1-First Step: Prep and Bake the Potatoes Preheat your oven to 400 degrees F. Wash the russet potatoes thoroughly and pat them dry. Prick each potato a few times with a fork or the tip of a knife so steam can escape while baking. Rub the skins with a light coating of olive oil and season with salt and pepper to taste. Place the potatoes directly on the oven rack or on a baking sheet and bake for about 1 hour, or until a knife slides into the center and the potatoes feel tender.

2-Second Step: Cool and Hollow Remove the potatoes from the oven and let them cool until they are safe to handle, about 10 to 15 minutes. Cut the top lengthwise off each potato and carefully scoop out the flesh into a large bowl, leaving approximately a 1/4 inch layer of potato attached to the skin to help maintain structure. Keep the skins intact on a baking sheet for refilling.

3-Third Step: Mix the Filling Into the bowl with the scooped potato flesh, add 3 tablespoons butter, salt and pepper to taste, 3 tablespoons fresh chopped chives, 1/2 cup sour cream, 1/2 teaspoon garlic powder, 1 teaspoon chicken bouillon, and 3/4 cup milk or evaporated milk. Use a potato masher to break up lumps, then beat gently until the mixture is smooth and creamy. Avoid over-mixing; too much beating can make the potatoes gluey. If the filling seems too thick, add a bit more milk until it reaches a soft, spoonable consistency.

4-Fourth Step: Refill and Top Spoon the mashed filling back into the potato skins, mounding it slightly. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the six potatoes. Arrange them on a baking sheet with room between each so air circulates and the cheese can melt evenly.

5-Final Step: Second Bake and Serve Reduce oven temperature to 350 degrees F. Bake the filled potatoes for about 15 minutes, or until the cheese is melted and bubbly. If you want a browned top, switch the oven to broil for 1 to 2 minutes while watching closely so the cheese does not burn. Remove from oven, let rest for a few minutes, then garnish with additional chives or a sprinkle of black pepper. Serve hot as a loaded side or a hearty main with a simple protein.