Preheat your Oven to 400°F. Line a Baking Sheet with Aluminum Foil for easy cleanup.

Scrub the 4 large papas russet fregadas limpias y secas thoroughly under cold water and pat completely dry with paper towels — dry skin is the key to a crispy crust.

Pierce each 4 large papas russet fregadas limpias y secas all over with a fork, about 10–12 times. This allows steam to escape and prevents the potato from bursting in the Oven.

Rub each 4 large papas russet fregadas limpias y secas all over with 2 tbsp aceite de oliva, then sprinkle generously with 1 tsp sal kosher para la piel on all sides. Place directly on the prepared Baking Sheet.

Bake for 55–65 minutes, until the skin is deeply golden and crispy and a fork or skewer slides into the center with zero resistance. Larger potatoes may need the full 65 minutes. Do not wrap in Aluminum Foil — that steams the skin and makes it soggy.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Prepare your remaining toppings: shred the 1 ½ cups queso cheddar afilado rallado recién rallado si es posible, slice the 3 tbsp cebollino fresco finamente rebanado, and set out the 1 cup crema agria entera recomendada and 4 tbsp mantequilla sin sal cortada en trozos pats so everything is ready to go when the 4 large papas russet fregadas limpias y secas come out.

Remove the 4 large papas russet fregadas limpias y secas from the Oven. Using Tongs or a kitchen towel to hold the hot potato, cut a deep slit lengthwise across the top, then make a shorter slit crosswise to form a cross. Push the ends toward the center to open the potato up and fluff the interior.

Place a pat of 4 tbsp mantequilla sin sal cortada en trozos inside each 4 large papas russet fregadas limpias y secas first and let it melt into the fluffy flesh. Season the interior lightly with 1 tsp sal kosher para la piel and 1 tsp sal kosher para la piel.