Scrub 4 large russet potatoes and dry completely. Russet is the only potato for baking — the thick skin crisps up beautifully.
Pierce each potato 10 times with a fork.
Rub each with olive oil and sprinkle generously with salt, pressing it in.
Place directly on the oven rack and bake 50–60 minutes. Don't wrap in foil — that steams the potato and softens the skin.
Test doneness by squeezing gently (with a mitt) — they should give easily, and a knife should slide in with zero resistance.
Meanwhile, cook bacon until crispy and crumble it. Shred cheddar.
Split potatoes open and push ends together. Top with butter, cheddar, crumbled bacon, and Greek yogurt (in place of sour cream — same tang, more protein).