Classic Loaded Baked Potato

Method

1. Heat the oven to 425 F and place a rack in the center. Scrub the potatoes clean under running water and dry them thoroughly with a towel.

2. Poke each potato 6 to 8 times all over with a fork. These holes let steam escape so the potatoes do not burst in the oven.

3. Rub each potato all over with the olive oil, then sprinkle and press on the kosher salt. The oil and salt give you that signature crisp, seasoned steakhouse skin.

4. Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch drips. Baking directly on the rack lets hot air crisp the skin all the way around.

5. Bake for 60 to 75 minutes until the skins are crisp and a fork or thermometer slides easily into the center; the inside should read about 205 to 210 F for a fluffy texture. Larger potatoes take the full time.

6. While the potatoes bake, cook the bacon in a skillet until crisp, then drain it on paper towels and crumble it. Have your cheese, sour cream, and chives ready to go.

7. Remove the potatoes and let them sit for 5 minutes. Cut a lengthwise slit in the top of each and gently squeeze the ends toward the middle to open up a fluffy pocket.

8. Fluff the inside flesh with a fork and immediately add a tablespoon of butter to each so it melts in. Season the insides with a little salt and pepper.

9. Pile on the shredded cheddar first so the heat of the potato starts to melt it, followed by a spoonful of sour cream. Layering while hot helps everything meld together.

10. Finish with the crumbled bacon and a shower of chives, then serve right away while hot and melty.

Cooking times vary by equipment -- cook to temperature and to taste.