Ingredients:

  • 4 large Russet Potatoes (approx. 300g each)
  • 2 Tbsp Olive Oil or neutral oil
  • 1 Tbsp Coarse Sea Salt (or kosher salt)
  • 4 Tbsp Unsalted Butter, melted or softened (plus extra for greasing)
  • ½ cup Crème Fraîche (or full-fat sour cream)
  • 1 cup Mature Cheddar Cheese, grated (plus 2 Tbsp for topping)
  • ¼ cup Whole Milk or Double Cream, warmed
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 tsp Fine Sea Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Place a wire rack on a baking tray.
  2. Thoroughly scrub the potatoes under cold water. Pat them completely dry—this is key for a crispy skin.
  3. Prick each potato 4–5 times with a fork. Rub the potatoes thoroughly with olive oil and then give them a generous, even coating of coarse sea salt.
  4. Place the salted potatoes directly onto the wire rack. Bake for 60 to 75 minutes, or until the skin is deeply golden brown and crispy, and the flesh yields easily when squeezed.
  5. Remove potatoes from the oven and let them cool just enough to handle (about 10 minutes). Keep the oven on.
  6. Using a sharp knife, carefully slice the top third lengthwise off each potato. Using a spoon, gently scoop the hot, fluffy potato flesh into a mixing bowl, leaving a sturdy border (about 1/4 inch / 6mm thick) of flesh attached to the skin to ensure the jacket holds its shape.
  7. Brush the inside of the empty potato shells with a little extra melted butter to prevent them from drying out during the second bake.
  8. Immediately mash the hot potato flesh in the bowl until smooth (use a ricer for the fluffiest result). Do not overwork the potato.
  9. Add the melted butter, crème fraîche, and most of the grated Mature Cheddar (reserving the 2 Tbsp topping cheese) to the mashed potato.
  10. Gradually incorporate the warm milk/cream until the filling is perfectly light and creamy (it should hold its shape but not be stiff). Stir in the chives, fine salt, and pepper. Taste and adjust seasoning generously.
  11. Spoon the filling mixture back into the prepared potato jackets, mounding the filling high.
  12. Sprinkle the reserved grated Cheddar over the top of the filled potatoes.
  13. Return the filled potatoes to the oven for 20 to 25 minutes, or until the cheese topping is golden brown and bubbling and the filling is heated through.
  14. Remove from the oven, garnish with a final sprinkle of fresh chives or spring onions, and serve immediately.