SERVINGS
12
PREP TIME
20 minutes
COOK TIME
90 minutes
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 & jalapeño 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!
INGREDIENTS
- 6 Russet Potatoes
- 5 Tbsp Caramelized Garlic Infused Olive Oil
- 4 tsp Smokey Bacon Sea Salt
- 1 Avocado
- 2 Tbsp Cheddar Jalapeño Dipper & Seasoning
- 1/2 Cup Greek Yogurt
- 2 Cups Grated Cheddar Cheese, plus more for serving
- 2 Pieces Bacon, crispy and crumbled
- 1 Jalapeño, diced
DIRECTIONS
- 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.
- Top with bacon and jalapenos, serve immediately.
