Ingredients:

  • 4 large russet potatoes (about 2 pounds or 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • Salt, to taste
  • ½ cup sour cream (120 ml)
  • 1 cup shredded cheddar cheese (about 100 grams)
  • ¼ cup whole milk (60 ml)
  • 4 tablespoons unsalted butter (56 grams)
  • 1 teaspoon garlic powder (5 grams)
  • ¼ teaspoon black pepper (1 gram)
  • ¼ cup chopped green onions or chives (about 15 grams)

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork. Rub with olive oil and sprinkle with salt.
  2. Place potatoes on a baking sheet and bake for 45-60 minutes until fork-tender.
  3. Remove from oven, let cool slightly. Cut the tops off and scoop out pulp into a mixing bowl, leaving a small border.
  4. Add sour cream, cheese, milk, butter, garlic powder, pepper, and green onions to the potato pulp. Mash until smooth and well combined.
  5. Carefully spoon the filling back into the potato skins, mounding it slightly.
  6. Return filled potatoes to the oven and bake for an additional 15-20 minutes until heated through and golden brown on top.
  7. Garnish with more green onions or cheese if desired, and serve warm.