Ingredients:

  • 5 large Russet potatoes (approx. 3 lbs / 1.36kg)
  • 2 tbsp melted butter
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 strips bacon, cooked and crumbled
  • 3 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat the oven to 425°F (218°C). Scrub the potatoes clean and stab each one 3–4 times with a fork to allow steam to escape.
  2. Rub the potato skins with melted butter and salt. Place them on a baking sheet and bake for 60–75 minutes until the skin is mahogany-colored and the sides give easily when squeezed.
  3. Slice a thin strip off the top of each potato and scoop out the flesh into a bowl, leaving a 1/4 inch wall of skin intact.
  4. Use a masher to blend the potato flesh with softened butter, sour cream, and milk until velvety smooth.
  5. Fold in 1 cup of the shredded cheese, salt, and pepper.
  6. Spoon the mixture back into the potato skins, heaping them slightly over the top.
  7. Top each potato with the remaining 1 cup of shredded cheese and the crumbled bacon.
  8. Bake at 350°F (175°C) for 15–20 minutes until the cheese is bubbly and golden-brown.
  9. Garnish with fresh chives before serving.