Ingredients:

  • 4 large Russet potatoes (approx. 10 oz / 280 g each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 slices turkey bacon, crisped and crumbled
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash the 4 Russet potatoes thoroughly under cold water and pat them completely dry with a towel.
  3. Use a fork to poke 5–6 holes in each potato to allow internal steam to escape.
  4. In a small bowl, mix 2 tbsp olive oil and 1 tsp kosher salt; rub this mixture generously over the entire surface of each potato.
  5. Place the potatoes directly on the oven rack or a baking sheet and roast for 50–60 minutes until the skin is chestnut brown and a knife slides into the center with zero resistance.
  6. Slice a deep cross into the top of each potato and use a fork to gently fluff the white insides while they are still steaming.
  7. Drop a knob of softened butter (approx. 1 tbsp per potato) into the center, followed by 2 tbsp of sour cream and 1/4 cup of shredded cheddar cheese.
  8. Finish each potato by topping with crumbled turkey bacon and sliced green onions.