Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking.
Bake the Potatoes: Wash and dry the potatoes. Pierce them a few times with a fork to allow steam to escape. Place them on the prepared baking sheet and bake in the oven for 40–45 minutes, or until tender when pierced with a fork.
Prepare the Filling: While the potatoes are baking, prepare the filling. In a mixing bowl, combine the sour cream, softened butter, shredded cheddar cheese, chopped chives, salt, pepper, and garlic powder (if using). Stir until well combined.
Scoop the Potatoes: Once the potatoes are baked and cool enough to handle, slice them open. Carefully scoop out the insides, leaving about 1/4-inch border along the skin. Place the scooped-out potato flesh into the bowl with the sour cream mixture.
Mash and Mix: Mash the potato mixture until smooth and creamy. Taste and adjust seasoning as needed. Add more salt or pepper if desired.
Stuff the Potatoes: Spoon the mashed potato mixture back into the potato skins, dividing evenly among the four potatoes. If you like a crispy topping, sprinkle the stuffed potatoes with grated Parmesan cheese.
Bake Again: Place the stuffed potatoes back onto the baking sheet and bake in the oven for an additional 10 minutes, or until the tops are golden brown and crispy.
Serve: Remove from the oven and let rest for a few minutes before serving. Garnish with extra chopped chives if desired.
