Ingredients:

  • 2 Large Russet Potatoes (approx. 14oz each)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt
  • 4 oz Full-Fat Cream Cheese, softened
  • 1/4 cup Sour Cream
  • 4 tbsp Salted Butter, melted
  • 1/4 cup Whole Milk, warmed
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Fresh Cracked Black Pepper
  • 1 cup Sharp Aged Cheddar, shredded
  • 4 slices Thick-Cut Bacon, cooked and crumbled
  • 2 tbsp Fresh Chives, finely snipped

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the Russet potatoes thoroughly and pat them bone-dry. Prick the skins 3–4 times with a fork to allow steam to escape.
  2. Rub the potato skins evenly with extra virgin olive oil and flaky sea salt. Place the potatoes directly on a wire cooling rack set over a rimmed baking sheet.
  3. Bake for 1 hours until the skins feel like parchment and a knife slides in effortlessly.
  4. Remove from oven and let cool for 5 minutes. Slice each potato in half lengthwise.
  5. Using a small spoon, carefully scoop out the hot potato flesh into a mixing bowl, leaving a 1/4-inch thick wall of potato against the skin to maintain structural integrity.
  6. Pass the potato flesh through a ricer or use a hand mixer to incorporate the softened cream cheese, melted butter, sour cream, and warm milk until velvety and aerated.
  7. Fold in the garlic powder, black pepper, half of the shredded cheddar, and half of the crumbled bacon.
  8. Spoon or pipe the filling back into the potato shells, mounding it slightly. Top with the remaining cheddar and bacon.
  9. Return the potatoes to the oven for an additional 15 minutes until the cheese is bubbling and the filling is heated through. Garnish with fresh chives before serving.