Loaded Baked Potato

Step 1

Set the oven to 400°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Scrub each potato under cold running water, rubbing the skin with your fingers to remove any dirt, then pat completely dry with a clean towel.

Step 3

Poke each potato 4–5 times all over with a fork, piercing 1/4 inch deep into the skin, so steam can escape while baking.

Step 4

Place both potatoes directly on the center oven rack with a baking sheet on the rack below to catch any drips, then close the oven door.

Step 5

Bake until a fork inserted into the thickest part slides through with no resistance, about 15 minutes; the skin should look slightly wrinkled.

Step 6

Remove the baking sheet from the oven using oven mitts, then place both potatoes on a clean cutting board and let them cool for 1 minute.

Step 7

Cut each potato in half lengthwise from end to end, splitting it into two long halves; the insides will be very hot and steamy.

Step 8

Scoop out the top 1/3 of the insides of each potato half, leaving a 1/4-inch-thick shell, and discard the scooped flesh or save for another use.

Step 9

Place all four potato halves skin-side down on a clean plate or cutting board, with the hollowed-out side facing up.

Step 10

Place 0.5 tablespoon of butter into the hollow of each potato half, dividing the 2 tablespoons evenly among the four halves.

Step 11

Sprinkle 3 tablespoons of shredded cheddar cheese evenly over each potato half, covering the inside surface.

Step 12

Divide the cooked bacon crumbles evenly among the four potato halves, scattering them over the cheese.

Step 13

Top each potato half with 2 tablespoons of sour cream, dolloping it into the center of the hollow.

Step 14

Sprinkle the fresh chives evenly over all four potato halves, dividing the 3 tablespoons among them.