Ingredients:

  • 6 large Russet Potatoes (about 900g), scrubbed well
  • 1 Tbsp Olive Oil (15 ml)
  • 1 tsp Coarse Sea Salt (5g)
  • 4 Tbsp Unsalted Butter (57g), softened
  • 6 slices Bacon, cooked until crisp and crumbled
  • 1 ½ cups Sharp Cheddar Cheese (170g), freshly grated
  • ½ cup Full Fat Sour Cream (120 ml), plus extra for serving
  • ¼ cup Fresh Chives (15g), finely snipped
  • ½ tsp Black Pepper, freshly ground

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes all over with a fork. Rub lightly with olive oil and sprinkle heavily with coarse salt. Bake directly on the oven rack or a wire rack placed on a tray for 60–75 minutes until skins are firm and insides are fluffy.
  2. Remove potatoes and let cool until safe to handle (about 15 minutes). Slice each potato lengthwise in half.
  3. Carefully scoop out the fluffy interior flesh, leaving about a ¼-inch thick shell intact. Do not pierce the skin.
  4. Place the scooped potato flesh into a mixing bowl. Add softened butter, ½ cup of the cheddar, half the bacon, sour cream, and pepper. Mix gently until just combined; do not over-mix.
  5. Taste the mixture and adjust salt/pepper if needed. Spoon the mixture evenly back into the potato shells, mounding slightly.
  6. Place the stuffed skins on a parchment-lined baking sheet. Bake for 10–12 minutes until the filling is heated through.
  7. Remove from the oven. Sprinkle the remaining cheddar and bacon evenly over the tops. Return to the oven for 3–5 minutes, or until the cheese is beautifully melted and starting to bubble.
  8. Remove, sprinkle generously with fresh chives, and serve immediately with a dollop of extra sour cream on the side.