Ingredients:

  • 4 large Russet Potatoes
  • 2 tablespoons Olive Oil
  • 1 teaspoon Coarse Sea Salt
  • 4 tablespoons Unsalted Butter, softened
  • 4 oz Full-Fat Cream Cheese, softened
  • 1/4 cup Whole Milk or Heavy Cream, warmed
  • 1 cup Sharp Cheddar Cheese, grated and divided
  • 2 tablespoons Parmesan Cheese, finely grated
  • 3 tablespoons Fresh Chives, finely chopped
  • 1 teaspoon Kosher Salt, or to taste
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Thoroughly scrub the potatoes and pat them completely dry.
  2. Using a fork or skewer, pierce each potato 5–6 times. Brush generously with olive oil and sprinkle with coarse sea salt.
  3. Bake for 60–75 minutes, or until the skin is crisp and the interior is easily pierced with a fork. Remove from the oven and let cool slightly for about 15 minutes until they are warm enough to handle comfortably.
  4. Using a serrated knife, carefully slice the top third of each potato lengthwise (or cut in half). Carefully scoop out the soft potato flesh into a large mixing bowl, ensuring you leave a sturdy, 1/4-inch (6 mm) thick shell wall intact. Place the empty shells back on the baking sheet.
  5. Gently warm the milk/cream until warm. To the scooped potato flesh, add the softened butter, cream cheese, warm milk, 3/4 cup of the cheddar, Parmesan cheese, salt, and pepper.
  6. Using a potato masher, gently mash and mix the ingredients until just combined and fluffy. Fold in the fresh chives last. Do not over-mix.
  7. Generously spoon the filling mixture back into the empty potato shells, mounding the filling high for a classic effect.
  8. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the stuffed Twice Baked Potatoes.
  9. Return the potatoes to the 400°F (200°C) oven and bake for 20–30 minutes, or until the topping is melted, golden brown, and the filling is piping hot throughout. Garnish with extra chives and serve immediately.