Ingredients:

  • 4 large Russet Potatoes (about 1 lb each), scrubbed well
  • 1 tablespoon Olive Oil
  • 1 teaspoon Coarse Sea Salt
  • 4 tablespoons Unsalted Butter, softened
  • 1/2 cup full-fat Sour Cream, room temperature
  • 1/4 cup Whole Milk or Heavy Cream, warmed slightly
  • 1 cup Sharp Cheddar Cheese, shredded (plus extra for topping)
  • 4 slices Bacon, cooked crispy and crumbled
  • 2 tablespoons Fresh Chives, finely chopped (reserve some for garnish)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Smoked Paprika
  • Salt, to taste
  • Black Pepper, freshly ground, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Prick each potato several times deeply with a fork. Rub potatoes lightly with olive oil and generously sprinkle with coarse salt.
  2. Bake directly on the oven rack or on a lined baking sheet for 60–75 minutes, or until completely fork-tender. Remove, slice in half lengthwise, and allow to cool slightly (about 10 minutes).
  3. Gently scoop out the potato flesh into a large bowl, leaving about a 1/4-inch border of potato inside the skins. Mash the potato flesh until mostly smooth, taking care not to over-mash.
  4. Add softened butter, sour cream, warmed milk/cream, 1 cup of cheddar, crumbled bacon, chives, garlic powder, and smoked paprika to the mashed potato. Gently fold ingredients together until just combined.
  5. Taste the filling mixture and season aggressively with salt and pepper.
  6. Turn the oven temperature up to 425°F (220°C). Spoon the filling mixture evenly back into the potato skins, mounding it slightly, and sprinkle the tops generously with reserved shredded cheddar cheese.
  7. Return the filled potatoes to the baking sheet. Bake for another 15–20 minutes, until the cheese is melted and bubbly, and the edges of the filling have started to crisp up nicely.
  8. Garnish with extra fresh chives and serve immediately.