1-First Step: Prepare and bake the potatoes Wash and dry the potatoes thoroughly. Prick each potato a few times with a knife or fork to allow steam to escape. Rub each potato with a little olive oil and season the skins with salt and pepper to taste. Place potatoes directly on an oven rack or on a baking sheet and bake at 400°F for about 1 hour, until a fork slips easily into the center and the skins are crisp. Let the potatoes cool enough to handle, about 10 minutes.

2-Second Step: Scoop and save the shells Using a sharp knife, cut each potato lengthwise across the top, slicing off a thin lid if you like. Scoop out the potato flesh with a spoon, leaving about a 1/4-inch layer attached to the skins so they remain sturdy. Place the scooped potato flesh into a mixing bowl. Save the lids or chop and fold them into the filling if you want extra texture.

3-Third Step: Make the creamy filling To 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. Mash with a potato masher until mostly smooth. Then beat briefly with a fork or hand beater just until the mixture becomes creamy. Avoid over-mixing which can make the potatoes gluey. Add a little more milk if the filling seems too thick; you want a soft, scoopable texture.

4-Fourth Step: Stuff and top Spoon or pipe the filling back into the potato skins, mounding slightly. Sprinkle 1 cup shredded cheddar cheese evenly across the filled potatoes. The cheese will melt and form a nice golden top during the final bake.

5-Final Step: Bake and serve Place the stuffed potatoes on a baking sheet and bake at 350°F for about 15 minutes, or until the cheddar is bubbly and lightly browned. Remove from oven and let cool a few minutes. Garnish with extra chopped chives if desired, and serve warm.