Ingredients:

  • 2 large russet potatoes (approximately 340-450g / 12-16 oz each)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sea salt (5ml)
  • ½ teaspoon black pepper (2.5ml)
  • 100g / 3.5 oz bacon, chopped
  • 100g / 3.5 oz mature cheddar cheese, grated
  • 4 tablespoons sour cream (60ml)
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons butter (30g), optional for fluffing the potato inside
  • Pinch of smoked paprika (optional)

Instructions:

  1. Preheat oven to 200°C / 400°F (180°C fan/Gas Mark 6). Scrub potatoes clean. Pierce each potato several times with a fork.
  2. Rub potatoes with olive oil, salt, and pepper. Ensure even coverage.
  3. Place potatoes directly on the baking sheet and bake for 1 hour to 1 hour 15 minutes, or until easily pierced with a fork and the skin is crispy.
  4. While potatoes are baking, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
  5. Once potatoes are cooked, carefully remove from oven. Cut a deep slit lengthwise in each potato. Fluff the potato interior with a fork, adding butter if desired.
  6. Top each potato with grated cheddar, crispy bacon, sour cream, and chives. Sprinkle with smoked paprika, if using.
  7. If desired, return the loaded potatoes to the oven for 2-3 minutes to melt the cheese.
  8. Serve hot and enjoy!