Recipe information
Yield
makes 2 stuffed potatoes, serves 2 to 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Scrub the potatoes well under warm water, then rub them with the oil and Neely’s Barbecue Seasoning. Place them on a baking sheet or directly on the baking rack of your oven, and bake them for 1 hour, or until they are tender but not overcooked. Let the potatoes cool for about 15 minutes, or until they are cool enough to handle, and then cut them in half lengthwise. Using a spoon, scoop out most of the potato meat and put it into a mixing bowl (reserve enough of the potato to form a sturdy shell).
Step 3
Add the butter, buttermilk, Neufchâtel, scallions, salt and pepper to taste, and the hot sauce to the bowl with the potatoes, and stir everything gently with a whisk until the butter melts into the mixture. Add the turkey or chicken and Neely’s Barbecue Sauce, and mix together. I like my tater stuffing on the rustic side, so it doesn’t have to be perfectly smooth. Use a spoon to place the stuffing back into the potato shell (if you want to get fancy, you can also use a pastry bag with a large hole and pipe the mixture back into the potato shell). Garnish with cheddar cheese, then return the stuffed potatoes to the oven and bake for another 15 to 20 minutes, until the tops are very lightly browned. Garnish the baked potatoes with the snipped chives, and serve.
