Simply the best twice baked potato you'll ever make.
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 one potato completely, discard the skin. Place potato in large bowl. Cut the top quarter from each of the other remaining potatoes and using a sppon, 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 handmixer until fairly smooth. The cheddar will still show as shredded and the RelSa is 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 minutes.