Loaded Baked Potato

Preheat the oven to 425°F (220°C) with a rack in the center. Scrub the potatoes under cold water and pat them completely dry. Prick each potato several times with a fork so steam can escape.

Rub the potatoes all over with olive oil, then sprinkle with kosher salt and black pepper. Place them directly on the oven rack, spaced a few inches apart, with a sheet pan on the rack below to catch any drips.

Bake for 45 to 55 minutes, turning once halfway through, until the skins are crisp and a fork slides easily into the center. The internal temperature should reach about 210°F (99°C).

While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate, then crumble or chop into bite-size pieces.

Shred the cheddar if needed, slice the scallions, and set out the sour cream and butter so everything is ready when the potatoes come out.

Let the potatoes rest for 5 minutes, then split each one lengthwise with a knife. Push the ends toward the center to open it up, and fluff the interior with a fork. Add a pat of butter if using.

Pile on the cheddar, crumbled bacon, sour cream, and scallions. Return the loaded potatoes to the oven for 2 to 3 minutes if you want the cheese fully melted, then serve hot.