Ingredients:

  • 4 large Russet potatoes (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 ½ cups sharp cheddar cheese, freshly shredded
  • 4 tbsp unsalted butter, softened
  • ¼ cup sour cream
  • 2 scallions, thinly sliced
  • ½ tsp garlic powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them bone-dry. Prick each potato 5-6 times with a fork to allow steam to escape. Rub each potato generously with olive oil and kosher salt until the skin is fully coated.
  2. Place potatoes directly on a baking sheet. Bake for 60 to 90 minutes until the skin looks mahogany-colored and feels slightly hollow when squeezed. The internal temperature should reach 205-210°F (96-99°C).
  3. Slice a deep cross into the top of each potato. Squeeze the ends of the potato toward the center to pop the fluffy interior upward. While still piping hot, add a knob of butter and a sprinkle of garlic powder, then use a fork to lightly mash the potato inside the skin.
  4. Stuff the center with a generous handful of sharp cheddar and a dollop of sour cream. Return the potatoes to the oven or under a broiler for 3-5 minutes until the cheese is bubbling and slightly browned. Top with fresh scallions and cracked pepper.