Preheat oven to 200°C/400°F. Scrub potatoes and prick once with a fork. Bake on a baking sheet lined with baking paper for 1 hour or until potatoes are soft.
Using a potholder, remove potatoes from oven. Cut in half lengthwise. Using a spoon, scoop out the middle of each potato half, leaving skin intact, and place in a mixing bowl. Place the potato shells on a greased or paper-lined baking sheet. Work quickly until all potatoes are finished.
Mash the potato flesh with an electric mixer. Add butter and sour cream and beat well. Add a little extra milk or cream if needed and mix until potatoes are smooth and creamy. Add salt and pepper to taste. Using a spoon, scoop the potato mixture back into the shells. Alternatively, fill the shells with a piping bag with a large round or star tip.
Sprinkle the grated cheddar cheese on top and lightly press into the potato mixture. Sprinkle with additional black pepper if desired.
If using immediately, bake at 180°C/350°F for 15-20 minutes, or until puffed and cheese is melted.
If freezing, wrap tightly and freeze. Thaw and bake at 180°C/350°F for 15-20 minutes, or bake from frozen for 30-40 minutes, or until puffed and cheese is melted. Garnish with bacon, spring onions/scallions or chives as desired.
*The best potato variety to use for this recipe is long, oval-shaped potatoes with a sturdy skin. In North America, these are called Russet or Idaho. Other varieties can be used but texture and baking times may be different.
Flavour options:
Add 2-3 tbsp ranch dressing powder to mashed potato for extra flavour.
Add cooked bacon pieces and grated cheese to the potato mixture for loaded baked potato taste.
Add 1 minced garlic clove or ½ teaspoon garlic powder for garlic mashed potatoes.
Substitute seasoned salt for the salt.
