Ingredients
- 4 medium, russet potatoes
- 1/4 cup unsalted butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 slices bacon diced
- 1 cup sharp cheddar cheese shredded
- 1/4 cup sour cream
- 2 tablespoons fresh chives chopped
Instructions
- Preheat your oven to 400°F.
- Working one potato at a time, place two chopsticks on either side of the potato, then make crosswise cuts about 1/8-inch apart, stopping about 1/4 inch from the bottom. Thinly slice your butter so a piece can be slotted into each cut, and repeat with the rest of the potatoes.
- Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and bake until the outsides are browned and crisp, about 1 hour.
- While the potatoes bake, prepare a plate lined with paper towels. Cook the diced bacon in a skillet over medium-high heat until crispy, about 6 to 8 minutes, then transfer to the paper towel-lined plate.
- Remove the potatoes from the oven, top with shredded cheese, and return to the oven until the cheese is melted, about 5 minutes.
- Serve the potatoes immediately and top with sour cream, crispy bacon, and chives.
