Ingredients:

  • 4 large Russet Potatoes (approx. 10–12 oz each)
  • 2 tbsp warm water
  • 1 tbsp fine sea salt
  • 2 tbsp extra virgin olive oil or melted ghee
  • 1/2 cup sour cream
  • 4 strips thick-cut bacon, rendered until crispy and crumbled
  • 1/4 cup chives, finely minced
  • 1 cup sharp cheddar cheese, freshly grated
  • 2 tbsp salted grass-fed butter
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C). Scrub the Russet potatoes thoroughly under cold water and pat them completely dry with a towel.
  2. In a small bowl, whisk 2 tbsp warm water with 1 tbsp fine sea salt until the salt is dissolved. Use a pastry brush to coat the entire surface of each potato with the brine.
  3. Place the potatoes on a wire cooling rack set over a rimmed baking sheet to allow for 360-degree airflow.
  4. Slide the baking sheet into the center of the oven and bake for 45–50 minutes until the skin appears matte and slightly wrinkled.
  5. Remove the potatoes from the oven and brush the skins liberally with extra virgin olive oil or melted ghee.
  6. Return the potatoes to the oven for an additional 5–10 minutes. Use an instant-read thermometer to ensure the internal temperature reaches between 205°F and 210°F.
  7. Remove from the oven, slice open immediately to release steam, and top each potato with butter, cheddar cheese, crispy bacon, sour cream, chives, and a sprinkle of flaky sea salt.