Updated: Feb 13
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
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.