​Ingredients

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• 4 russet potatoes

• 1/2 cup Smoky Brisket sauce

• 1/2 cup sour cream

• 1 stalk green onion, sliced thinly into small rounds

• 2 strips bacon, cooked and crumbled

• 1 cup shredded cheddar cheese

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Directions

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1. Pre-heat your oven (450º) or air fryer (400º)

2. Scrub the potatoes well, removing all of the dirt and then dry thoroughly

3. Rub the potatoes with a high temp oil such as avocado or light/pure olive oil then sprinkle with a little salt and pepper.

4. Place in the oven (lined sheet pan) for around 1 hour or an air fryer (basket) for 40 minutes; rotate the potatoes every 20 or so minutes, checking their temperature as the projected time gets closer.

5. While the potatoes are cooking, prep your other ingredients and set aside for now.

6. When the potatoes' temperature reaches 200º--205º, remove them and cut open to release the steam.

7. Use a fork to break up the inside flesh. Spoon in 1T Smoky Brisket sauce and then layer on the cheese, crumbled bacon, green onion, and sour cream.

   • You can also pause after adding the cheese and broil the potatoes for 1-2 minutes to help the cheese melt faster, and then continue adding the remaining ingredients​

8. Serve immediately and enjoy!