Ingredients:

  • 4 large Russet (Idaho) Potatoes
  • 1 Tbsp Olive oil or neutral oil
  • 1 tsp Coarse sea salt (for skins)
  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Full-Fat Sour Cream or Crème Fraîche
  • 2 Tbsp Whole Milk or Heavy Cream (warm)
  • 1 cup Sharp Mature Cheddar Cheese, grated, packed
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 tsp Salt (Kosher or Fine Sea, or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 1/4 cup Extra Cheddar Cheese, grated (for topping)
  • Pinch Paprika (optional, for colour)

Instructions:

  1. Preheat the oven to 200°C (400°F). Scrub the potatoes thoroughly to remove any dirt. Pat them completely dry.
  2. Using a fork, prick each potato 5-6 times all over—this prevents steam buildup. Brush the skins generously with olive oil and sprinkle with coarse sea salt.
  3. Place the potatoes directly on the oven rack or a lined baking sheet. Bake for 60 to 75 minutes, or until the skins are crisp and the internal flesh is completely soft when squeezed.
  4. Remove the potatoes from the oven and let them rest on the sheet for 10–15 minutes until they are cool enough to handle, but still warm.
  5. Use a sharp knife to carefully slice each potato lengthwise down the middle. Use a spoon to gently scoop out the hot potato flesh, leaving a sturdy, intact 'boat' or shell (about a 5mm/1/4 inch border). Place the scooped flesh into the large mixing bowl and arrange the empty shells back onto the baking sheet.
  6. While the potato flesh is still piping hot, add the softened unsalted butter. Mash lightly until combined.
  7. Add the sour cream/crème fraîche and the warm milk/cream. Use a potato masher or a hand mixer on low speed to whip the mixture until smooth and fluffy. Avoid over-mixing.
  8. Stir in the grated Cheddar cheese, chopped chives, salt, and pepper. Taste the mixture and adjust seasoning as necessary—this mixture needs to be slightly punchy to stand up to the second bake.
  9. Generously spoon the filling back into the empty potato shells. Pile the mixture high, creating a beautiful mound. Sprinkle the tops with the remaining 1/4 cup of cheese and a tiny pinch of paprika for colour.
  10. Return the filled potatoes to the 200°C (400°F) oven for 15 to 20 minutes, or until the filling is heated through, the cheese topping is bubbling, and the peaks are golden brown.
  11. Garnish with a few extra fresh chives and serve immediately.