Ingredients:

  • 4 large Russet potatoes (approx. 280–340g each), scrubbed and dried
  • 2 tbsp Sea salt
  • 2 tbsp Grape seed oil
  • 1 tbsp Melted unsalted butter
  • 0.5 cup High-fat sour cream
  • 4 strips Thick-cut bacon, crisped and crumbled
  • 2 tbsp Fresh chives, finely snipped
  • 1 tsp Freshly cracked black pepper

Instructions:

  1. Preheat your oven to 200°C and set a wire rack inside a large baking sheet.
  2. Scrub the 4 large Russet potatoes under cold water until the skin feels gritty and clean. Note: Don't use soap, just a clean vegetable brush.
  3. Pat the potatoes completely dry with a lint free towel. Note: Excess water will steam the potato instead of crisping it.
  4. Prick each potato 6–8 times with a fork until you feel the tines hit the center.
  5. Rub the damp skins with the 2 tbsp sea salt until they are evenly coated in white grains.
  6. Place potatoes on the wire rack and bake for 45 minutes until the skin looks slightly darkened.
  7. Remove the tray and brush each potato with the 2 tbsp grape seed oil. Note: This is where the magic happens for the texture.
  8. Return to the oven for 10-15 minutes until the skin is crisp and sizzling.
  9. Remove and immediately slice a line down the center until steam billows out of the opening.
  10. Fluff the interior with a fork, then stir in 1 tbsp melted unsalted butter and 1 tsp black pepper.