Ingredients:

  • 4 large Russet Potatoes (approx. 350 g / 12 oz each), uniform in size
  • 1 Tbsp (15 ml) Olive Oil (or neutral cooking oil)
  • 1 tsp (5 g) Coarse Sea Salt (e.g., kosher or Maldon)
  • 4 oz (113 g or 1 stick) Unsalted Butter, softened (divided, use 3 oz for mixing, 1 oz for topping)
  • 2 oz (55 g) Full-Fat Cream Cheese, softened
  • 1/2 cup (120 ml) Full-Fat Sour Cream or Crème Fraîche
  • 6 oz (170 g) Sharp Cheddar Cheese, grated (reserve 1 oz/30g for the topping)
  • 2 Tbsp (30 ml) Fresh Chives, finely chopped, plus extra for garnish
  • 1/4 tsp (1 g) Garlic Powder (optional, but highly recommended)
  • 1 tsp (5 g) Kosher Salt, or to taste
  • 1/2 tsp (2.5 g) Freshly Cracked Black Pepper, or to taste
  • 1–2 Tbsp (15–30 ml) Whole Milk or Cream (as needed to adjust consistency)

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, dry them thoroughly, and pierce each potato 5-6 times all over with a fork or paring knife.
  2. Rub the potatoes evenly with olive oil, then sprinkle liberally with coarse sea salt, coating the skins completely.
  3. Place the potatoes directly on the oven rack (or on a baking sheet lined with a wire rack) and bake for 60–75 minutes, or until the skins are crisp and the internal flesh is fork-tender.
  4. Remove potatoes from the oven and let them cool just slightly. Use a sharp knife to slice each potato lengthwise, cutting them neatly in half.
  5. Carefully scoop the hot potato flesh into a large mixing bowl, taking care not to tear the skins. Leave about 1/4 inch (6 mm) of potato flesh intact inside the skin for structure. Place the empty skins back on the baking sheet.
  6. While the potato pulp is still steaming hot, immediately run it through a potato ricer into the mixing bowl, or mash thoroughly with a heavy-duty masher. Working quickly while hot prevents the starches from seizing up.
  7. To the hot mashed potato, add 3 oz (85g) of the softened butter, the cream cheese, garlic powder (if using), salt, and pepper. Stir vigorously until everything is fully melted and incorporated.
  8. Fold in the sour cream, 5 oz (140g) of the grated cheddar cheese, and the fresh chives. If the mixture feels too stiff, add milk/cream 1 tablespoon at a time until the filling is light and fluffy.
  9. Using a spoon, scoop the filling back into the empty potato skins, mounding it high. Brush the top mound gently with the remaining 1 oz (28g) of melted butter, then sprinkle with the reserved 1 oz (30g) of cheddar cheese.
  10. Return the stuffed potatoes to the 400°F (200°C) oven and bake for 15–20 minutes, or until the filling is heated through, the cheese is melted and bubbling, and the peaks of the potato have started to turn light golden-brown.
  11. Garnish immediately with extra fresh chives and a final crack of black pepper. Serve hot.