Cut each cooled potato in half and scoop out flesh, leaving 1/4 inch around the skin. Flip each half over and cut a small piece off so potatoes sit upright on the baking sheet. Use a rimmed baking sheet with plenty of space between each potato halve to prevent them from steaming.
Place flesh into a medium mixing bowl and mash with melted butter, roasted garlic, sour cream and fine sea salt. Since potato sizes vary greatly, you may need to add a little more sour cream or melted butter. Use a hand held potato masher until mixture pulls away from the sides and is shiny.
Fold in shredded cheese by hand.
Spoon into each empty potato skin. Bake for 30 minutes, or until tops start to brown. You can put them under the broiler for a few minutes to get the gorgeous brown look.
Remove and top with chives, bacon, Maldon sea salt and freshly ground pepper.
If you've tried this recipe, come back and let us know how it was!
Notes
Bake at 400 degrees for 40 minutes or pierce each potato generously and microwave on high for 3-4 minutes, or until tender.Wrap each garlic clove in aluminum foil and bake at 350 for 15 minutes. Or you can substitute 1 teaspoon garlic powder.