The Preparation
Bake 4 potatoes: rub with avocado oil and salt, wrap in foil, bake at 400°F for 1 hour.
Let potatoes cool (easier to handle the next day). Cut into halves and then into rough chunks — not too small.
In a pan, melt 2 tablespoons unsalted butter over high-ish heat. Saute the diced onion until softened, then add the garlic and cook about 1 minute until fragrant. Season with salt and pepper while sauteing.
In a stand mixer with the paddle attachment (or by hand with a wooden spoon), add the potato chunks, sauteed onion and garlic with the butter, sour cream, chicken stock, cheddar cheese, and chopped green onions.
Mix on low for 30 seconds to 1 minute — just enough to break up and combine. Leave it chunky if desired.
Transfer the mixture to a baking dish (no need to butter it).
Bake uncovered at 350°F for 30 to 45 minutes until the top is nicely browned and the cheese is melted and crispy.
Let rest before serving — it will be extremely hot.
