Ingredients:

  • 4 large russet potatoes (about 2 pounds / 900g)
  • 4 tablespoons unsalted butter, softened
  • ½ cup sour cream (120ml)
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • ¼ cup cooked bacon bits (optional) (30g)
  • 2 green onions, sliced (for garnish)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash and dry the potatoes thoroughly, then prick each one several times with a fork.
  3. Wrap the potatoes in aluminum foil and bake for 45-60 minutes, until soft when squeezed.
  4. Remove the potatoes from the oven and cool slightly until you can handle them.
  5. Scoop out the insides of the potatoes into a large mixing bowl, leaving a small border of potato in the skins.
  6. Mash the scooped-out potato with butter, sour cream, and cheese until smooth; add bacon bits if using, and season with salt and pepper.
  7. Stuff the potato skins with the mixture, then top with additional cheese if desired.
  8. Return the stuffed potatoes to the oven for an additional 15-20 minutes until the tops are golden brown.
  9. Garnish with sliced green onions and serve hot.