July 2nd, 2018
Independence Day is coming up and we've got you covered for your leftovers. Whether you celebrated this past weekend or planning to on Wednesday or this coming weekend, here is the plan for your delicious leftovers.
4 large russet potatoes
1 tablespoon olive oil
2 tablespoons butter
1 cup Ranch dip
1 cup grated jalapeño cheddar cheese
1/4 red onion sliced thin (optional)
Leftover barbecue meat
Barbecue sauce (your favorite)
Preheat oven to 400 degrees.
Rub each of the potatoes with olive oil and sprinkle with sea salt. Bake for 45 minutes or until cooked through. Remove from the oven.
Cut the top 1/3 of the potato off. Remove the warm inside of the potato. Make sure and keep 1/4 - 1/2-inch border inside the potato untouched. Put the warm potato into a bowl. Continue with all of the potatoes.
Mash the scooped-out potato with a fork. Stir in the ranch dip. Jalapeño cheese and sliced red onion. Season with salt and pepper.
Scoop the mashed potato mixture back into the hollowed-out potato. Top with the barbecue meat. Sprinkle with cheddar cheese and sliced red onion. Drizzle with barbecue sauce.
Place the stuffed potatoes in the oven for 15 minutes or until cheese is melted. Serve warm.