Ingredients:

  • 4 large russet potatoes (about 1.5-2 pounds / 680-900 grams)
  • 1 tablespoon olive oil (15 ml)
  • Salt (to taste)
  • 1 cup shredded cheddar cheese (about 100 grams, plus extra for topping)
  • ½ cup sour cream (120 ml)
  • ¼ cup milk (60 ml)
  • 4 tablespoons unsalted butter (56 grams)
  • 1 teaspoon garlic powder (5 g)
  • ½ teaspoon onion powder (2 g)
  • ¼ teaspoon black pepper (1 g)
  • 3 green onions, chopped (or chives)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes, pat them dry, and pierce with a fork. Rub the skins with olive oil and sprinkle with salt. Place on a baking sheet and bake for 30-35 minutes until tender.
  3. Allow the potatoes to cool slightly before handling. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border.
  4. To the potato flesh, add cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, black pepper, and green onions. Mash until creamy and well combined.
  5. Spoon the filling back into the potato skins and mound it slightly for presentation. Top with extra cheese if desired.
  6. Place filled potatoes back on the baking sheet and return to oven. Bake for an additional 15-20 minutes until heated through and golden on top.
  7. Remove from oven and allow to cool slightly before serving.