Loaded Potato Skins
6 medium to large Russet potatoes
3 tbsp. sour cream
1 cup cheese, shredded (we used 1/2 marble, 1/2 Monterey Jack), divided
4 strips bacon, chopped
2 tsp Brass Ring Original, divided
Preheat oven to 350 F
Wash and wrap potatoes in tin foil.
Place potatoes in oven for 45 mins or until done. Let cool. Cut each potato in half. Scoop out the middle of the potato, set aside.
Cook bacon bits, set aside.
Take scooped potato, and mash with sour cream, bacon bits and half the cheese and mash. Sprinkle half the BR Original into the empty potato skin. Place the mashed potato into the empty potato skin. Sprinkle with the remaining BR Original and cheese. Place in oven and bake for 10 mins on 350 F and then broil on low until done.