Ingredients:

  • 4 large russet potatoes (about 200g each)
  • 2 tablespoons olive oil (30ml)
  • Salt, to taste
  • 1 cup shredded sharp cheddar cheese (100g)
  • ½ cup sour cream (120g)
  • ¼ cup milk (60ml)
  • 3 tablespoons unsalted butter (45g)
  • 2 green onions, chopped
  • Fresh chives, chopped (for garnish)
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash and scrub the potatoes; dry them thoroughly.
  3. Rub the potatoes with olive oil and sprinkle with salt.
  4. Pierce each potato a few times with a fork.
  5. Bake the potatoes directly on the oven rack for 45-60 minutes, until tender.
  6. Remove the potatoes and let cool slightly; reduce oven temperature to 375°F (190°C).
  7. Once cool enough to handle, cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer to maintain structure.
  8. In a mixing bowl, combine the scooped potato flesh with cheddar cheese, sour cream, milk, butter, green onions, salt, and pepper; mix until smooth.
  9. Stuff the potato skins with the filling mixture, mounding slightly on top.
  10. Bake the stuffed potatoes for an additional 15-20 minutes until the tops are golden and heated through.
  11. Garnish with fresh chives before serving.