Classic Butter and Cheddar Baked Potato

Preheat your oven to 425°F (220°C). Scrub and thoroughly dry 2 large russet potatoes.

Pierce each potato 5 to 6 times all over with a fork. Rub the outsides evenly with 1 tsp olive oil and sprinkle with 1/2 tsp kosher salt to ensure a crispy skin.

Place the potatoes directly on the middle oven rack (or on a baking sheet if you prefer) and bake for 45 to 55 minutes, until the skins are crisp and a knife easily slides into the center.

Remove the potatoes from the oven and let cool for 2 to 3 minutes. Slice each potato down the center lengthwise, then squeeze the opposite ends together to open them up.

Fluff the starchy insides with a fork. Divide 2 tbsp butter and 1/2 cup shredded mild cheddar cheese evenly between the two hot potatoes, pressing lightly so the cheese melts.

Top each potato evenly with the 1/4 cup sour cream and serve immediately.