Ingredients:

  • 4 medium russet potatoes (about 175g each)
  • Olive oil, for drizzling
  • Sea salt, to taste
  • 200g (7 oz) Port Salut cheese, cubed
  • 100g (½ cup) sour cream
  • 50g (¼ cup) finely chopped chives
  • 50g (¼ cup) grated Parmesan cheese
  • Black pepper, to taste

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. Clean the potatoes thoroughly and pierce them with a fork. Rub with olive oil and sprinkle with sea salt.
  3. Place the potatoes directly on the oven rack or on a baking tray. Bake for 45-60 minutes, until tender (test by inserting a fork).
  4. While the potatoes bake, combine Port Salut cheese, sour cream, chives, and Parmesan in a mixing bowl. Mash together until creamy and well-blended. Season with black pepper.
  5. Once baked, remove potatoes from the oven and allow them to cool slightly.
  6. Carefully slice each potato open lengthwise and fluff the insides with a fork. Spoon the cheese filling generously into each potato.
  7. Return the stuffed potatoes to the oven for an additional 10-15 minutes, until the filling is heated through and slightly golden.
  8. Remove from the oven and let cool briefly before serving.