Ingredients:

  • 4 large Russet potatoes (approx. 10 oz / 280g each), scrubbed and dried
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded (divided)
  • 1/2 tsp garlic powder
  • Salt and freshly cracked black pepper to taste
  • 6 strips thick-cut bacon, cooked and crumbled
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. The Foundation Bake: Prick the potatoes several times with a fork. Rub the skins thoroughly with olive oil and sea salt. Place them directly on the oven rack (with a sheet pan on the rack below to catch drips) at 400°F (200°C). Bake for 50–60 minutes until the skins feel crisp and the centers are easily pierced with a knife.
  2. The Delicate Scoop: Allow potatoes to cool for 5–10 minutes—just enough to handle. Slice each potato in half lengthwise. Using a spoon, scoop out the warm flesh into a mixing bowl, leaving a 1/4-inch (approx. 0.5cm) wall of potato attached to the skin.
  3. The Filling Emulsion: While the potato flesh is still hot, add the butter, sour cream, garlic powder, and half of the cheddar cheese. Mash until smooth and fluffy. Add milk one tablespoon at a time if the mixture feels too stiff. Fold in half of the crumbled bacon.
  4. The Second Bake (Finishing): Spoon or pipe the filling back into the potato shells, mounding it slightly above the rim. Top with the remaining cheese and bacon. Return to the oven for 15 minutes at 375°F (190°C) until the cheese is bubbling and the edges of the potato filling look golden and slightly toasted. Garnish with minced chives.