Ingredients:

  • 8 large Russet potatoes (approx. 8 oz (225g) each)
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 8 oz bacon, cooked and crumbled
  • 3 tbsp fresh chives, minced
  • 1/2 tsp garlic powder
  • salt
  • black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes clean and pat them completely dry with a towel.
  3. Rub each potato generously with olive oil and sprinkle with salt.
  4. Place potatoes directly on a parchment-lined baking sheet and bake for 50–60 minutes, or until the skin feels firm and sounds hollow when tapped.
  5. Slice each potato in half lengthwise. Let them cool for 5 minutes, then carefully scoop out the center, leaving a 1/4 inch (0.6cm) wall of potato.
  6. Place the potato flesh in a mixing bowl and mash until smooth.
  7. Stir in the softened butter, sour cream, garlic powder, half of the shredded cheese, crumbled bacon, and chives.
  8. Season the mixture with salt and pepper to taste.
  9. Spoon the mixture back into the potato shells, heaping them slightly over the top.
  10. Sprinkle the remaining shredded cheddar cheese over each potato.
  11. Bake for another 15–20 minutes until the cheese is bubbling and the edges of the potato skin are deep gold.