
Category: Entrée, Veggies & Sides
INGREDIENTS:
- Parchment Paper
- 4 medium russet potatoes
- Extra-virgin olive oil
- Sea salt
- 1 Pkg Rustlin' Rob's Cheddar Bacon Dip
- 16 oz sour cream (2 Cups)
DIRECTIONS:
- Mix Rustlin Rob's Cheddar Bacon Dip mix with sour cream. once it is mixed well place int he refrigerator for at least 2 hours.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over.
- Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp. Slice open each potato, fluff the insides. Add a dolop of the Cheddasr Bacon dip and serve with desired toppings.
NOTE: It would be better to make the dip the day before.