5 large Idaho baking potatoes (about 1 pound each)1 tablespoon olive oil2 teaspoons course sea salt, divided1/2 teaspoon pepper, divided2 cups shredded sharp cheddar cheese (8 ounces)
1 tablespoon Grandma Bessie's Pot Roast Blend1 cup sour cream4 tablespoons unsalted butter, room temperature2 tablespoons chives (optional garnish)INSTRUCTIONS:Preheat the oven to 400 degrees F.
Line a large baking sheet with aluminum foil.Rub potatoes with the olive oil and sprinkle with 1 teaspoon of the sea salt and 1/8 teaspoon of the pepper.
Place potatoes on baking sheet.
Bake until fork-tender, approx. 1 hour and 10 minutes.
Remove from oven and let rest until cool enough to hold in your hand.Peel 1 potato completely, discarding the skin.
Place the pulp in a large bowl.
Cut the top 1/4 of each of the remaining 4 potatoes and, using a spoon, scoop pulp from the potatoes into the bowl, leaving a thin layer of pulp inside the skin.
Return the potato shells to the baking sheet.Using a handheld masher, mash the potato pulp until smooth.
Add 1 cup of the cheddar cheese, sour cream, Grandma Bessie's Pot Roast Blend, butter, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon pepper and, using a mixer, beat until smooth.
Spoon the potato mixture into the potato shells and top with the remaining cheese.
Preheat oven to 300 degrees F and bake until cheese is melted, about 15 minutes.
Recipe credit: Spiced Up!