Crisp-Skinned Baked Potatoes Loaded with Bacon and Cheddar

What you need

• 4 large russet potatoes, about 300 g (10 oz) each, scrubbed
• 1 tbsp olive oil
• 1 tsp coarse salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 8 slices bacon
• 30 g (2 tbsp) butter, soft
• 100 g (1 cup) cheddar, grated
• 80 g (1/3 cup) sour cream
• 2 tbsp chives, finely chopped, or sliced green onion tops

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F).

2. 2

   Dry the potatoes well and prick each one 6-8 times all over with a fork.

3. 3

   Rub the potatoes with the oil, then sprinkle them with the salt and pepper.

4. 4

   Set them straight on the oven rack, or on a baking tray, and bake until the skins are crisp and a skewer slides into the center with no resistance, 60-75 min.

5. 5

   While they bake, fry the bacon in a dry pan over medium heat, turning, until crisp, 8-10 min. Drain on paper towels and crumble.

6. 6

   Cut a deep slit along the top of each hot potato and press the ends toward the middle so the flesh opens up. Fluff the inside with a fork.

7. 7

   Tuck a piece of butter into each potato and season the flesh with a little more salt.

8. 8

   Pile the cheddar into the potatoes and return them to the oven until it melts, 3-5 min.

9. 9

   Top with the bacon, a spoonful of sour cream and the chives. Serve hot.

Imported from dinnersdishesanddesserts.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.