Twice-Baked Potatoes with Wisconsin Sharp Cheddar

Author

NuWave

Servings

4

Category

Appetizers

Ingredients

• 2 baking potatoes, washed
• 2 T extra-virgin olive oil
• 3 oz unsalted butter, softened
• 2 oz sour cream
• ½ c Wisconsin yellow cheddar
• 2 oz heavy cream
• Sea salt to taste
• Freshly ground black pepper to taste

Directions

1. Place potatoes on grill and bake at 360°F 50/50 for 30 minutes. When done, knife should pierce the skins easily.
2. With sharp knife, cut each potato in half lengthwise. Scrape out insides into a mixing bowl, being careful not to tear the shell. Leave small rim of potato intact for support. Lay hollowed out potato shells on a round roasting pan.
3. Smash potatoes into the butter and sour cream. Add cheese, milk, seasoned salt, chives, and black pepper to taste. Mix well.
4. Fill potato shells with filling. Fill shells so they look abundant and heaping. Top each potato with a little more grated cheese.
5. Place them on grill andcook at 350°F 50/50 for 10 minutes until golden brown. Serve.