Ingredients

makes 2 stuffed potatoes, serves 2 to 4

　　2 extra-large baking potatoes

　　1 teaspoon vegetable oil

　　1/4 teaspoon Neely’s Barbecue Seasoning (page 22)

　　2 tablespoons butter

　　1/4 cup buttermilk

　　2 ounces Neufchâtel (reduced-fat cream cheese)

　　2 scallions, finely chopped

　　Kosher salt

　　Freshly ground black pepper

　　Dash hot sauce

　　1/2 cup chopped roasted or smoked turkey or chicken

　　1/4 cup Neely’s Barbecue Sauce (page 25)

　　Shredded cheddar cheese, for garnish

　　Snipped fresh chives, for garnish

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Scrub the potatoes well under warm water, then rub them with the oil and Neely’s Barbecue Seasoning. Place them on a baking sheet or directly on the baking rack of your oven, and bake them for 1 hour, or until they are tender but not overcooked. Let the potatoes cool for about 15 minutes, or until they are cool enough to handle, and then cut them in half lengthwise. Using a spoon, scoop out most of the potato meat and put it into a mixing bowl (reserve enough of the potato to form a sturdy shell).

　　

Step 3

Add the butter, buttermilk, Neufchâtel, scallions, salt and pepper to taste, and the hot sauce to the bowl with the potatoes, and stir everything gently with a whisk until the butter melts into the mixture. Add the turkey or chicken and Neely’s Barbecue Sauce, and mix together. I like my tater stuffing on the rustic side, so it doesn’t have to be perfectly smooth. Use a spoon to place the stuffing back into the potato shell (if you want to get fancy, you can also use a pastry bag with a large hole and pipe the mixture back into the potato shell). Garnish with cheddar cheese, then return the stuffed potatoes to the oven and bake for another 15 to 20 minutes, until the tops are very lightly browned. Garnish the baked potatoes with the snipped chives, and serve.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.