Ingredients:

  • 4 large Russet potatoes (approx. 1kg), scrubbed and dried
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 115g cream cheese, softened
  • 60g unsalted butter, softened
  • 120g sour cream, room temperature
  • 60ml whole milk
  • 150g sharp cheddar cheese, shredded and divided
  • 100g thick-cut bacon, cooked until crispy and crumbled
  • 3 green onions, thinly sliced
  • 0.5 tsp garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub the skins with olive oil and sea salt. Place directly on the oven rack and bake for 50–60 minutes until the skins are crisp and the centers are tender.
  2. Allow potatoes to cool for 5–10 minutes. Slice each potato in half lengthwise. Scoop out the warm potato flesh into a large bowl, leaving a 1/4-inch border against the skin to maintain structural integrity.
  3. Add the softened butter and cream cheese to the hot potato flesh and mash until mostly smooth. Mix in the sour cream, milk, garlic powder, and half of the shredded cheddar cheese.
  4. Fold in the crumbled bacon and sliced green onions. Season with salt and black pepper to taste. Use a hand mixer on low speed briefly for a more whipped texture if desired.
  5. Spoon or pipe the filling mixture back into the potato shells. Top with the remaining cheddar cheese.
  6. Place the stuffed potatoes on a baking sheet and bake at 350°F (175°C) for 15–20 minutes until the cheese is bubbling and the tops are golden brown.