When was the last time you had a good old-fashioned baked potato, loaded with all your favorite toppings? May we suggest you revisit this masterpiece ASAP? The following recipe is really more of a guide. Once your potato is tender, fluffy, and steamy, the world is your oyster, so to speak–top it with a few (or ideally all) of our suggestions. The one thing we insist on, however, is a generous sprinkling of Onion Butter seasoning–it will make your spud sing.
For a perfectly fluffy interior, use russet potatoes. That’s because the variety is high in starch and has a low moisture content (bonus: they’re thick, hearty skin crisps up nicely too). Save dense, waxy Yukon gold for mashed potatoes.
Use a fork or paring knife to prick the potato in several spots, then place it directly on the oven rack and bake for 60-70 minutes, until the interior is cooked through and tender. Set aside to cook briefly.
While the potato bakes, slice a strip of thick-cut bacon into ½-inch cubes, and crisp them in a skillet over medium-low heat. Transfer to a paper towel lined place and set aside.
Use a knife to slice open the top of the potato, then use both hands to squeeze the ends of the potato to open up the slit. It should be nice and steamy. Top the potato with the butter, sour cream, cheese, bacon cubes, chives and a generous sprinkling of Onion Butter seasoning. Serve immediately.
This is amazing!