Ingredients:

  • 4 medium-large Russet Potatoes (Approx. 1.2 kg total)
  • 2 Tbsp Olive Oil (or Vegetable Oil)
  • 2 tsp Coarse Kosher Salt
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Full-Fat Sour Cream (plus extra for topping)
  • 1 cup (packed) Sharp Cheddar Cheese, shredded
  • 6 slices Smoked Bacon, cooked crisp & crumbled
  • 2 Tbsp Fresh Chives, finely chopped
  • Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 425°F (220°C). Thoroughly scrub potatoes; pierce deeply 6-8 times on all sides with a fork.
  2. Rub each potato vigorously with olive oil. Sprinkle generously all over with coarse salt.
  3. Place potatoes directly onto a wire rack set inside a heavy-duty baking sheet. Bake for 60–75 minutes, or until the internal temperature reaches 205–210°F (96–99°C).
  4. Immediately transfer hot potatoes to a clean surface. Use a sharp knife to slice deeply down the centre lengthways, being careful not to cut through the bottom skin. Gently squeeze the sides inward to open the potato.
  5. Scoop the fluffy white flesh into a bowl, leaving a sturdy shell. Mash the scooped flesh with butter, salt, pepper, and half of the sour cream until light and creamy.
  6. Spoon the fluffy mixture back into the potato skins, piling it high. Top each potato generously with shredded cheddar cheese.
  7. Return the stuffed potatoes to the oven (or under the broiler) for 5 minutes, or until cheese is melted and bubbly.
  8. Remove from oven. Top each with a dollop of remaining sour cream, crumbled bacon, and a sprinkle of fresh chives. Serve immediately.