A big old baked potato with all the trimmings is one of the easiest – and tastiest – side dishes around. Some folks make a meal out of a baked potato! Start with a good russet potato and add some of the sour cream that we jazzed up with Fredericksburg Farms Lone Star Roasted Garlic/Chive Dipmix and the simple baked potato rises to a whole ‘nother level of good!
Ingredients
To Serve 4.
4 russet baking potatoes, lightly brushed with canola oil and
baked until soft
1 cup sour cream
2 tablespoons Fredericksburg Farms Lone Star Roasted Garlic/Chive Dip mix
Butter slices
Shredded cheddar cheese
Salt and freshly ground black pepper to taste
Instructions
While potatoes are baking, whisk the sour cream and Lone Star Roasted Garlic/ChiveDip mix together, blending well. Cover tightly with plastic wrap and store in refrigerator until ready to use. Split the baked potatoes open, cutting them almost in half, but leaving a hinge at the bottom. Slightly smash the potatoes form each end to form a sort of pocket. Serve the potatoes hot, passing the butter slices, shredded cheese, seasoned sour cream, and salt and pepper separately. Enjoy!
