1 strip bacon – fried crisply and chopped – garnish
1 green onion – top only, sliced thinly – garnish
Sour cream – garnish
Instructions
Preheat the oven to 420 degrees
Begin with an Idaho Russet Potato and be picky. Choose only plump, well-formed spuds
Briefly scrub the potatoes without puncturing the skin, pat them dry and let them rest until the moisture has completely evaporated. Wet potato skins will not crisp properly
Skewer each potato lengthwise with a stainless rod. This promotes faster, even cooking and prevents potato explosions. Yes. It’s a thing.
Coat the potatoes in butter and then generously roll in margarita salt. Press it in.
Place them on a center rack of the oven and bake for 60 minutes
Remove from oven and carefully remove the hot skewers
Slice through the top, press the ends together using heat resistant mittens to plump them open
Use a fork to fluff the interior and fill with butter. Don’t skimp on the butter!
Garnish with bacon bits, green onion and sour cream