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Baked potato with bacon and chives Recipe

American · Side dish · 70 min total

A classic comfort food: fluffy baked potatoes topped with crispy bacon, creamy sour cream, and fresh chives. This recipe delivers perfectly cooked potatoes with a crispy skin and a tender interior.

Ingredients

• 4 large russet potatoes (about 8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 6 slices bacon
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives
• 1/2 cup shredded cheddar cheese (optional)
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Scrub potatoes clean and pat dry. Pierce each potato several times with a fork.
2. Rub potatoes with olive oil and sprinkle with kosher salt. Place directly on oven rack and bake for 50-60 minutes, until tender when pierced with a fork.
3. While potatoes bake, cook bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble into small pieces.
4. When potatoes are done, let them cool slightly. Cut a slit lengthwise across the top of each potato and gently squeeze ends to open.
5. Fluff the insides with a fork. Top each potato with sour cream, crumbled bacon, chives, and cheddar cheese if using. Season with black pepper and serve immediately.

Tips

• For extra crispy skin, bake potatoes directly on the oven rack, not on a baking sheet.
• Leftover baked potatoes can be stored in the fridge for up to 3 days; reheat in the oven or microwave.
• Add other toppings like steamed broccoli or chili for a loaded baked potato.

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