You can go classic with butter, sour cream, and chives. Or go wild with chili, cheese, and jalapeños. The Russet is your canvas, and you are the artist.
Just don’t drown it. A baked potato is a delicate ecosystem. Too much topping, and you’re eating soup with a potato spoon. Balance is key.
My personal favorite? A pat of salted butter, a dollop of full-fat sour cream, a sprinkle of shredded cheddar, and a pinch of black pepper. Perfection in one bite.
