These ultra-loaded twice-baked taters go over the top with a heaping pile of braised wild boar tossed in the reduced cooking liquid and drizzled with a copious amount of cheese sauce (because, well,cheese sauce). What's inside the potato is equally important, with sour cream, parmesan cheese, tangy red peppers, and scallions stealing the show.

For the cheese sauce, get deli-style American cheese so it melts properly. Velveeta is a good option too. For a white cheese sauce, you could also substitute white melting cheeses like mozzarella, Monterey jack, or fontina.

If you'd like to shorten the process of bringing this dish together, braise the meat a day ahead. It will always be better if it cools down in the braising liquid, allowing it to reabsorb the juices and fats expelled during cooking. Leftover meat? No problem. Make a pulled boar sandwich with some cheese sauce.

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1. Add a few tablespoons of canola oil to a dutch oven or deep-sided pan. Set the heat to high, and once the oil begins to smoke, start searing the boar. Sear until browned all over and set aside. Immediately add the roughly chopped vegetables to the pan. Let the garlic and onion caramelize, then deglaze with the balsamic vinegar. Add the meat back in, add the stock, season, and bring to a simmer.
2. Set the oven to 350ºF. Once simmering, cover the wild boar and place it in the oven, and braise until pull-apart tender—about three hours. Let the boar cool in the liquid. Strain the vegetables out, cover the meat with the liquid, and cool it while waiting for the potatoes, if possible. Pour the braising liquid into a pot, reduce it by half, whisk in a nob of butter, and toss it back in with the boar.
3. Set the oven to 425ºF. Rub the potatoes with extra virgin olive oil and salt liberally. Set them on a sheet pan or cast iron lined with parchment. Use a fork to punch a few holes in the potatoes so they don't explode in the oven while baking.
4. Bake the potatoes until cooked through—about 75 minutes. They’ll be soft to the touch but not wilting on the outside. Remove and immediately cut in half length-wise to stop the cooking process. Warm the milk and butter together in a small pot. Scrape the potato from the skin, leaving just enough to hold the form of the potato.
5. Run the scooped potato through a ricer or use a potato masher for an even consistency. Add the diced roasted red peppers, green onion, sour cream, parmesan cheese, milk and butter, season with salt and pepper, and whip everything together. Add the mashed potato mixture back into the potato skins, filling them until slightly heaping over the top.
6. Place the twice-baked potatoes back on the sheet pan, sprinkle with some extra parmesan and cheddar cheese, and bake until crispy and golden brown—about 15 minutes.
7. Cook the bacon on a sheet tray or pan until crispy, chop it up, and set aside.
8. Make the cheese sauce in a double boiler (a pot with water and a metal mixing bowl that fits on top). Add the heavy cream and smoked paprika to the bowl over the water. Bring the pot to a solid simmer to heat the cream. Whisk in the cheddar (grate it yourself) and American cheese until the cheese sauce is nice and smooth. Add the diced pickled jalapenos and keep warm, so it doesn't thicken back up.
9. To plate, start with a twice-baked potato and add a heaping pile of the braised boar in its reduced juices. Drizzle with the cheese sauce. Sprinkle with bacon and green onions.