Jim Beam Twice Baked Potato
 |
Steak sauce tinged potato among other favorites like cheddar and chives.
Serves Up To: 8 Servings
Cook Time: 1 Hour
Difficulty: Simple
Ingredients
4 large Russet Potatoes
1/2 cup Sour cream
1/2 cup Butter, unsalted
1/2 cup Jim Beam Original Steak Sauce
1 tsp Salt
1/2 tsp Pepper
1 cup Cheddar cheese, shredded
1/4 cup Chives or scallions, sliced on a bias
|
Directions
- Pierce the potatoes all over with a fork and cut a slit in the top. Roast at 350°F for about an hour or until soft.
- Squeezing the potato on the sides using towels to avoid burns, scoop out the flesh of the potato into a work bowl leaving about a quarter inch layer.
- Combine the scooped out flesh with the sour cream, butter, Jim Beam Steak Sauce, salt, pepper, and a half cup of the cheddar cheese and mash it all together.
- Return this mixture to the hollowed out potatoes, distributing it evenly, and top them with the remaining shredded cheese. Return to the oven and bake until cheese is bubbling and browned. Serve topped with chives or scallions.
Recommended Products Used For This Recipe