1-First Step: Preheat your oven to 400°F or 425°F. If you plan to cook bacon alongside your potatoes, position the oven racks in the upper and lower thirds of the oven before preheating. This preparation ensures everything has enough space to cook evenly.

2-Second Step: Scrub the potatoes thoroughly under running water to remove any dirt or debris. Dry them completely with a clean kitchen towel or paper towels. Using a fork, poke several holes (about 6-8) into each potato. These holes allow steam to escape during baking, preventing the potatoes from bursting in the oven.

3-Third Step: Drizzle the oil over the potatoes and use your hands to rub it all over each potato, ensuring complete coverage. Sprinkle about 1 teaspoon of the salt liberally over all potatoes, again making sure they get an even coating. The oil and salt combination is essential for achieving that desirable crispy skin.

4-Fourth Step: Place the potatoes directly on a baking sheet. You can line the sheet with parchment paper for easier cleanup if desired, but do not use foil as it traps steam and prevents the skin from getting crispy. Position the baking sheet on the lower oven rack and bake for 45 to 60 minutes, or about 1 hour depending on your oven temperature. The potatoes are done when they’re fork-tender and the skin is crisp and slightly puffed. Remember that larger potatoes will take longer to cook, while smaller ones need less time.

5-Fifth Step (Optional Bacon Step): While the potatoes are baking, arrange bacon slices in a single layer on a foil-lined baking sheet. Place this on the upper oven rack and bake for 15-20 minutes, until the bacon reaches perfect crispiness. Once cooked, remove the bacon from the oven, drain the slices on paper towels to remove excess grease, then crumble into pieces for topping the potatoes later.

6-Sixth Step: Once the potatoes are tender when pierced with a fork, carefully remove them from the oven (they will be extremely hot). Using a knife, make a lengthwise slit across the top of each potato. Gently squeeze the ends of each potato toward the center to open it up and fluff the interior.

7-Seventh Step (Optional Loading Step): Immediately after opening the potatoes, add 1 tablespoon of butter and a pinch of black pepper into each hot potato. Use a fork to lightly mash the butter and pepper into the fluffy interior, allowing it to melt and distribute evenly. Sprinkle the remaining 1/2 teaspoon of salt, divided among the potatoes, to finish seasoning the interior.

8-Final Step: Serve the potatoes plain or load them up with your desired toppings. Arrange shredded cheddar cheese, sour cream, crumbled bacon, and chopped chives on top or serve them in separate bowls for individual customization.