Ingredients:

  • 4 medium russet potatoes (about 8-10 oz each, or 225-280g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sea salt (5g)
  • 1 cup sharp cheddar cheese, shredded (100g)
  • ½ cup sour cream (120ml)
  • 2 tablespoons unsalted butter, softened (30g)
  • 2 green onions, finely chopped
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon garlic powder (2g)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Scrub the potatoes under cold water and pat them dry. Pierce each potato several times with a fork. Rub with olive oil and sprinkle with sea salt.
  3. Place potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, until tender when pierced with a fork.
  4. In a mixing bowl, combine cheddar cheese, sour cream, butter, green onions, black pepper, and garlic powder. Mix until smooth and well incorporated.
  5. Remove baked potatoes from the oven and allow to cool slightly. Cut a slit down the center of each potato and gently fluff the insides with a fork. Spoon the cheese filling into the opened potatoes.
  6. Return the stuffed potatoes to the oven for an additional 5-10 minutes until cheese is melted and bubbly.
  7. Remove from the oven, garnish with additional green onions if desired, and serve hot.