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!
Servings: 12 - Prep Time: 20 minutes - Cook Time: 90 minutes
Ingredients:
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6 Russet Potatoes
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4 tsp Smokey Bacon Sea Salt
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1 Avocado
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1/2 Cup Greek Yogurt
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2 Cups Grated Cheddar Cheese, plus more for serving
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2 Pieces Bacon, crispy and crumbled
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1 Jalapeño, diced
Directions:
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Set the oven to 400F.
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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.
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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.
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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.
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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.
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Place potatoes in the oven and cook for an additional 10 minutes or until the cheese is melted.
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Top with bacon and jalapenos, serve immediately.
