Ingredients

• 4 russet potatoes, whole
• 2 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, ground
• 4 garlic, peeled
• 2 fresh rosemary, sprigs
• 0.5 cup sour cream
• 4 tablespoon unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 3 green onions, chopped
• 0.25 cup whole milk

Steps

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes under cold running water to remove dirt, then pat dry with a clean kitchen towel.
3. Prick each potato several times with a fork to allow steam to escape during baking.
4. Place potatoes on a baking sheet, brush lightly with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
5. Place garlic cloves in a small piece of aluminum foil, drizzle with the remaining 1 tablespoon of olive oil, wrap loosely, and place on the baking sheet alongside the potatoes.
6. Bake potatoes and garlic for 50 to 55 minutes, until potatoes are very tender when pierced with a fork and garlic is soft and caramelized.
7. Remove potatoes and garlic from the oven and let cool for 5 minutes until cool enough to handle.
8. Squeeze roasted garlic cloves out of their skins into a small bowl and mash with a fork until smooth.
9. Once potatoes are cool enough to handle, cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin shell (about 1/4 inch thick). Reserve the scooped-out potato flesh in a medium bowl.
10. Add mashed roasted garlic, sour cream, butter, 3/4 of the cheddar cheese, most of the green onions (reserve some for garnish), remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper to the scooped potato flesh.
11. Mash and fold ingredients together until well combined and creamy. Add milk 1 tablespoon at a time if the mixture is too thick, stirring until you reach a fluffy consistency.
12. Spoon the potato mixture back into the potato skin halves, dividing evenly. Top each half with the remaining cheddar cheese.
13. Reduce oven temperature to 375°F (190°C) and place filled potato halves on the baking sheet.
14. Bake for 10 to 12 minutes, until the filling is heated through and cheese is melted and lightly golden.
15. Garnish with reserved fresh rosemary sprigs and remaining chopped green onions.
16. Transfer to a serving platter and serve immediately while hot.