Ingredients:

  • 4 large Russet potatoes (approx. 10-12 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse sea salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup full-fat sour cream, room temperature
  • 1/4 cup whole milk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup cooked bacon bits
  • 3 tbsp fresh chives, finely chopped
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce each potato several times with a fork. Rub the skins thoroughly with olive oil and sprinkle with sea salt.
  2. Place potatoes directly on the oven rack and bake for 50–60 minutes until the skins are crisp and the centers are tender.
  3. Allow potatoes to cool for 5–10 minutes. Slice each potato in half lengthwise.
  4. Scoop out the warm flesh into a large bowl, leaving a 1/4-inch border against the skin. Add butter, sour cream, milk, garlic powder, and half of the cheese.
  5. Mash or beat with a hand mixer until smooth and aerated. Fold in the bacon bits and chives.
  6. Increase oven heat to 400°F (200°C). Spoon the filling back into the potato shells and top with remaining cheese.
  7. Place on a baking sheet and bake for 15–20 minutes until the cheese is bubbly and golden brown.