INGREDIENTS:
- 4 russet potatoes
- 1/4 cup unsalted butter, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 slices bacon, diced (optional)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sour cream (optional)
- 2 tablespoons chopped chives (optional)
INSTRUCTIONS:
- Preheat oven to 400 degrees F.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. (While slicing, lay chopsticks on each side of the potato as a "stopper.") Add butter slices between cuts...every three or so is perfect; generously season with salt and pepper, to taste.
- Transfer potatoes to a baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour. Top with cheese and bake until melted, an additional 5 minutes.
- While potatoes are baking, heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Serve potatoes immediately, topped with sour cream, bacon, and chives.
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