Ingredients:

  • 4 large Russet potatoes (approx. 250g each), scrubbed
  • 120ml water
  • 15g kosher salt
  • 15ml neutral oil (avocado or grapeseed)
  • 115g unsalted butter, softened
  • 120g sour cream, room temperature
  • 175g sharp cheddar cheese, freshly grated and divided
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 tsp rendered bacon fat (reserved)
  • 60ml whole milk, warmed
  • 2 cloves garlic, minced and sautéed
  • 5g fine sea salt
  • 2g freshly cracked black pepper
  • 2 green onions, finely sliced

Instructions:

  1. Preheat oven to 230°C (450°F). Dissolve kosher salt in water to create a brine. Dip each potato into the brine to coat the skin fully.
  2. Place potatoes on a wire rack over a baking sheet. Roast for 45–55 minutes until the internal temperature reaches 96°C (205°F) and the skin is brittle.
  3. Immediately score a cross in the top of each potato to release steam. Once safe to handle, slice off the top third and scoop the flesh into a bowl, leaving a 1/2-cm shell.
  4. Pass the hot potato flesh through a ricer for maximum fluffiness. Fold in softened butter, warm milk, sour cream, and reserved bacon fat.
  5. Stir in the sautéed garlic, 150g of the cheddar cheese, and most of the crumbled bacon. Season with sea salt and black pepper.
  6. Spoon the mixture back into the potato shells. Top with the remaining 25g of cheddar and return to the oven for 5-10 minutes until the cheese is melted and bubbling.
  7. Garnish with sliced green onions, remaining bacon bits, and optional red pepper flakes before serving.