Ingredients:

  • 4 large Russet potatoes (approx. 250g each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 4 oz full-fat cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded and divided
  • 1/2 tsp garlic powder
  • 0.5 tsp black pepper
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 3 tbsp fresh chives, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil and kosher salt, and place directly on the oven rack. Bake for 50–60 minutes until the skin is crisp and the center is tender.
  2. Allow potatoes to cool slightly, then slice in half lengthwise. Scoop out the flesh into a mixing bowl, leaving a 1/4-inch shell to maintain structural integrity.
  3. Mash the potato flesh with softened butter and cream cheese until smooth. Fold in the sour cream, milk, half of the shredded cheddar, garlic powder, and pepper until the mixture is glossy.
  4. Spoon or pipe the filling back into the potato shells. Top with the remaining cheddar cheese and crumbled bacon.
  5. Return the potatoes to the oven at 375°F (190°C) for 15–20 minutes until the cheese is bubbling and the edges are golden brown. Garnish with sliced chives before serving.