Wash the Russet Potato (4) and dry it with paper towel. Then brush with Oil (to taste). Bake at 400 degrees F (200 degrees C) for an hour.
On the long side of each recently cooked potato, slice off the top. Scoop out and reserve the potato innards, making sure to leave a bit of a wall to give the potato structure.
Melt together the Butter (1/4 cup) and Milk (1/3 cup). Add to the scooped out potato and mash. Add the Onion Powder (1 teaspoon), Garlic Powder (1 teaspoon), Sour Cream (2/3 cup), Salt and Pepper (to taste) and mix well. Add in some of the Sharp Cheddar Cheese (3 ounce).
Spoon in the potato mixture into each of the potato canoes. Top with the rest of the Sharp Cheddar Cheese (2 ounce). Leave some cheddar for topping. Cook at 400 degrees F (200 degrees C) for 15-20 minutes.