Twice Baked Potatoes
Twice Baked Potatoes, also called stuffed potatoes, give your meal that restaurant quality pizzaz.
We had to add twice baked potatoes to our Cajun recipes after enjoying them so much at Mike Anderson’s restaurant.
So, this is what we conjured up.
If you’re hungry for something a little jazzier than baked potatoes, try this twice baked potato recipe (some people call them stuffed potatoes.)
It’s sure to be a hit!
Ingredients for Twice Baked Potatoes
4 medium – large Idaho potatoes
1/2 cup sour cream
1/4 cup chopped green onions
2 small broccoli crowns (or 1/2 bag frozen broccoli crowns) – steamed
2 cups finely shredded Cheddar cheese
2 tablespoons butter
Bacon bits (optional)
Tony’s Creole Seasoning
Preheat oven to 400 degrees F.
Wrap in foil.
Bake for 1 1/2 hours turning over half way through cooking.
In the meantime, steam broccoli crowns.
Remove potatoes from oven and open from foil.
Let sit a few minutes.
Cut potatoes in half and separate.
Allow to cool a bit in order to handle.
Take a small spoon or ice cream scooper and hollow out the potato halves.
Put in a large mixing bowl.
(Do not scoop all the way to the skin so that you have a stable base.)
To the potatoes, add butter, sour cream, broccoli, green onions, cheese, and seasonings.
With a potato masher or a large whisk, mash all the ingredients together well.
Place the mixture back into the potato shells.
Place on a baking sheet or casserole dish.
Top with more shredded Cheddar cheese.
Bake 5-10 minutes to re-heat and melt the cheese.
Remove from oven and serve.
Serving Suggestions for Twice Baked Potatoes
A typical serving is a half potato for each person.
Enjoy with a steak or seafood or anything you like.