Twice Baked Cheddar Avocado Potatoes
Twice Baked Cheddar Avocado Potatoes
Olivelle
12
20 minutes
90 minutes
BBQ
Sides
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!
Ingredients
- 6 Russet Potatoes
- 5 Tbsp Caramelized Garlic Infused Olive Oil
- 4 tsp Smokey Bacon Sea Salt
- 1 Avocado
- 2 Tbsp Sweet Smoked Chili Rub & Seasoning
- ½ 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, rub, 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.
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