Preheat your oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.

Scrub the 4 large russet potatoes scrubbed clean and dried thoroughly under cold water and pat completely dry with paper towels — dry skin is the key to a crispy crust.

Pierce each 4 large russet potatoes scrubbed clean and dried 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 russet potatoes scrubbed clean and dried all over with 2 tbsp olive oil, then sprinkle generously with 1 tsp kosher salt for the skin 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 shredded sharp cheddar cheese freshly shredded if possible, slice the 3 tbsp fresh chives thinly sliced, and set out the 1 cup sour cream full-fat recommended and 4 tbsp unsalted butter cut into pats pats so everything is ready to go when the 4 large russet potatoes scrubbed clean and dried come out.

Remove the 4 large russet potatoes scrubbed clean and dried 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 unsalted butter cut into pats inside each 4 large russet potatoes scrubbed clean and dried first and let it melt into the fluffy flesh. Season the interior lightly with 1 tsp kosher salt for the skin and 1 pinch black pepper freshly cracked.