Ingredients:

  • 4 large Baking Potatoes (Russet or King Edward)
  • 1 Tbsp Olive Oil or Neutral Cooking Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, cubed and softened (56 g)
  • 2 oz Cream Cheese (full fat), softened (55 g)
  • 1/4 cup Whole Milk or Double Cream, warm (60 ml)
  • 1 cup Sharp Mature Cheddar Cheese, grated (divided)
  • 2 Tbsp Chives, finely chopped (15 g)
  • 1/2 tsp Garlic Powder (optional)
  • Salt (Kosher or Fine Sea Salt), to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and dry thoroughly.
  2. Prick each potato several times deeply with a fork or skewer. Rub the skin lightly with olive oil and then sprinkle generously with coarse salt. This ensures a crispy, flavourful skin.
  3. Place potatoes directly on the oven rack (or on a baking sheet). Bake for 55–70 minutes, or until the skin is crisp and the inside yields easily to pressure.
  4. Remove from oven and let cool on a wire rack for 15–20 minutes. They must be cool enough to handle, but still hot inside.
  5. Using a sharp paring knife, slice the potato lengthwise about 1/4 inch from the top, creating an oval 'lid.' Carefully scoop the hot potato flesh into a large mixing bowl, taking care to leave a 1/4-inch (5mm) shell border so the skin holds its structure.
  6. Immediately add the cubed butter and cream cheese to the hot potato flesh. Mash quickly until the fat is incorporated.
  7. Gently warm the milk or cream. Add the warm milk, garlic powder, and half (1/2 cup) of the grated cheddar.
  8. Using a hand masher or a handheld mixer on the lowest speed, whip the mixture just until light and fluffy. Crucial: Do not overmix, or the starches will break down, resulting in 'potato glue.'
  9. Fold in the chopped chives. Taste and season aggressively with salt and pepper.
  10. Using a spoon or a piping bag, generously mound the potato filling back into the reserved skins. The filling should peak slightly above the shell.
  11. Sprinkle the remaining 1/2 cup of grated cheddar evenly over the stuffed potatoes.
  12. Return the stuffed potatoes to the baking sheet. Bake for 12–15 minutes at 375°F (190°C), or until the cheese is melted and bubbling, and the filling is piping hot throughout.
  13. Let them rest briefly (3 minutes) before serving piping hot.