Ingredients:

  • 8 medium Russet potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp granulated garlic
  • 2 cups sharp white cheddar, freshly shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup thick-cut bacon, diced and rendered
  • 2 tbsp salted butter, melted
  • 3/4 cup full-fat sour cream
  • 1/4 cup fresh chives, finely snipped
  • 1/2 tsp smoked paprika

Instructions:

  1. Prep the skins. Scrub 8 medium Russet potatoes and pat them bone dry.
  2. Apply the rub. Prick potatoes with a fork, then coat with 2 tbsp extra virgin olive oil and 1 tbsp kosher salt.
  3. The first bake. Place on a rack and bake at 200°C for 50 minutes until the skin is slightly wrinkled and the center is soft.
  4. The precision scoop. Slice in half lengthwise and use a spoon to remove the flesh, leaving exactly 5mm attached to the skin.
  5. The interior sear. Brush the insides with 2 tbsp salted butter and sprinkle with 1 tsp granulated garlic.
  6. The second bake. Return to the oven face down for 10 minutes until the edges are deep golden and stiff.
  7. Flip and fill. Turn them over and distribute 2 cups sharp white cheddar and 1 cup Monterey Jack cheese evenly across the 16 halves.
  8. The final melt. Top with 1/2 cup rendered bacon and 1/2 tsp smoked paprika. Bake for another 8 minutes until the cheese is bubbling and starting to brown.
  9. The cool finish. Let them sit for 3 minutes before dolloping with 3/4 cup sour cream and 1/4 cup chives.