dry with a kitchen towel. Use a fork to poke 5–8 holes into each potato to allow internal steam to escape.
  2. Preheat the oven to 425°F (218°C). In a small bowl, mix the olive oil and salt. Brush the mixture generously over each potato, ensuring the entire surface is coated. Place the potatoes on a wire rack set over a baking sheet.
  3. Bake for 50–60 minutes until the skin is deep mahogany-brown and the potato gives easily under gentle pressure.
  4. Slice a deep cross into the top of each potato. Use a fork to gently fluff the inside while steaming. Immediately add a pat of butter, a handful of cheddar, and top with sour cream, crumbled bacon, and chives.