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Rated 5 stars by 1 users
Sides
12
20 minutes
90 minutes
Olivelle
The twice baked potato is hands down one of our favorite ways to prepare a potato! Salty, creamy, cheesy, and a little spicy this will become your new favorite way to prepare spuds! The cheddar & jalapeno dipper has just enough heat to bring depth to your potato but is still mild enough for the kids to enjoy! Cooking tip: Bake the potatoes the day before to allow enough time to cook and cool before preparing the insides! This is the perfect side for any steak lover!
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6 Russet Potatoes
4 tsp Smokey Bacon Sea Salt
1 Avocado
1/2 Cup Greek Yogurt
2 Cups Grated Cheddar Cheese, plus more for serving
2 Pieces Bacon, crispy and crumbled
1 Jalapeño, diced
Set the oven to 400F.
Use a fork to poke holes in your potato then rub potatoes with 1 tbsp olive oil and 2 tsp salt. Place on the oven rack and bake until easily pierced with a knife, about 60-90 minutes.
Once cool enough to handle, cut potatoes into half lengthwise and scoop out potatoes into a large bowl, making sure to leave skin intact to stuff later.
In the bowl with the potatoes add in your 3 Tbsp olive oil, 2 tsp salt, avocado, dipper, greek yogurt, and 2 cups cheese. Smash until well combined.
Place potato skins on a baking tray or baking dish. Scoop your potato mixture back into your potatoes skins and top with cheddar cheese and 1 tbsp olive oil.
Place potatoes in the oven and cook for an additional 10 minutes or until the cheese is melted.
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