Ingredients:

  • 4 large russet potatoes (about 8 oz / 225g each), scrubbed clean
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 tablespoons unsalted butter, softened (57g)
  • 1/2 cup sour cream (120ml)
  • 1/4 cup milk (60ml)
  • 1 cup shredded sharp cheddar cheese (113g)
  • 1/4 cup chopped fresh chives (10g)
  • 1/4 teaspoon garlic powder (1g)
  • Salt and pepper to taste
  • Optional: Bacon bits for topping (as many as you like!)

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes all over with a fork. Rub with olive oil, salt, and pepper.
  2. Bake potatoes directly on the baking sheet for 45-60 minutes, or until easily pierced with a fork.
  3. Let potatoes cool enough to handle, about 15 minutes.
  4. Cut each potato in half lengthwise. Carefully scoop out the potato flesh, leaving about 1/4 inch (6mm) of potato attached to the skin to maintain its shape. Reserve the potato skins on the baking sheet.
  5. In a large bowl, mash the scooped-out potato flesh with butter, sour cream, milk, cheddar cheese, chives, and garlic powder until smooth and creamy. Season with salt and pepper to taste.
  6. Spoon or pipe the potato mixture back into the potato skins, mounding it slightly.
  7. Bake in the preheated oven for 15-20 minutes, or until golden brown and heated through. Prepare for irresistible twice baked potatoes twice baked goodness!
  8. Remove from oven. Top with additional cheese, chives, and/or bacon bits (optional). Serve immediately.