Instructions:

Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and prick them several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they're tender when pierced with a fork.

Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes. Cut each potato in half lengthwise and carefully scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skin to maintain structure.

To the mixing bowl, add the shredded cheddar cheese, sour cream, softened butter, chopped chives, garlic powder, salt, and pepper. Mash the mixture until smooth and creamy, making sure all ingredients are well combined.

Spoon the potato mixture back into the hollowed-out potato skins, mounding it slightly on top. Place the filled potato halves on a baking sheet and sprinkle with additional cheddar cheese if desired.

Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the cheese is melted. Remove from the oven and let cool slightly before serving.