Ingredients
Method
- Preheat oven to 425°F (220°C). Wash and thoroughly dry potatoes.
- Poke holes with a fork, coat with olive oil and kosher salt.
- Bake directly on oven rack for 45–55 minutes until crispy and tender.
- Cool 5 minutes, cut slit lengthwise, press ends to open.
- Scoop out potato flesh, mash with butter, sour cream, milk, garlic powder, salt, and pepper.
- Mix in half the cheese. Spoon filling back into skins.
- Top with remaining cheese and half the bacon. Bake another 10–15 minutes.
- Finish with remaining bacon and chopped chives. Add sour cream if desired.
Nutrition
Notes
Use freshly grated cheese for best melt. Avoid overmixing potatoes to maintain light texture. Store unbaked or baked potatoes separately for make-ahead convenience.