Instructions

• Bake Potatoes
• Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork.
• Rub them with olive oil and season with salt and pepper.
• Bake potatoes at 400 for about 1 hour, or until fork tender.
• Remove from oven and allow to rest until cool enough to handle.
• Remove potato flesh
• Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving 1/4 inch layer of potato flesh and skin, and the rest hollowed out.
• Season mashed potatoes
• Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk.
• Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.)
• Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
• Bake
• Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.