Ingredients:

  • 4 medium/large Russet Potatoes (approx. 1 kg)
  • 2 Tbsp Olive Oil (or Vegetable Oil)
  • 1 Tbsp Coarse Sea Salt (or Kosher Salt)
  • ½ tsp Black Pepper (freshly ground)
  • 4 Tbsp Unsalted Butter (softened)
  • ½ cup Sour Cream (full fat recommended)
  • 1 cup Sharp Cheddar Cheese (grated, plus extra for topping)
  • 2 Tbsp Fresh Chives (freshly snipped)
  • 6 slices Smoked Streaky Bacon (cooked crispy and crumbled)

Instructions:

  1. Preheat oven to 425°F (220°C). Scrub potatoes thoroughly under cold water until clean. Pat completely dry.
  2. Pierce each potato 4–5 times deeply with a fork. Rub vigorously with oil, then coat generously with coarse salt and pepper.
  3. Place potatoes directly onto the wire rack set over a baking sheet (the rack ensures air circulates underneath for a crispy bottom).
  4. Bake for 60–75 minutes. Potatoes are done when easily pierced with a skewer or when internal temperature reaches 205°F (96°C).
  5. Remove from oven and let rest for 5 minutes. Slice each potato lengthwise down the centre, being careful not to cut all the way through. Gently squeeze the sides inward to 'fluff' the inside.
  6. Scoop out most of the hot potato flesh into a bowl, leaving a sturdy shell. Lightly mash the scooped flesh with the softened butter and half the sour cream. Season with salt and pepper.
  7. Spoon the fluffy potato mixture back into the skins, mounding it slightly.
  8. Top each potato with grated cheese, crumbled bacon (if using), a dollop of remaining sour cream, and a sprinkle of fresh chives.
  9. Return the loaded potatoes to the oven for 5–10 minutes, or until the cheese is melted and bubbly. Serve immediately.