Ingredients:

  • 4 large Russet Potatoes (or Maris Piper/King Edward), scrubbed clean
  • 2 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 4 Tbsp (1/2 stick) Unsalted Butter, softened
  • 1/4 cup Full-Fat Sour Cream, room temperature
  • 2 Tbsp Whole Milk or Half-and-Half, warmed slightly
  • 1 cup Sharp Cheddar Cheese, grated (divided: 3/4 cup for filling, 1/4 cup for topping)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Freshly Ground Black Pepper
  • Fine Sea Salt, to taste (start with 1/2 tsp)
  • 3 Tbsp Fresh Chives, finely chopped
  • 1/4 cup Bacon Bits or Crispy Prosciutto (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Scrub potatoes clean. Using a fork, pierce each potato 5-6 times deeply to allow steam to escape.
  3. Rub the potatoes generously with olive oil and coarse sea salt. Place them directly on the prepared baking sheet.
  4. First Bake: Bake for 60–75 minutes, or until the skin is crisp and the interior is easily pierced. Remove from the oven and allow to cool just long enough to handle (about 10 minutes).
  5. Halve and Scoop: Carefully slice each potato in half lengthwise. Using a spoon, gently scoop the hot flesh into a large mixing bowl, leaving a sturdy 1/4-inch (6 mm) thick shell intact.
  6. Combine Fats: Immediately add the softened butter, sour cream, and warmed milk to the hot potato flesh.
  7. Whip the Filling: Mash the mixture initially to break up chunks. Switch to a hand mixer or wooden spoon and whip until light and fluffy. Crucially, do not over-mix, or the potatoes will become gluey.
  8. Season and Fold: Stir in 3/4 cup of the grated cheddar, garlic powder, salt, and pepper. Taste the mixture and adjust seasoning as needed.
  9. Fill the Shells: Spoon or pipe the filling back into the potato shells. Ensure the filling is heaped slightly above the shell rim.
  10. Top with Cheese: Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of the filled potatoes.
  11. Second Bake: Return the filled potatoes to the 400°F (200°C) oven and bake for 15–20 minutes, or until the cheese is melted, lightly golden brown, and the filling is piping hot throughout.
  12. Garnish and Serve: Remove from the oven, top with fresh chives (and bacon, if using). Serve immediately.