Ultimate Loaded Baked Potato

1Preheat your oven to 425°F (220°C).

2Wash the russet potatoes (4 large) thoroughly under cold water and pat them dry with a towel.

3Prick each potato several times with a fork to allow steam to escape during baking.

4Rub the potatoes with a little oil and sprinkle with salt for extra flavor.

5Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the skins are crispy and a fork easily pierces the flesh.

6While the potatoes are baking, prepare the toppings: in a bowl, mix the sour cream (1 cup), shredded cheddar cheese (1 cup), crumbled bacon, and chopped green onions (¼ cup) together. Set aside.

7Once the potatoes are done, remove them from the oven and let them cool for a few minutes.

8Carefully slice each potato lengthwise, creating a pocket in the middle. Use a fork to fluff the insides of the potatoes.

9Add a tablespoon of butter (¼ cup) to each potato, then season with salt and pepper to taste.

10Spoon the sour cream (1 cup) mixture generously into each potato, allowing it to overflow slightly.

11Serve immediately, garnished with additional green onions if desired.