A delightful twist on the classic baked potato, enhanced with aromatic herbs and a crispy, flavorful crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy crust.
Wash and dry the potatoes thoroughly.
Drying the potatoes well helps the oil and salt adhere better.
Rub each potato with olive oil, ensuring an even coating.
Use your hands to massage the oil into the potato skin for better coverage.
Roll the potatoes in the sea salt mixed with chopped rosemary and thyme.
Mix the salt and herbs in a shallow dish for easy coating.
Place the potatoes on a baking sheet and poke a few holes in each with a fork.
Poking holes allows steam to escape, preventing the potatoes from bursting.
Bake the potatoes in the preheated oven for 1 hour, or until tender when pierced with a fork.
Check the potatoes after 45 minutes to ensure they don't overcook.
Remove the potatoes from the oven and let them cool slightly.
Cooling slightly makes them easier to handle for serving.
Top each potato with shredded cheddar cheese, sour cream, crispy bacon, and fresh chives.
Layer the toppings for a visually appealing presentation.
Serve the potatoes warm and enjoy!
Serve with a side of your favorite salad or soup for a complete meal.
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