Twice-Baked Loaded BBQ Potatoes

Directions

1. Wash potatoes with cold water and poke holes around each one with a fork. Rub each potato down with oil and generously salt. Place potatoes in a grill/smoker or oven at 350°F for about an hour or until fork tender. Remove potatoes and let cool until you can easily handle them.

2. Slice the top off of each potato (about a half inch) and scrape out the insides into a bowl. Add milk, ½ stick melted butter, sour cream, cheddar cheese, and 1 tsp Mayor of Rub Town. Mash or whisk until smooth.

3. Fill the bottom half of each potato with pulled pork or chopped brisket. Fill the remaining space to the top with the potato filling. Brush potatoes with melted butter and add another sprinkle of seasoning.

4. Place potatoes on an oil-coated sheet pan and place back in the grill/smoker or oven at 400°F for about 30 min or until the tops are golden brown. Pull and let cool for 5 minutes.

5. Top potatoes with BBQ sauce, sour cream, and chives to your liking. Serve immediately.