- 3 russet potatoe
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 tablespoon butter
- 2 oz cheddar cheese
- 1 tablespoon bacon, diced
- 3 egg
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon chives, chopped
Preheat the oven to 350°F/180°C.
Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces. Place them on the baking sheet lined with parchment paper and rub them all over with olive oil. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake.
Bake for 45-60 minutes until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. Use oven mitts to remove the hot baking sheet from the oven. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out half of the insides (for mashed potatoes, etc.).
Fluffing up their insides of each scooped out patato, spread butter on the inside. Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
Bake 25 minutes, until the egg white has cooked through. Serve warm with chives. Enjoy!
- Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.
- Don’t skimp on the salt. Are you someone who likes to eat potato skins? If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. Plus, with a bit of the salty skin in each bite, you won’t need to worry about seasoning the potato flesh as you eat.
- Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.