Preheat your oven to 400°F. Scrub all 4 potatoes under running water to remove any dirt, then pat them completely dry with a kitchen towel. Don't skip the drying step — it helps them crisp up on the outside. Poke each potato all over with a fork about 8 times so steam can escape while baking.

Rub each potato with olive oil until they're lightly coated all around. Sprinkle the salt and black pepper evenly on all sides. Place them directly on the oven rack with a baking sheet on the shelf below to catch any drips. Bake for exactly 60 minutes until a knife slides through the center with no resistance.

While the potatoes bake, cook your turkey bacon strips in a skillet over medium heat until crispy, about 8 minutes. I like mine pretty dark because it gets softer once you mix it with everything else. Let it cool on a paper towel, then chop it into bite-sized pieces when you're ready to assemble.

Shred your chicken if you haven't already (rotisserie chicken works great here, honestly). Dice your green onions, keeping the white and green parts separate. Slice your black olives and get your sour cream, guacamole, and salsa ready in small bowls. Organization makes assembly way faster.

Once the potatoes are done, carefully remove them from the oven — they'll be hot! Let them cool for 2-3 minutes so you can handle them. Cut each potato in half lengthwise and gently fluff the insides with a fork to create space for toppings.

Now comes the fun part with your loaded baked potatoes recipe. Top each potato half with cheddar cheese first so it melts into the warm potato. Add turkey bacon, shredded chicken, and corn kernels next, then a dollop of sour cream and guacamole.

Finish with fresh cilantro, sliced black olives, salsa, and the white parts of your green onions. Serve immediately while everything's still warm and the cheese is melted. The combination of hot and cool toppings is chef's kiss.