2 cups Byron’s BBQ, heated according to package directions 4 baking potatoes 1/2 cup sour cream 4 green onions, finely chopped and divided 1/2 cup shredded extra-sharp cheddar cheese
Preheat oven to 425 degrees F. Poke holes in potatoes and wrap in foil. Bake in oven for 45 to 60 minutes until tender. Or, poke holes in potatoes and microwave on high for 10 minutes, turning potatoes after 5 minutes.
While potatoes cook, combine sour cream and 2 tablespoons green onions; set aside. Slice potatoes lengthwise, fluff potato with fork. Top each potato evenly with BBQ, sour cream mixture, cheese, and remaining onions. Serves 4.
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