Tokin’ Tater Deluxe 🥔💨
Total Time: 15 mins Yield: 2 Servings
🥔 Ingredients (for 6 servings):
6 large russet potatoes, scrubbed clean
3 tbsp olive oil (to rub on potatoes)
1 tsp kosher salt (for potato skins)
3 tbsp butter (use infused butter or plain if infusing separately)
3/4 cup sour cream
1½ cups shredded cheddar cheese
.1g doses of distillate or RSO, depending on desired potency
🍳 Optional Toppings (choose a few or offer buffet-style):
For Side Dish Mode:
½ cup chopped chives or green onions
½ cup bacon crumbles or plant-based alternative
2 tbsp garlic herb butter
Sprinkle of smoked paprika
Crispy fried onions
For Main Course Mode:
1½ cups chili (meat or veggie)
1½ cups BBQ pulled pork or jackfruit
1 cup roasted mushrooms & caramelized onions
1 cup steamed broccoli + cheese sauce
1½ cups taco-spiced ground beef + toppings like guac or crema
Jalapeños and ranch drizzle
🔥 Instructions:
Preheat oven to 400°F (200°C).
Rub each potato with olive oil and salt. Prick with a fork a few times.Bake potatoes directly on the oven rack for 45–60 minutes, until crispy on the outside and soft on the inside.
Infuse the butter-sour cream mix:
In a small saucepan over low heat, warm the 3 tbsp butter and ¾ cup sour cream until soft and well-blended (do not boil).
Add your RSO or distillate, stirring constantly until fully incorporated.Dosing note: If using 300mg total for 6 servings, you’ll want 50mg per potato. Scale down for lighter potency (e.g., 60–120mg total = 10–20mg per serving).
Slice and fluff.
Once potatoes are done, slice each lengthwise, fluff the inside with a fork, and drizzle ~2 tbsp of infused mix into each. Top with shredded cheddar so it melts into the heat.Customize the toppings!
Offer toppings buffet-style or pre-load them depending on whether it's a side or main. For melty toppings, pop potatoes back in the oven for 5–10 minutes before serving.
🌈 Serving Suggestions:
Serve with a citrusy cannabis mocktail or a sparkling lemonade. Perfect for group dinners, parties, or elevated lounge nights.