Twice Baked Cheddar Avocado Potatoes
Author: Olivelle
Servings: 12
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! 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 Olive Oil
- 4 tsp Smokey Bacon Sea Salt
- 1 Avocado
- 2 Tbsp Parmesan Asiago Dipper & Seasoning
- 1/2 cup Greek Yogurt
- 2 cups Grated Cheddar Cheese, plus more for topping
- 2 pieces Bacon, crispy and crumbled
- 1 Jalapeño, diced
Directions
- Set the oven to 400°F.
- Use a fork to poke holes in each potato, then rub with 1 Tbsp olive oil and 2 tsp salt. Place directly on the oven rack and bake for 60-90 minutes, until easily pierced with a knife.
- Once cool enough to handle, cut potatoes in half lengthwise and scoop out the flesh into a large bowl, leaving the skins intact for stuffing.
- Add 3 Tbsp olive oil, 2 tsp salt, avocado, dipper seasoning, Greek yogurt, and 2 cups cheddar cheese to the bowl. Mash until well combined.
- Place the potato skins on a baking tray. Spoon the potato mixture back into the skins and top with additional cheddar cheese and 1 Tbsp olive oil.
- Return to the oven and bake for 10 more minutes or until cheese is melted.
- Top with crumbled bacon and diced jalapeños. Serve immediately.