Ingredients:

  • 4 large Russet or Idaho Potatoes (Approx. 1 kg)
  • 2 Tbsp (30 ml) Olive Oil (for skin)
  • 1 tsp (5 g) Sea Salt (flaky or coarse, for skin)
  • 4 Tbsp (60 g) Unsalted Butter
  • 1/2 cup (120 g) Full-Fat Sour Cream
  • 1/4 cup (60 ml) Whole Milk or Cream, warmed
  • 1 cup (100 g) Mature Cheddar Cheese, grated and divided
  • 2 Tbsp (30 ml) Fresh Chives, finely chopped and divided
  • 1 tsp (5 g) Kosher Salt (for seasoning)
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper (for seasoning)

Instructions:

  1. Preheat the oven to 200°C (400°F). Scrub the potatoes thoroughly. Prick each potato 4-5 times deeply with a fork or skewer.
  2. Rub the potatoes generously with the 2 Tbsp of olive oil and sprinkle with 1 tsp of sea salt. Place directly onto the lined baking sheet.
  3. First Bake: Bake for 60 to 75 minutes, or until the skins are crisp and a fork slides easily into the centre. Remove from oven and let cool for 10 minutes.
  4. Slice and Scoop: While the potatoes are still warm, slice them lengthwise. Carefully scoop out the hot potato flesh into the mixing bowl, leaving a sturdy, 1 cm thick shell.
  5. Mash the Flesh: Immediately mash the scooped potato flesh until smooth using a potato ricer or a sturdy masher. Avoid using a food processor or electric mixer to prevent gluey texture.
  6. Add Wet Ingredients: Add the melted butter, warm milk, sour cream, and 3/4 cup of the grated Cheddar to the mashed potato flesh.
  7. Season and Mix: Stir everything gently to combine. Season generously with the Kosher salt and pepper. Add half of the chopped chives now.
  8. Stuff the Shells: Spoon the filling mixture back into the prepared potato skins, mounding it high.
  9. Top with Cheese: Sprinkle the remaining 1/4 cup of Cheddar cheese over the top of the stuffed potatoes.
  10. Second Bake: Return the potatoes to the oven. Bake for 15 to 20 minutes, or until the filling is heated through and the cheese is beautifully golden brown and crispy.
  11. Garnish and Serve: Remove from the oven. Garnish with the remaining fresh chives immediately before serving.