Ingredients:

  • 900 g russet potatoes (about 4 large)
  • 30 ml olive oil
  • 1 tsp kosher salt, divided
  • 55 g unsalted butter, softened
  • 120 g sour cream
  • 120 ml whole milk, warmed
  • 57 g sharp cheddar, shredded, for the filling
  • 1.5 g garlic powder
  • 1 g freshly ground black pepper
  • 30 g green onions (3), thinly sliced
  • 57 g sharp cheddar, shredded, for the topping

Instructions:

  1. Heat the oven to 400°F (200°C) with a rack in the center.
  2. Scrub the potatoes and dry them thoroughly. Prick each one 6 to 8 times with a fork.
  3. Rub the potatoes with the olive oil and sprinkle them with ½ tsp of the salt.
  4. Place the potatoes directly on the oven rack or a baking sheet. Bake for 55 to 65 minutes, until the skins are crisp and a paring knife slides into the center with no resistance.
  5. Let the potatoes cool for 10 minutes, until they are safe to handle.
  6. Warm the milk.
  7. Halve each potato lengthwise. Scoop out the flesh, leaving a layer about ¼ inch (6 mm) thick in each skin so it keeps its shape.
  8. Mash the flesh with the butter until the butter melts into it.
  9. Add the warm milk, sour cream, garlic powder, pepper, and the remaining ½ tsp salt. Mash until fluffy and smooth. Stop as soon as the mixture is smooth.
  10. Stir in the green onions and 57 g (½ cup) of the cheddar for the filling.
  11. Mound the filling into the potato shells, rounding the tops.
  12. Sprinkle the remaining 57 g (½ cup) cheddar over each half.
  13. Bake for 15 to 20 minutes, until the edges of the skins look crisp and golden and the cheese is melted and bubbling in spots.