Twice Baked Potatoes

Side Dish Vegetable Gluten-Free, Vegetarian Comfort Food, Kitchen Game Day

By Dizzy Pig BBQ

These twice baked potatoes have a simple and delicious filling. You can taste each individual flavor—potatoes, sour cream, butter, chives, rub–and nothing overwhelms anything else. Use medium sized baking potatoes. For an expensive, but very good, alternative add chunked lobster or king crab.

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Ingredients

For the Potatoes:

4 baking potatoes
Dizzy Pig® Raging River Rub
Olive oil”

For the Filling:

4 Tbsp butter
½ cup sour cream
1 cup grated cheddar cheese
1 cup chopped fresh chives

Garnish:

Sour cream

Directions

Preheat the oven to 400°F. Line the baking sheet with foil.
Clean the potatoes well, dry and coat with oil.
Shake Raging River onto skin and press so it will stick.
Poke a few holes with a fork so they don’t explode in the oven.
Bake in the preheated oven for about an hour until they can easily be pierced with a fork.
Remove potatoes from oven, and reduce oven to 350°F.
Cut the baked potatoes in half and let them cool for a few minutes.
Scoop all the flesh into a bowl, leaving skins intact.
Mix the filling ingredients into the potatoes.
Spoon mixture back into the potato skins and place the skins on a baking pan.
Return to the 350°F oven for about 25 minutes until browned and caramelized.
Twice Baked Potatoes are best enjoyed soon after they come out of the oven, topped with a little sour cream if desired.