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1
Preheat the oven to 425F.
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2
Scrub the potatoes well under warm water, then rub them with the oil and Neelys Barbecue Seasoning.
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3
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.
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4
Let the potatoes cool for about 15 minutes, or until they are cool enough to handle, and then cut them in half lengthwise.
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5
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).
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6
Add the butter, buttermilk, Neufchatel, 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.
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7
Add the turkey or chicken and Neelys Barbecue Sauce, and mix together.
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8
I like my tater stuffing on the rustic side, so it doesnt have to be perfectly smooth.
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9
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).
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10
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.
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11
Garnish the baked potatoes with the snipped chives, and serve.
