Ingredients:

  • 4 large Russet (Idaho) potatoes, approximately 1 kg
  • 2 Tbsp olive oil
  • 1 Tbsp coarse sea salt
  • 4 Tbsp (1/2 stick) unsalted butter, softened or melted
  • 1/2 cup whole milk or half-and-half, warmed
  • 1/2 cup mature sharp Cheddar cheese, freshly grated (plus 2 Tbsp reserved for topping)
  • 1/4 cup Parmesan cheese, finely grated
  • 2 Tbsp sour cream or crème fraîche
  • 1/2 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp fresh chives, thinly sliced (optional garnish)
  • 1 Tbsp crispy cooked bacon bits (optional garnish)

Instructions:

  1. Preheat your oven to 220°C (425°F). Scrub the potatoes clean and thoroughly dry them. Prick each potato 4-5 times with a fork.
  2. Rub the skins generously with olive oil and roll them in coarse sea salt.
  3. Place the potatoes directly on the oven rack or a lined baking sheet. Bake for 70 to 75 minutes, or until the skin is crisp and a fork slides easily into the centre (First Bake).
  4. Remove from the oven and let them rest on the sheet for 10 minutes. Using a sharp knife, carefully slice off the top third (lengthwise) of each potato.
  5. Using a spoon, gently scoop the hot potato flesh out into a large mixing bowl, leaving a thin 5mm wall of potato attached to the skin to ensure the shells hold their shape.
  6. Immediately add the butter, warmed milk, sour cream, smoked paprika, salt, and pepper to the hot potato flesh.
  7. Using a fork or potato masher (or a hand mixer on low speed), mix the ingredients until just combined and fluffy. Do not overmix, or the starches will become gluey.
  8. Gently fold in the grated Cheddar (reserving 2 Tbsp for topping) and Parmesan cheese until evenly distributed. Taste and adjust seasoning.
  9. Spoon the filling generously back into the prepared potato shells, creating a mound, or pipe the mixture using a star tip for a professional finish.
  10. Sprinkle the remaining reserved Cheddar cheese over the top of the mounds.
  11. Return the stuffed potatoes to the oven (at 220°C/425°F). Bake for 15 to 20 minutes, or until the cheese is melted, the peaks are golden brown, and the filling is piping hot throughout (Second Bake).
  12. Remove from the oven. Garnish immediately with fresh chives and/or crispy bacon bits. Serve hot.