Ingredients:

  • 4 large (approx. 8 oz / 225g each) Russet potatoes
  • 2 tbsp (30g) olive oil
  • 1 tsp (6g) kosher salt
  • 4 tbsp (56g) unsalted butter, softened
  • ½ cup (120ml) sour cream
  • 1 ½ cups (170g) sharp Cheddar cheese, shredded
  • ½ tsp (3g) garlic powder
  • 4 slices (60g) thick-cut bacon, cooked and crumbled

Instructions:

  1. Scrub the potatoes clean and pat them completely dry.
  2. Prick each potato 5-6 times with a fork to let steam escape.
  3. Rub the skins with olive oil and coat generously with salt to ensure the skin is seasoned and crisp.
  4. Place potatoes directly on a foil-lined baking sheet and bake at 400°F (200°C) for 45–60 minutes until the skin is mahogany-colored and the sides give easily when squeezed.
  5. Slice a slit down the center of each potato and scoop out the center into a bowl, leaving a ¼ inch (6mm) wall of skin for stability.
  6. Mash the potato flesh with butter, sour cream, garlic powder, and half of the cheddar cheese until velvety.
  7. Spoon the mixture back into the potato skins.
  8. Top with the remaining cheddar cheese and crumbled bacon.
  9. Broil on high for 2–3 minutes until the cheese is bubbling and browned.