Level Up Your Twice-Baked Potatoes – Garden & Gun
A Nashville chef melds the classic steakhouse side with a dive-bar favorite
Ingredients
- 1½ cups sour cream
- 1½ cups Duke’s mayonnaise
- 4 tbsp. Crystal hot sauce
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. Kosher salt
- ½ tbsp. black pepper
- ½ tsp. cayenne
- ¼ cup scallions, sliced
- 2 cups sharp cheddar, shredded
- 2 cups blue cheese crumbles
- 4 large russet potatoes, baked
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