GOETTA LOADED TWICE BAKED POTATOES

Ingredients

·         1 Roll 16 OZ Queen City Sausage-Goetta, browned and crumbled

·         4 Large Russet potatoes, washed

·         1 Cup Cheddar cheese, shredded

·         1/3 Cup Whole milk

·         1/3 Cup Sour cream

·         4 TSP Unsalted butter

·         ½ TSP Kosher sea salt

·         ¼ TSP Paprika

·         ½ TSP Garlic powder

·         ¼ TSP Ground black pepper

·         ¼ TSP Onion powder

·         2 TBS Chives, chopped

Directions

1.       Preheat oven to 400 degrees

2.       Prick potatoes with a fork and wrap in foil.  Place on a baking sheet.  Bake for 1 hour

3.       Remove from oven, cool for 10 minutes and reduce oven to 350 degrees

4.       Slice each potato in half.  Carefully spoon out the insides.  Do not break the skins.  Add insides to a large bowl.  Return the hollowed out potatoes to the baking pan

5.       Large bowl; add butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup of cheddar and ¾ of the goetta crumbles.  Mix well, but chunky.  Scoop mixture into skin shells

6.       Top with remaining cheddar and goetta

7.       Place in oven and bake for 20-25 minutes.  Top with chives.  Serve immediately

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