Ingredients:

  • 6 large russet potatoes (approx. 2.5–3 lb / 1.2–1.4 kg total)
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 g) kosher salt (for rubbing skins)
  • 4 tbsp (60 g) unsalted butter, room temperature
  • 1/2 cup (120 g) sour cream (can substitute Greek yogurt)
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 1 cup (100 g) sharp cheddar, finely shredded (divided: 3/4 cup for filling, 1/4 cup for topping)
  • 1/4 cup (30 g) cream cheese, softened (optional)
  • 1/2 tsp (3 g) garlic powder or 1 small clove garlic, very finely minced
  • 3 tbsp (30 g) chopped scallions (green parts only) or chives, divided
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: 6 slices bacon, cooked and crumbled (about 3/4 cup / 75 g)
  • Optional garnish: 2 tbsp (30 g) chopped fresh chives
  • Optional: Paprika or smoked paprika (for sprinkling)
  • Optional: Extra butter for dotting tops

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes and dry them, rub with olive oil and kosher salt.
  2. Place potatoes directly on a baking sheet and bake 55–65 minutes, until skins are crisp and a skewer inserts easily to the center.
  3. Remove potatoes from the oven and let cool 10–15 minutes until cool enough to handle.
  4. Slice each potato lengthwise and carefully scoop out the flesh into a large bowl, leaving a 1/4-inch (6 mm) sturdy shell. Reserve the shells on the baking sheet.
  5. Mash the warm potato flesh with butter, sour cream, and cream cheese (if using) until smooth but fluffy. Use a ricer for the silkiest texture.
  6. Stir in 3/4 cup (75 g) cheddar, garlic powder or minced garlic, most of the scallions, and warmed milk or half-and-half a splash at a time until you reach a light, scoopable consistency. Season with salt and pepper and fold in crumbled bacon if using.
  7. Spoon or pipe the filling back into the potato shells, mounding slightly. Sprinkle with the remaining 1/4 cup (25 g) cheddar and a little paprika. Dot with extra butter if desired.
  8. Bake at 375°F (190°C) for 12–18 minutes until tops are golden and cheese is bubbly. For extra crust, finish under the broiler 1–2 minutes, watching closely to avoid burning.
  9. Remove from oven, garnish with remaining scallions or chives and crumbled bacon. Serve hot.