Ingredients:

  • 4 large russet potatoes (about 8-10 oz / 225-285g each), scrubbed
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 4 tablespoons unsalted butter, softened (57g)
  • ½ cup sour cream (120ml)
  • ¼ cup milk (60ml)
  • ½ cup shredded cheddar cheese (50g), plus more for topping
  • 2 green onions, thinly sliced, plus more for garnish
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon paprika (1.25g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes all over with a fork. Rub with olive oil, salt, and pepper. Bake for 1 hour, or until easily pierced with a fork.
  2. Let the baked potatoes cool slightly until you can handle them without burning yourself, about 10-15 minutes.
  3. Cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about ¼ inch of potato attached to the skin (this creates the boat).
  4. Add softened butter, sour cream, milk, cheddar cheese, green onions, garlic powder, paprika, salt, and pepper to the bowl with the potato flesh. Mash until smooth and fluffy.
  5. Spoon the potato mixture back into the potato skins, mounding it slightly.
  6. Sprinkle with extra cheddar cheese. Bake for another 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
  7. Garnish with extra green onions and serve hot.