Twice Baked Cheddar Avocado Potatoes
Twice Baked Cheddar Avocado Potatoes
Brie Thompson
12
20 minutes
100 minutes
Twice baked potatoes are comfort food at its best, and this loaded version is one I make again and again. Creamy avocado, Greek yogurt, and melty cheddar come together with Caramelized Garlic Infused Olive Oil, Smokey Bacon Infused Sea Salt, and Sweet Smoked Chili Rub for a smoky, savory filling. Serve these Twice Baked Cheddar Avocado Potatoes as a side for steak or as a crowd pleasing appetizer.
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Ingredients
- 6 Russet Potatoes
- 5 Tbsp Caramelized Garlic Infused Olive Oil, divided
- 4 tsp Smokey Bacon Infused Sea Salt, divided
- 1 Avocado
- 2 Tbsp Sweet Smoked Chili Rub
- ½ cup Greek Yogurt
- 2 cups Grated Cheddar Cheese, plus more for topping
- 2 Pieces Bacon, cooked crisp and crumbled, to garnish
- 1 Jalapeño, diced, to garnish
Directions
Preheat the oven to 400°F.
Poke holes in the potatoes with a fork. Rub the potatoes with 1 Tbsp Caramelized Garlic Infused Olive Oil and 2 tsp Smokey Bacon Infused Sea Salt. Place on an oven rack and bake until easily pierced with a knife, 60 to 90 minutes.
Once cool enough to handle, cut the potatoes in half lengthwise. Scoop the insides into a large bowl, leaving the skins intact.
Add 3 Tbsp Caramelized Garlic Infused Olive Oil, the remaining 2 tsp Smokey Bacon Infused Sea Salt, avocado, Sweet Smoked Chili Rub, Greek yogurt, and 2 cups cheddar cheese to the bowl. Mash until well combined.
Place the potato skins on a baking sheet. Spoon the potato mixture into the skins and top with cheddar cheese. Drizzle with the remaining 1 Tbsp Caramelized Garlic Infused Olive Oil.
Bake until the cheese is melted, about 10 minutes.
Top with the bacon. Garnish with the jalapeño. Serve immediately.