Loaded Baked Potato HotDog

Preheat oven to 400°F (200°C). Line the large rimmed aluminum baking sheet with a sheet of unbleached parchment paper. Scrub 4 medium russet potatoes under cool running water to remove all surface dirt, then pat fully dry with the corner of the cream linen towel. Use the silicone pastry brush to coat every potato skin with a thin, even layer of extra-virgin olive oil, then sprinkle ½ teaspoon of coarse kosher salt evenly over all sides.

Transfer the baking sheet of prepared potatoes to the preheated oven. Bake for 55 to 60 minutes, rotating the sheet halfway through cooking. Potatoes are done when skins are crisp and matte, and the 3.5-inch paring knife slides into the thickest part of the potato with zero resistance, no hard crunchy center remaining. Remove from oven and let cool 5 minutes until safe to handle.

While potatoes bake, place the 8-inch seasoned cast iron skillet on the stovetop over medium heat. Lay 6 strips of thick-cut bacon in a single layer in the cold skillet, then cook for 8 to 10 minutes, flipping halfway with the stainless steel tongs, until bacon is deep golden and fully crisp. Transfer cooked bacon to a paper-towel lined corner of the existing parchment-lined baking sheet to drain, then crumble into small bits once cool enough to handle. Reserve 1 teaspoon of bacon fat in the skillet for hot dogs if desired.

Heat an outdoor grill to medium-high heat (400°F/200°C), or use the same 8-inch cast iron skillet (wiped clean after cooking bacon) over medium-high heat. Use the tongs to place the 4 all-beef hot dogs on the grill grates or in the skillet. Cook for 7 to 8 minutes total, turning every 2 minutes, until hot dogs have dark, slightly charred marks on all sides and are heated through to an internal temperature of 165°F (74°C). Remove from heat and set aside on the parchment-lined baking sheet.

While hot dogs rest, use the 4-sided stainless steel box grater to shred the sharp cheddar cheese into the medium stainless steel mixing bowl, creating 1 cup of loosely packed shredded cheese. Finely chop the fresh chives into ¼-inch pieces with the paring knife, setting aside 2 tablespoons for garnish.

Hold each warm baked potato with the linen towel to protect your hands, then use the paring knife to make a deep lengthwise slit down the top of each potato, cutting ¾ of the way through (do not cut all the way to the bottom). Gently squeeze the ends of each potato inward to fluff up the soft white interior, creating a wide pocket to hold the hot dog. Brush the inside of each potato pocket with melted unsalted butter, sprinkling with a pinch of remaining salt and black pepper.

Nestle one grilled hot dog into the split, buttered pocket of each baked potato. Top each hot dog evenly with shredded cheddar cheese, letting the residual heat from the potato and hot dog melt the cheese slightly. Sprinkle crumbled bacon over the cheese, then add a 1-tablespoon dollop of sour cream down the center of each dog.

Sprinkle the finely chopped fresh chives evenly over the top of each loaded potato hot dog, add a light crack of fresh black pepper, then transfer each serving to a rectangular matte white ceramic dinner plate. Serve immediately, with extra sour cream and bacon bits on the side if desired.