Potato boats baked with cheese in the oven

Ingredients:

• 4 large Russet Burbank potatoes, scrubbed
• 1/4 cup unsalted butter
• 0.5 cup sour cream
• 1/2 cup grated extra-sharp cheddar, divided

Preparation:

1. Preheat oven to 220°C (425°F). Place potatoes directly on the middle rack and bake until fork-tender and tender, about 1 hour.
2. Remove from the oven and reduce the temperature to 200°C. Cut the tops of the potatoes and carefully scoop the flesh into a bowl, leaving the skins intact. Lightly mash the potato flesh with a fork. Add butter, sour cream, and 1/3 cup of cheese, season with salt and pepper to taste. Fill the skins with the potato mixture, piling it up slightly.
3. Place the potatoes on a baking sheet and bake until heated through, about 15-20 minutes. Sprinkle with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.