Ingredients:

  • 6 large russet potatoes (about 8-10 ounces each), scrubbed (Approximately 1.7-2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 16 ounces sour cream (full-fat recommended) (450 g)
  • 8 ounces cream cheese, softened (225 g)
  • 4 ounces sharp cheddar cheese, shredded (115 g)
  • 4 ounces Monterey Jack cheese, shredded (115 g)
  • 4 tablespoons unsalted butter, melted (60 ml)
  • 2 green onions, thinly sliced (Approximate 28 g)
  • 1 teaspoon garlic powder (5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Optional: Bacon bits, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean. Prick each potato several times with a fork. Rub potatoes with olive oil, salt, and pepper.
  2. Wrap each potato individually in aluminum foil and bake for 1 hour, or until easily pierced with a fork.
  3. Let potatoes cool slightly until you can handle them. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about ¼ inch border of potato in the skin to maintain shape. Place scooped potato flesh in a large mixing bowl.
  4. In the bowl with the potato flesh, add sour cream, cream cheese, cheddar cheese, Monterey Jack cheese, melted butter, green onions, garlic powder, onion powder, salt, and pepper.
  5. Mash the potato mixture with a potato masher (or fork) until well combined and smooth.
  6. Spoon the potato mixture back into the potato skins, mounding it slightly.
  7. Arrange filled potato skins in a 9x13 inch baking dish. Bake for 15-20 minutes, or until golden brown and bubbly.
  8. Garnish with bacon bits (if desired) and serve hot.