Start by preheating your oven to 425°F (218°C). Meanwhile, scrub the potatoes well under cool running water to remove any dirt. Pat them dry thoroughly with a towel—dry skin helps them crisp up in the oven. Next, use a fork to prick each potato a few times on all sides. This allows steam to escape during baking and prevents them from bursting.

Rub each potato lightly with olive oil and sprinkle generously with kosher salt. Place the potatoes directly on a baking sheet, or directly on the oven rack with a tray underneath to catch any drips. Bake for about 50 to 60 minutes, depending on the size of the potatoes. You’ll know they’re done when the skin is crisp and a fork inserts easily into the center with no resistance.

While the potatoes bake, prepare your toppings. Shred the cheese, chop the herbs, cook any meat or sauté vegetables you plan to use. Having everything ready by the time the potatoes are finished ensures they’re served hot and fresh.

Once baked, carefully slice each potato open lengthwise, being cautious of the steam. Gently fluff the inside with a fork, then add a pat of butter to melt into the soft center. From here, layer on your toppings: cheese, sour cream, meats, veggies, and any final seasonings you love.