Loaded Baked Potato

Choose 2 russet potatoes of similar size so they finish at the same time. Scrub the skins thoroughly, dry them completely, and pierce all sides with a fork to let heat and steam move through the potatoes. Rub the outside with a thin coating made from 1 tablespoon softened butter and 3/4 teaspoon salt, then place them in the oven before the salted skins can become damp. Bake on the center rack of a preheated 200 C oven for 45 to 50 minutes. While they cook, brown 80 g bacon slowly over medium heat so its fat renders. Remove it when the pieces are firm and deeply colored, drain well, cool briefly, and chop or crumble it. Check the potatoes with a skewer; it should reach the center without resistance, while the skin should feel dry, thin, and crisp. Hold each hot potato with a towel or oven glove, cut it lengthwise, and press the ends gently to open it. Fluff only the interior with a fork so it becomes airy without tearing the shell. Put 90 g cheddar directly on the hot flesh first and allow the residual heat to soften it. Finish with the bacon, 4 tablespoons sour cream, 2 tablespoons chives, and 1/2 teaspoon black pepper. Serve immediately while the filling is hot and the baked skin still provides a crisp contrast.