Loaded Baked Potato

Instructions

1. Prepare the potatoes
   Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Poke each potato 8-10 times with a fork to allow steam to escape during baking.
2. Season and bake
   Rub each potato with olive oil and sprinkle with kosher salt. Place the potatoes directly on the middle rack of the oven with a baking sheet on the lower rack to catch any drippings. Bake for 60-75 minutes until the skin is crispy and the inside is soft when pierced with a fork.
3. Prepare the toppings
   While the potatoes are baking, cook the bacon until crispy, then crumble it. Slice the green onions, shred the cheese if not pre-shredded, and have all other toppings ready.
4. Slice and fluff
   When the potatoes are done, remove them from the oven and let cool for 5 minutes. Cut a slit lengthwise along the top of each potato and gently squeeze the ends to open them up. Fluff the inside with a fork.
5. Add butter and seasoning
   Place 1 tablespoon of butter inside each potato and allow it to melt. Sprinkle with black pepper and a little more salt if desired.
6. Load with toppings
   Top each potato with a generous dollop of sour cream, followed by shredded cheddar cheese, crumbled bacon, and sliced green onions. Return to the oven for 5 minutes if you want the cheese to melt completely.
7. Garnish and serve
   Sprinkle fresh chives over the top of each potato. Serve immediately while hot and enjoy the creamy, savory goodness.