📝 About This Recipe
This isn't just a side dish; it's a masterclass in comfort food textures, featuring a shattering, salt-crusted skin and a cloud-like interior. By using a specific brining technique and whipping the potato flesh with high-quality fats, we transform the humble Russet into a gourmet vessel for smoky bacon, sharp cheddar, and cool cream. It is the quintessential American classic, perfected for the home kitchen with professional techniques.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean, approximately 12-14oz each)
- 1/2 cup Warm Water (for the salt brine)
- 2 tablespoons Kosher Salt (divided; half for brine, half for seasoning)
- 1 tablespoon Vegetable Oil (high smoke point oil)
The Creamy Core
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 2-3 tablespoons Heavy Cream (warmed slightly)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Loaded Toppings
- 6 slices Thick-Cut Bacon (cooked until crispy and crumbled)
- 1.5 cups Sharp Cheddar Cheese (freshly grated for better melting)
- 3/4 cup Full-Fat Sour Cream (chilled)
- 1/4 cup Fresh Chives (finely minced)
- 2 pieces Green Onions (thinly sliced on a bias)
- 1/4 cup Pickled Jalapeños (optional, for a spicy kick)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Place a wire cooling rack inside a large rimmed baking sheet; this allows hot air to circulate entirely around the potato for an even, crispy skin.
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2
Dissolve 1 tablespoon of kosher salt into 1/2 cup of warm water. Dip each scrubbed potato into the brine, ensuring the skin is fully coated. This creates a thin, savory crust as the water evaporates.
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3
Place the potatoes on the wire rack and bake for 45 to 55 minutes. Use a paring knife or thermometer to check for tenderness; the internal temperature should reach 205°F (96°C).
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4
While potatoes bake, cook the bacon in a cold skillet over medium heat until the fat has rendered and the meat is deeply browned and crispy. Drain on paper towels and crumble into small bits.
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5
Remove the potatoes from the oven and quickly brush the skins with vegetable oil. Return them to the oven for an additional 5-10 minutes. This step makes the skin shatteringly crisp.
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6
Remove from the oven. Using a clean kitchen towel to protect your hands, immediately use a fork to poke a line of holes across the top of each potato, then squeeze the ends toward the center to 'pop' the potato open.
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7
Use a fork to gently fluff the interior white flesh, being careful not to puncture the bottom skin. This releases steam and prevents the potato from becoming gummy.
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8
Place 1 tablespoon of softened butter and a splash of heavy cream into the center of each potato. Season the interior with the remaining salt and cracked pepper, and mash slightly to incorporate.
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9
Generously stuff each potato with 1/4 cup of the grated cheddar cheese. Return to the oven for 2-3 minutes, or until the cheese is bubbling and molten.
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10
Top the melted cheese with a mountain of crumbled bacon and return to the oven for 1 final minute to warm the bacon through.
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11
Finish with a massive dollop of cold sour cream, a sprinkle of fresh chives, and the sliced green onions.
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12
Serve immediately while the contrast between the hot potato and cold sour cream is at its peak.
💡 Chef's Tips
Always use Russet potatoes; their high starch content is essential for that fluffy, floury texture. Never wrap your potatoes in aluminum foil, as this steams the skin and results in a soggy, wet exterior. Using a thermometer to hit 205°F ensures the starch granules have fully burst, providing the ultimate 'cloud' texture. Grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. If you want extra decadence, substitute the vegetable oil with leftover bacon grease for the final skin-crisping step.
🍽️ Serving Suggestions
Serve alongside a thick-cut Ribeye steak for the ultimate steakhouse experience. Pair with a crisp, cold Wedge Salad topped with blue cheese dressing to cut through the richness. A bold Cabernet Sauvignon or a hoppy IPA provides a great structural balance to the fat and salt. For a lighter lunch, serve as the main event with a side of steamed broccoli florets. Add a spoonful of beef chili on top for a 'Texas-Style' variation.