Bake Potatoes: Wash and dry the potatoes, then prick the outsides of the potatoes a few times with a knife or fork. Rub them with olive oil and season with salt and pepper. Bake potatoes at 400 for about 1 hour, or until fork tender. Remove from oven and allow to rest until cool enough to handle.

Remove potato flesh: Cut the top, lengthwise of each potato off and scoop out the flesh into a mixing bowl, leaving 1/4 inch layer of potato flesh and skin, and the rest hollowed out.

Season mashed potatoes: Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon, and milk. Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.) Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.

Bake: Top with shredded cheese and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.