# What You Need:
→ Potatoes
01 - 6 large russet potatoes, scrubbed clean
02 - 2 tbsp olive oil
03 - 1 tsp 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 tbsp unsalted butter
08 - 6 strips cooked crumbled bacon (optional)
→ Affordable & Inexpensive Toppings
09 - 1 can (15 oz) black beans, rinsed and drained
10 - 1 cup frozen corn, thawed
11 - 1 cup diced tomatoes
12 - 1 cup steamed broccoli florets
13 - ½ cup pickled jalapeños, sliced
14 - ½ cup salsa
15 - ½ cup chopped fresh parsley or cilantro
→ Optional Extras
16 - ½ cup crumbled feta or goat cheese
17 - ½ cup cooked chopped ham
18 - Hot sauce or sriracha, to taste
# How-To:
01 - Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
02 - Prick each potato several times with a fork. Rub evenly with olive oil and sprinkle with kosher salt.
03 - Place potatoes directly on the baking sheet. Bake for 55 to 65 minutes until skins are crisp and potatoes can be easily pierced with a fork.
04 - While potatoes cook, prepare toppings: cook and crumble bacon if using, chop vegetables, and arrange all toppings in separate bowls.
05 - Remove potatoes from oven and allow to cool slightly. Slice open lengthwise and fluff the insides with a fork.
06 - Arrange potatoes and toppings buffet-style for self-customization and serve immediately.
