What You'll Need:
-
4 large baking potatoes, scrubbed well
-
1/2 cup sour cream
-
1/4 cup butter, softened
-
1 to 2 tsp Roasted Red Pepper Potato Pizzazz
-
1 cup grated smoked cheddar, divided
How to Make:
-
Preheat your oven to 400°F. Pierce each potato a few times with a fork and bake directly on the oven rack for 60 to 70 minutes, until the skins are crisp and a knife slides easily into the centre.
-
Let the potatoes cool for about 10 minutes. Slice a thin layer off the top of each one lengthwise, then gently scoop the insides into a bowl, leaving about a quarter inch of potato in the skin so it holds its shape.
-
Mash the potato with the butter, sour cream, seasoning and 3/4 cup of the smoked cheddar until creamy. Taste and add a little more seasoning if you like.
-
Spoon the filling back into the skins, piling it high. Place on a baking sheet, top with the remaining smoked cheddar and bake for another 20 minutes until golden and bubbly.
**Top with crumbled bacon, pulled turkey or chili before the second bake.
