Ingredients:

  • 4 large russet potatoes (about 10-12 oz / 280-340 g each)
  • 2 tbsp olive oil (for rubbing potatoes)
  • Salt, to taste
  • ½ cup (120 ml) sour cream
  • ¼ cup (60 g) unsalted butter, softened
  • 1 cup (100 g) sharp cheddar cheese, shredded, divided
  • 4 slices smoked bacon, cooked and crumbled (optional)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Rub potatoes with olive oil and sprinkle with salt. Place directly on the oven rack or baking sheet and bake for 50-60 minutes until tender when pierced with a fork.
  2. Remove potatoes from oven and let cool slightly. Cut potatoes in half lengthwise. Carefully scoop out flesh into a mixing bowl, leaving a thin border to keep skins stable.
  3. Add sour cream, softened butter, garlic, half of the shredded cheese, crumbled bacon (if using), and green onions to the bowl. Season with salt and pepper. Mash and mix until smooth and creamy but still slightly chunky.
  4. Spoon mixture back into potato skins, mounding slightly. Sprinkle each with remaining cheese. Return to oven on baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until cheese is melted and tops are golden brown.
  5. Garnish with extra green onions if desired and serve hot.