# Components:
→ Potatoes
01 - 6 large russet potatoes, scrubbed clean
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
→ Classic Toppings
04 - 1 cup shredded cheddar cheese
05 - 1 cup sour cream or plain Greek yogurt
06 - 4 green onions, thinly sliced
07 - 4 tablespoons unsalted butter
08 - 6 strips cooked and crumbled bacon (optional)
→ Affordable & Inexpensive Toppings
09 - 1 can (15 ounces) black beans, rinsed and drained
10 - 1 cup frozen corn, thawed
11 - 1 cup diced tomatoes
12 - 1 cup steamed broccoli florets
13 - 1/2 cup pickled jalapeños, sliced
14 - 1/2 cup salsa
15 - 1/2 cup chopped fresh parsley or cilantro
→ Optional Extras
16 - 1/2 cup crumbled feta or goat cheese
17 - 1/2 cup cooked chopped ham
18 - Hot sauce or sriracha, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - Pierce each potato several times with a fork, rub with olive oil, then sprinkle with kosher salt.
03 - Place potatoes on the prepared baking sheet and bake for 55 to 65 minutes, until the skins are crisp and a fork easily pierces through.
04 - While potatoes bake, cook and crumble bacon if using; chop vegetables and arrange all toppings in individual bowls.
05 - Remove potatoes from oven, let cool slightly, then slice lengthwise and fluff the interior with a fork.
06 - Arrange baked potatoes and toppings buffet-style to allow customization and serving.
