Cajun Twice Baked Potatoes
These Cajun twice baked potatoes are loaded with the best cheesy and creamy filling that has crispy bacon, scallions, and a Cajun kick!
Servings: 8
Ingredients
- 4 Russet (baking) potatoes
- Olive oil as needed
- 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 your oven to 400F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
- Scrub the potatoes, dry them off, pierce them several times with a fork (so they won't explode in the oven), and coat them with olive oil. Place them on the baking sheet and bake for an hour.
- When the potatoes are close to being done, cut the bacon into small pieces and fry it in a skillet until crispy. Transfer the cooked bacon to a paper towel lined plate. Leave the fat in the skillet to use later.
- Take the potatoes out of the oven and allow them to cool enough to be handled (about 15-20 minutes). Meanwhile, prep the remaining ingredients.
- Cut the potatoes in half lengthwise. Scoop out the fluffy insides of the potatoes and add to a medium bowl. Be sure to leave a thick enough rim that the potatoes won't tear/fall apart.
- To the bowl, add the Tony's seasoning, about 3/4 of the cooked bacon + 2 tablespoons of the bacon fat from the skillet, the sour cream, milk, scallions, and about 3/4 of the cheddar. Mash together.
- Spoon the mixture into each potato half, then top with the rest of the cheddar and bacon.
- Bake for another 20 minutes or until the potatoes are hot and bubbly. Optional: broil them for a few minutes to add a bit of browning.
Notes
- I recommend using fairly large Russet potatoes for this recipe.
- Recipe makes 8 stuffed potato halves. If you want to halve the recipe, simply use two potatoes and halve every recipe ingredient.
- I recommend grating your own cheese so it melts better than the pre-shredded kind.
- If you want to skip the bacon, use the same amount of melted butter in the potato mixture instead of the bacon grease.
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