Ingredients:

  • 4 large russet potatoes (about 2 lbs or 900g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • 4 cloves garlic, minced
  • 1 cup shredded cheddar cheese (about 100g)
  • ½ cup sour cream (120g)
  • ¼ cup green onions, chopped (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 teaspoon black pepper (5g)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Scrub the russet potatoes thoroughly, pat them dry, and poke several holes in each potato with a fork.
  3. Rub each potato with olive oil and sprinkle them evenly with kosher salt.
  4. Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
  5. Bake for 45-60 minutes until the skins are crispy and a fork slides easily through the centers.
  6. While the potatoes are baking, combine minced garlic, shredded cheddar cheese, sour cream, green onions, parsley, and black pepper in a mixing bowl.
  7. Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes.
  8. Cut a slit in the top of each potato and give a gentle squeeze to open them up.
  9. Spoon the cheesy garlic mixture into each potato, packing it generously.
  10. Return the stuffed potatoes to the oven for an additional 10 minutes until the cheese is melted and bubbly.
  11. Remove from the oven, let cool slightly, and garnish with extra parsley or green onions if desired. Serve warm.