Ingredients:

  • 8 medium-sized Russet potatoes
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cloves garlic, minced (Variation 1)
  • 2 tablespoons fresh parsley, chopped (Variation 1)
  • 1 tablespoon fresh thyme leaves (Variation 1)
  • 1/4 teaspoon red pepper flakes (optional) (Variation 1)
  • 4 slices cooked bacon, crumbled (Variation 2)
  • 1 cup shredded cheddar cheese (Variation 2)
  • 2 tablespoons chopped chives (Variation 2)
  • 4 oz Spanish chorizo, crumbled (Variation 3)
  • 1/2 cup shredded Manchego cheese (Variation 3)
  • 1/4 teaspoon smoked paprika (Variation 3)
  • 1/4 cup prepared pesto (Variation 4)
  • 1/4 cup grated Parmesan cheese (Variation 4)
  • Zest of 1 lemon (Variation 5)
  • 2 tablespoons fresh rosemary, chopped (Variation 5)
  • 1 tablespoon fresh oregano, chopped (Variation 5)
  • 1 medium yellow onion, thinly sliced and caramelized (Variation 6)
  • 1/2 cup shredded Gruyere cheese (Variation 6)
  • 1/4 cup oil-packed sun-dried tomatoes, chopped (Variation 7)
  • 1/4 cup crumbled feta cheese (Variation 7)
  • 1 tablespoon chopped fresh basil (Variation 7)
  • 2 tablespoons Everything Bagel Seasoning (Variation 8)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Place each potato between two chopsticks or wooden spoons.
  3. Make thin, evenly spaced cuts across each potato, almost to the bottom.
  4. Brush potatoes with melted butter and olive oil, ensuring it gets into the cuts. Season generously with salt and pepper.
  5. Bake potatoes for 30 minutes, or until slightly softened.
  6. While potatoes bake, prepare the desired topping variations in separate bowls.
  7. Remove potatoes from the oven. Stuff the cuts with the chosen topping for each potato variation.
  8. Return potatoes to the oven and bake for another 15-30 minutes, or until golden brown and the potatoes are tender inside.
  9. Let the potatoes rest for a few minutes before serving. Garnish with fresh herbs if desired.