Loaded Baked Potatoes

Instructions

1. Prepare the potatoes
   Preheat oven to 400°F (200°C). Scrub the potatoes thoroughly under cold water, then pat dry with paper towels. Use a fork to poke several holes in each potato to allow steam to escape during baking.
2. Season and bake
   Rub each potato with olive oil and sprinkle with kosher salt. Place directly on the middle oven rack or on a baking sheet. Bake for 60-70 minutes, or until the skin is crispy and the inside feels soft when pierced with a fork.
3. Cook the bacon
   While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then crumble when cool enough to handle.
4. Prepare the potatoes for filling
   When the potatoes are done, remove from the oven but leave the oven on. Let potatoes cool for 5 minutes until you can handle them. Cut a slit lengthwise across the top of each potato and gently squeeze the ends to open them up.
5. Add initial toppings
   Place 1 tablespoon of butter inside each potato. Use a fork to slightly mash the inside of the potato and mix with the melting butter. Season with black pepper and garlic powder if using.
6. Add the remaining toppings
   Divide the shredded cheese among the potatoes, then return them to the oven for 3-5 minutes until the cheese melts. Remove from oven and top each potato with a dollop of sour cream, crumbled bacon, and sliced green onions.
7. Garnish and serve
   Sprinkle the loaded potatoes with fresh chives. Serve immediately while still hot, offering any additional sour cream or cheese on the side if desired.