Ingredients:

  • 4 large russet potatoes (about 1.5 lbs or 680 g total)
  • 2 tablespoons olive oil (30 ml)
  • Salt, to taste
  • 1/2 cup sour cream (120 g)
  • 1/2 cup shredded cheddar cheese (about 60 g)
  • 1/4 cup milk (60 ml)
  • 2 tablespoons unsalted butter (28 g)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped green onions (optional, for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the potatoes thoroughly. Poke each potato with a fork several times to allow steam to escape. Rub with olive oil and sprinkle with salt.
  3. Place on a baking sheet and bake for 45 minutes, or until tender.
  4. Let the potatoes cool slightly, then cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4-inch wall of potato.
  5. In a bowl, combine the scooped potato flesh, sour cream, cheddar cheese, milk, butter, black pepper, and garlic powder. Mash until smooth and creamy.
  6. Spoon the filling back into the potato skins, mounding it slightly.
  7. Bake the filled potatoes for an additional 15 minutes, until heated through and tops are golden.
  8. Remove from the oven, garnish with chopped green onions, and serve hot.