Ingredients:

  • 4 large Baking Potatoes (Russet or high-starch)
  • 1 Tbsp Olive Oil
  • 1 tsp Coarse Salt (Kosher or flaky sea salt)
  • 4 Tbsp Unsalted Butter, softened to room temperature
  • 2 oz Cream Cheese, full-fat, softened
  • 1/4 cup Sour Cream or Crème Fraîche, full-fat
  • 2-3 Tbsp Whole Milk, warmed slightly before use
  • 3/4 cup Mature/Sharp Cheddar, freshly grated, divided (reserve 1/4 cup for topping)
  • 2 Tbsp Fresh Chives, finely snipped
  • Salt and Freshly Ground Pepper, to taste (Start with 1/2 tsp salt, 1/4 tsp pepper)
  • Pinch of Nutmeg (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce each potato several times deeply with a fork or skewer.
  2. Rub the potatoes lightly with olive oil and then sprinkle generously with coarse salt. Place them directly onto the oven rack or on a lined baking sheet.
  3. Bake for 60 to 75 minutes, or until the skins are crisp and the interior is completely tender when squeezed.
  4. Remove the potatoes from the oven and allow them to cool for about 10 minutes. Do not let them cool too long, as the steam helps keep the filling light.
  5. Using a sharp knife, carefully slice each potato in half lengthwise. Gently scoop out the hot potato flesh into a large mixing bowl, leaving a sturdy 1/4-inch (6 mm) wall of potato flesh attached to the skin to maintain the shell's integrity.
  6. Add the softened butter, cream cheese, and a pinch of nutmeg (if using) to the hot potato flesh. Lightly mash with a fork or potato masher until just combined—do not overwork it.
  7. Stir in the sour cream, 1/2 cup (50g) of the grated cheddar, the warm milk, chives, salt, and pepper. Use a folding motion rather than aggressive stirring to keep the mixture light and fluffy. Stop mixing the moment the ingredients are incorporated.
  8. Spoon the mixture back into the empty potato shells (or pipe for a decorative presentation). Sprinkle the tops with the remaining 1/4 cup (25g) of reserved cheddar cheese.
  9. Return the filled potatoes to the baking sheet. Bake for 15 to 20 minutes at 400°F (200°C) until the filling is heated through and the cheese topping is melted, golden brown, and bubbling nicely.
  10. Allow the potatoes to cool on the tray for 5 minutes before serving. Garnish with a final sprinkle of fresh chives.