Twice Baked Potatoes

Simply the best twice baked potato you'll ever make!

Ingredients for 4 servings:

6 large Idaho baking potatoes, about 1 pound each

2 tablespoons olive oil

1 teaspoon salt

1 cup cheddar cheese, a couple more tablespoons for sprinkling on stuffed potato

3/4 cup Rozie’s Extra Hot RelSa

½ cup sour cream

Directions:

Preheat oven to 400 degrees.

Place the potatoes on a large baking sheet lined with aluminum foil. Rub the potatoes with the olive oil, sprinkle with salt and bake until fork tender for 1 hour or a few minutes longer.

Let the potatoes sit until just cool enough to handle.

Peel 2 potatoes completely, discard the skin. Place potato in large bowl. Cut the top quarter from each of the other remaining potatoes and using a spoon, scoop the pulp from the skin. Return the intact potato shells to the baking sheet.

Using a hand mixer, mash the potato pulp until smooth. Once smooth add 1 cup cheddar, ¾ cup Rozie’s Extra Hot RelSa, and ½ cup sour cream combine with hand mixer until fairly smooth, the cheddar will still show as shredded and the RelSa will be distributed throughout.

You may spoon or use a piping bag to return the potato to the shells.

Sprinkle with reserve cheese and return to oven for about 15-20 minutes.

Serve hot.