Ingredients:

  • 4 large russet potatoes (about 8 ounces/227 grams each)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon sea salt (5 g)
  • 1 cup sour cream (240 g)
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup cooked bacon bits (75 g)
  • 1 bunch green onions, chopped (approximately 4-5 stalks)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash the russet potatoes under cold water to remove dirt. Pat them dry with a clean cloth. Prick each potato with a fork several times.
  3. Brush with olive oil and sprinkle sea salt evenly on each potato.
  4. Place potatoes on a baking tray and bake in the preheated oven for 45-60 minutes. Turn the potatoes halfway to achieve an even cook.
  5. Test if they are done by inserting a fork—there should be no resistance when piercing.
  6. Allow to cool for a few minutes, then slice open and fluff the insides with a fork before adding desired toppings.