Ingredients:

  • 4 large Russet potatoes (approx. 225g/8oz each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp coarse kosher salt
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 4 slices thick-cut bacon, cooked and crumbled
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh chives, minced
  • salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil and salt, and bake directly on the oven rack for 50–60 minutes until soft.
  2. Cool potatoes for 10 minutes, then slice in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch shell for support. Mash the flesh until smooth.
  3. Combine mashed potatoes with softened cream cheese, melted butter, sour cream, garlic powder, and smoked paprika. Fold in 1 cup of cheddar cheese and half of the crumbled bacon.
  4. Pipe or spoon the mixture back into the shells. Top with remaining 0.5 cup cheddar and bacon. Bake for 15–20 minutes until bubbling and golden. Garnish with chives.