📝 About This Recipe
This isn't just a potato; it's a gluten-free masterpiece featuring a shatteringly crisp, salt-crusted skin and a fluffy, cloud-like interior. By using the traditional English method of high-heat roasting combined with classic American steakhouse toppings, we elevate the humble spud into a luxurious main event. Each bite offers a decadent contrast between smoky bacon, sharp cheddar, and cool, velvety sour cream.
🥗 Ingredients
The Potatoes
- 4 pieces Large Russet Potatoes (scrubbed and dried thoroughly)
- 2 tablespoons Extra Virgin Olive Oil (for coating the skins)
- 1 tablespoon Flaky Sea Salt (such as Maldon)
The Protein and Dairy
- 6 slices Thick-Cut Bacon (gluten-free certified)
- 1.5 cups Sharp Cheddar Cheese (freshly grated for better melting)
- 4 tablespoons Unsalted Butter (cubed, at room temperature)
- 1/2 cup Full-Fat Sour Cream (chilled)
The Aromatics and Seasoning
- 1/4 cup Fresh Chives (finely minced)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1/2 teaspoon Smoked Paprika (for a subtle earthy finish)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (to season the interior)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a wire rack over a rimmed baking sheet; this allows hot air to circulate under the potatoes for maximum crispness.
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2
Prick each cleaned and dried potato 5-6 times with a fork to allow steam to escape during the baking process.
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3
Rub the exterior of each potato generously with olive oil, then roll them in the flaky sea salt until the skins are well-coated.
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4
Place the potatoes on the wire rack and bake for 60 to 75 minutes. They are done when a knife slides into the center with zero resistance and the skin feels brittle.
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5
While the potatoes bake, place the bacon slices in a cold skillet over medium heat. Fry until crisp, turning occasionally, about 8-10 minutes.
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6
Drain the bacon on paper towels and chop into small, bite-sized crumbles once cooled.
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7
Once the potatoes are ready, remove them from the oven. Immediately use a sharp knife to score a long slit down the center of each potato.
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8
Using a clean kitchen towel to protect your hands, squeeze the ends of the potato toward the center to 'pop' the potato open, revealing the fluffy interior.
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9
Use a fork to gently fluff the internal potato flesh, mixing in a pinch of salt, garlic powder, and cracked pepper while it's still steaming.
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10
Place one tablespoon of room-temperature butter into the center of each potato, allowing it to melt into the crevices.
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11
Generously stuff each potato with the shredded cheddar cheese. If you like it extra melty, pop the potatoes back into the oven for 2 minutes.
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12
Top each potato with a large dollop of sour cream, followed by a shower of bacon crumbles.
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13
Garnish with the minced chives, sliced green onions, and a tiny dusting of smoked paprika for color and depth.
💡 Chef's Tips
Always use Russet (Burbank) potatoes as their high starch content yields the fluffiest interior. Never wrap your potatoes in foil; this steams the skin and makes it soggy rather than crisp. Ensure your potatoes are completely dry after washing before applying oil to prevent the skin from becoming rubbery. Grating your own cheese from a block is essential as pre-shredded cheese is coated in potato starch which prevents a smooth melt. For an extra layer of flavor, brush the skins with a little bacon fat instead of olive oil halfway through cooking.
🍽️ Serving Suggestions
Pair with a crisp, cold Wedge Salad with blue cheese dressing for a classic steakhouse vibe. Serve alongside a grilled Ribeye steak or BBQ brisket for a hearty gluten-free feast. Enjoy with a glass of buttery Chardonnay or a refreshing iced tea with lemon. A side of steamed broccoli florets is perfect for mixing into the cheese and potato for added texture.