Ingredients

  • Potatoes: 4 large Russet potatoes (scrubbed and dried)

  • The Base: 2 tbsp olive oil, 1 tsp kosher salt

  • The Filling: 4 tbsp unsalted butter, ½ cup sour cream, ¼ cup milk

  • The Toppings:

    • 1 cup shredded sharp cheddar cheese

    • 6 slices thick-cut bacon (cooked until crispy and crumbled)

    • 2 tbsp fresh chives or green onions (thinly sliced)

    • Extra sour cream and fresh parsley for garnish

Instructions

  1. Prep the Skin: Preheat your oven to 200°C. Poke a few holes in each potato with a fork to let steam escape. Rub the skins thoroughly with olive oil and salt—this is the secret to that salty, shatteringly crisp skin seen in the video.

  2. The First Bake: Place potatoes directly on the oven rack (with a tray underneath to catch drips). Bake for 50–60 minutes until the skin is crisp and a knife slides easily into the center.

  3. The Fluff: Slice a decorative slit down the center of each potato. Use a fork to gently fluff the insides, mixing in a pat of butter, a splash of milk, and a dollop of sour cream directly into the shell until creamy.

  4. The Load: Generously stuff the centers with shredded cheddar and those crispy bacon crumbles.

  5. The Melt: Pop them back into the oven for 5 minutes, or until the cheese is bubbling and cascading down the sides.

  6. The Finish: Top with a cool dollop of sour cream, a sprinkle of fresh chives, and a sprig of parsley. Serve immediately while the cheese pull is at its peak!

Pro Tip: For extra decadence, mix half of the cheese into the potato mash before topping with the rest!