Ingredients:

  • 4 large russet potatoes
  • Olive oil (for brushing)
  • Coarse sea salt (for sprinkling)
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ cup crispy bacon bits
  • ¼ cup chopped green onions or chives
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Wash & Dry: Scrub the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
  3. Poke Holes: Use a fork to poke several holes in each potato. This will allow steam to escape during baking.
  4. Oil & Salt: Rub each potato with olive oil and sprinkle generously with coarse sea salt for added flavor.
  5. Bake: Place the prepared potatoes directly on the oven rack (or on a baking sheet if you prefer). Bake for about 45–60 minutes or until they are tender when pierced with a fork.
  6. Check Doneness: The skin should be crisp, and inside should feel soft.
  7. Cut Open: Remove from oven and let cool slightly before handling; then cut an X across the top of each potato.
  8. Fluff Inside: Gently squeeze both ends of each potato towards each other to fluff up the insides.
  9. Add Toppings: Top generously with sour cream, shredded cheddar cheese, bacon bits, chopped green onions, salt, and pepper.