Servings: 1 potato per person

2 Russet Potatoes 2 Russet Potatoes
 
1/4 cup olive oil or extra virgin olive oil ¼ cup olive oil or extra virgin olive oil
 
Sea salt Sea salt
 
4 slices of bacon 4 slices of bacon
 
1/2 cup sour cream ½ cup sour cream
 
1/4 cup whole milk ¼ cup whole milk
 
2 tablespoons of salted or unsalted butter 2 tablespoons of salted or unsalted butter
 
1/2 teaspoon salt ½ teaspoon salt
 
1/2 teaspoon black pepper ½ teaspoon black pepper
 
1/2 cup shredded cheese, plus more for topping ½ cup shredded cheese, plus more for topping
 
4 green onions, sliced 4 green onions, sliced

Preheat your oven to 425 degrees F. (see notes)
Prepare your potatoes. Remove any eyes that may be sprouting and if the potato is still fresh, wash and then pat the potato dry with a towel. Pierce the potato with a knife on opposite sides.
While the oven is pre-heating, use this time to prepare your other ingredients. Chop the green onion, shred any cheese if needed, etc.
Brush the potatoes with olive oil and then sprinkle with sea salt before placing in the oven.
When the oven is ready, bake the potatoes for 30 minutes by placing them directly onto the oven rack. At 30 minutes, turn them over and bake for an additional 30 minutes or until the internal temperature of the potato is 210 degrees F.
While the potatoes bake, finish up any prep work that needs to be done to finish assembling your meal or clean up some dishes.
When the potatoes are done, take them out of the oven and let them cool for a few minutes. Do not shut off the oven.
Slice the potatoes length wise and gently but firmly push inwards from both ends to open the potato. Scoop the potato out and into a bowl, save the skins and set aside.
Add the sour cream, milk, butter, salt, pepper, ½ cup of cheese, and half of the green onions. Whip the mixture together until you reach desired consistency (chunky to creamy).
Spoon the mixture back into the potato skins. Place the potatoes on a pan and top with remaining cheese and bacon.
Bake until cheese is melted, garnish with remaining green onion.

When making baked potatoes, Russet potatoes are the best choice, and you should select larger sizes. Remember, this is your main course, not a side dish.  When making baked potatoes, Russet potatoes are the best choice, and you should select larger sizes. Remember, this is your main course, not a side dish.
There is some contention on the proper temperature for baking a potato, and some of that comes from the cooking method employed as well as variances in the efficiency of our home ovens at producing and retaining heat, as well as the size of the potato or the number of potatoes being cooked. Most recipes online will tell you to bake the potato at 350F. In my experience, after baking for an hour, this results in potatoes that are still very raw in the middle. I recommend turning the oven up to at least 425F using this recipe. This has yielded the most consistent results for a light, fluffy interior. Baking at a lower temp may require that you wrap your potato in foil before baking. This would result in water from the potato being released and then trapped in the foil wrap, steaming the potato while it bakes. Because steam has a higher potential for heat energy, it will assist in baking the potato. Using a foil wrap, however, will not produce a crispy skin. Crispy skin is best achieved by leaving the potato open and exposed on all sides so that circulating air will pull moisture away from the potato as it bakes. Experiment a bit with temperature to make sure you're getting a properly baked spud. Potatoes are considered done at 210F, so if you have a cooking thermometer, you can check the internal temp every 10 to 15 minutes over the course of the bake to make sure you're on the right track.  There is some contention on the proper temperature for baking a potato, and some of that comes from the cooking method employed as well as variances in the efficiency of our home ovens at producing and retaining heat, as well as the size of the potato or the number of potatoes being cooked. Most recipes online will tell you to bake the potato at 350F. In my experience, after baking for an hour, this results in potatoes that are still very raw in the middle. I recommend turning the oven up to at least 425F using this recipe. This has yielded the most consistent results for a light, fluffy interior. Baking at a lower temp may require that you wrap your potato in foil before baking. This would result in water from the potato being released and then trapped in the foil wrap, steaming the potato while it bakes. Because steam has a higher potential for heat energy, it will assist in baking the potato. Using a foil wrap, however, will not produce a crispy skin. Crispy skin is best achieved by leaving the potato open and exposed on all sides so that circulating air will pull moisture away from the potato as it bakes. Experiment a bit with temperature to make sure you're getting a properly baked spud. Potatoes are considered done at 210F, so if you have a cooking thermometer, you can check the internal temp every 10 to 15 minutes over the course of the bake to make sure you're on the right track.
These potatoes are best baked directly on the oven racks, but they will discharge a lot of water with starch as they bake through the piercings. To have easier clean up, it would be a good idea to place tinfoil or a baking pan on a rack beneath the potatoes.  These potatoes are best baked directly on the oven racks, but they will discharge a lot of water with starch as they bake through the piercings. To have easier clean up, it would be a good idea to place tinfoil or a baking pan on a rack beneath the potatoes.
Some cheese suggestions: extra sharp cheddar, colby jack, pepper jack, Mexican shredded blends. Don't be afraid to mix it up or use preshredded cheeses.  Some cheese suggestions: extra sharp cheddar, colby jack, pepper jack, Mexican shredded blends. Don't be afraid to mix it up or use preshredded cheeses.
Baked potatoes are super versatile and a great way to just get rid of left overs. You can top a baked potato with left over soups, chili, mix it up with eggs, add meats like chicken/pulled pork/etc. The options are endless - anything you might have a potato with as a side dish can be topped here. Potatoes are also cheap and give you lots of chance to experiment.  Baked potatoes are super versatile and a great way to just get rid of left overs. You can top a baked potato with left over soups, chili, mix it up with eggs, add meats like chicken/pulled pork/etc. The options are endless - anything you might have a potato with as a side dish can be topped here. Potatoes are also cheap and give you lots of chance to experiment.