Smoked Twice Baked Potatoes with Horseradish Crema

Directions

1. Start by wrapping each Russet Potato in foil. Place on grill at 375°F for about 1.5 hrs, then pull and unwrap.

2. Cut off a ¼ of the top of the potato, long ways, and scoop out the potato into a bowl, forming a boat with the potato. In the bowl, add chives, roasted garlic, ½ Cup Sour Cream, Butter, Lanes Smoked Finishing Salt, and Coarse Black Pepper Combine to a rough mash.
3. Spray the outside of the potato boats with cooking spray of choice, then salt potato skin. Scoop the rough mash back into the hollowed potato boats until just mounding over the top. Sprinkle shredded Sharp Cheddar Cheese on top and back on to the grill until cheese is melted and potato skin crisps up.

4. In a bowl, combine ¾ Cup Sour Cream, Terrapin Ridge Horseradish Sauce, and juice of half a lime.

5. Season with salt/pepper to taste. Fill squeeze bottle and add Horseradish crema over potatoes.

6. Garnish with Smoked Bacon Bits, Green Onion, and salt/pepper to taste. Serve and enjoy!