Ingredients:

  • 8 large Russet potatoes, scrubbed and dried
  • 1/4 cup warm water
  • 2 tbsp sea salt
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 cup full-fat sour cream
  • 8 oz sharp cheddar cheese, freshly grated
  • 6 slices thick-cut bacon, rendered until crispy and crumbled
  • 1 bunch fresh chives, finely minced
  • 1/2 cup unsalted butter, softened
  • 1 cup cherry tomatoes, halved and roasted
  • 1 large avocado, diced with lime juice
  • 1 cup steamed broccoli florets, chopped small
  • 1/2 cup salsa verde

Instructions:

  1. Preheat your oven to 425°F (218°C). Set a wire cooling rack inside a large rimmed baking sheet.
  2. Dissolve 2 tablespoons of sea salt in 1/4 cup of warm water. Use a pastry brush to coat the exterior of each scrubbed potato thoroughly with the salt brine.
  3. Place potatoes on the wire rack. Bake for 45 minutes until the skin feels taut and slightly leathery.
  4. Remove the baking sheet from the oven. Brush the potato skins lightly with neutral oil and return to the oven for an additional 10-15 minutes until the skin is golden and tiny bubbles appear to achieve a shattering crust.
  5. While potatoes bake, prepare the topping bar by placing sour cream, grated cheese, crumbled bacon, chives, butter, roasted tomatoes, avocado, broccoli, and salsa into individual serving bowls.
  6. Slice each potato lengthwise, fluff the interior starch with a fork, and serve immediately alongside the topping bar for customization.