serves 12
time 2 hours
difficulty moderate
equipment
  • Oven (with broiler)
  • Large mixing bowl
  • Thin knife or skewer
  • Chef's knife
  • Spoon
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
5 lb 12 whole 5 lb (12 whole) russet potatoes (washed)  
  1. preheat oven to 385 f
  2. pierce each potato halfway through with a thin knife or skewer, 5 or 6 times
  3. toss potatoes, 4 at a time, with olive oil and kosher salt, until evenly coated
  4. place potatoes directly on oven rack, in center of oven
  5. bake for 1 hour or until a knife slides easily through
  6. remove potatoes from oven and let stand for 15 minutes to cool
  7. set oven to low broil
  8. cut each potato in half, long ways
  9. scoop out 75% of each potato to a large mixing bowl, keep the skins
  10. add 2/3 cheese, all the butter, garlic powder, and cayenne pepper to potatoes in bowl
  11. stir to combine, until evenly mixed
  12. add potato mixture to skins
  13. sprinkle remaining cheese on top of each potato
  14. place potatoes on middle rack in oven
  15. broil until tops are browned and bubbly
  16. remove from oven, let cool
2 lb   2 lb sharp cheddar cheese (shredded)  
  1/2 cup 1/2 cup unsalted butter  
    olive oil  
  1 tbsp 1 tbsp garlic powder  
  1 tsp 1 tsp onion powder  
  1 tsp 1 tsp cayenne pepper  
    kosher salt  
    black pepper