Description
These Cajun Twice Baked Potatoes are a flavorful and hearty side dish perfect for any occasion. Baked to perfection, scooped and mixed with Creole seasoning, sour cream, bacon, scallions, and cheddar cheese, then baked again until hot and bubbly with a crispy cheesy topping. A great way to enjoy a classic comfort food with a spicy twist.
Ingredients
Scale
Potatoes
- 4 Russet (baking) potatoes
- Olive oil (as needed)
Filling
- 6 strips bacon (cut into small pieces)
- 1 tablespoon Tony Chachere’s Original Creole Seasoning
- 1/2 cup sour cream
- 1/2 cup milk
- 1/3 cup scallions (chopped)
- 1 cup cheddar cheese (grated)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F and position the oven rack in the middle. Line a baking sheet with foil for easy clean-up.
- Bake the potatoes: Scrub the potatoes clean, dry them off, prick several times with a fork to prevent bursting, then coat thoroughly with olive oil. Place on the prepared baking sheet and bake for 1 hour until tender.
- Cook the bacon: While the potatoes are baking, cut the bacon into small pieces and fry it in a skillet over medium heat until crispy. Transfer cooked bacon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet for later use.
- Cool the potatoes: Remove the potatoes from the oven and let them cool for about 15-20 minutes so they can be handled safely.
- Prepare potato filling: Slice the potatoes lengthwise and carefully scoop out the fluffy insides into a medium bowl, leaving a sturdy rim around each skin half to maintain structure.
- Mix filling ingredients: To the potato flesh, add the Creole seasoning, about 3/4 of the crispy bacon pieces, 2 tablespoons of reserved bacon fat, sour cream, milk, scallions, and about 3/4 of the grated cheddar cheese. Mash together until well combined.
- Assemble potatoes: Spoon the mashed mixture evenly back into each potato skin half. Sprinkle the remaining cheddar cheese and bacon pieces on top.
- Bake again for finishing: Return the stuffed potatoes to the oven and bake for an additional 20 minutes, or until heated through and bubbly. For extra browning, broil for a few minutes if desired.
Notes
- Use Russet potatoes for best baking results and fluffy texture.
- Pricking potatoes before baking prevents them from exploding in the oven.
- Reserve some bacon fat for richer flavor in the filling.
- Broiling at the end is optional but adds a nice crispy, browned cheese topping.
- This recipe can be doubled or halved as needed to adjust yield.
