potatoes, canola oil, Hungry Fan Barbecue Spice Blend, butter, sour cream, cream cheese, parmesan, salt, chives
Basting brush, Sheet pan, Mixing bowls
What’s the secret to making mouth-watering twice-baked potatoes? The answer: tons of cheese and barbecue spice. This recipe is perfect for making ahead of your tailgate and then easily reheating. Straight-up Belichick strategy on this one.
Plus, twice-baked potatoes are just freaking fantastic. They’re creamy and crisp at the same time with mixed-in flavor explosions. There may be more common ways to prepare potatoes, but this may be the best way.
8 russet potatoes
1/4 cup canola oil
1 pouch Hungry Fan Barbecue Spice Blend
1 stick unsalted butter, brought to room temperature
1 cup sour cream
1 cup cream cheese
1 cup parmesan cheese
2 tablespoons salt
Black pepper, to taste
Minced chives, to taste
Preheat oven to 400 degrees F*.
Brush the potatoes with canola oil and place them on a baking sheet lined with foil. Pierce the potatoes several times with a fork.
Bake potatoes for 1 hour.
Remove the potatoes from the oven and let cool. Once cool enough to hold, slice the potatoes in half lengthwise.
Use a spoon to remove the potatoes’ innards, but be careful not to tear the skin.
Place the scooped-out potato innards into a mixing bowl. Add in the remaining ingredients and mix together well.
Scoop the potato mixture back into the potato skin shells.
Wrap in tinfoil, transport to the game, and reheat on the grill.
Serve topped with a sprinkle of black pepper or minced chives.
If you are more crunched for time, you can microwave the potatoes under a wet cloth. The potato skins will become a bit more frail than if you were to bake them, but it cuts about 40 minutes of cook time out.