Recipes > Side Dish

Cajun Twice Baked Potatoes

Prep Time

10 minutes

Cook Time

80 minutes

Servings

6-8 people

One of the most popular side dishes gets a Cajun twist for the holidays! These Cajun Twice Baked Potatoes by Salt & Lavender are cheesy, savory and the perfect dish for your holiday table.

Cajun Twice Baked Potatoes

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Ingredients

  • 4 Russet (Baking) Potatoes

  • Olive Oil, as Needed

  • 6 Strips Bacon, Cut into Small Pieces

  • 1 Tablespoon Tony’s Original Creole Seasoning

  • 1/2 Cup Sour Cream

  • 1/2 Cup Milk

  • 1/3 Cup Scallions, Chopped

  • 1 Cup Cheddar Cheese, Grated

  • Clear

Directions

  1. Preheat oven to 400°F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
  2. Scrub the potatoes, dry them off, poke 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.
  3. 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.
  4. 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.
  5. 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 or fall apart.
  6. To the bowl, add the Tony’s Original Creole 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.
  7. Spoon the mixture into each potato half, then top with the rest of the cheddar and bacon.
  8. Bake for another 20 minutes or until the potatoes are hot and bubbly. You also have the option to broil them for a few minutes to add a bit of browning.

NOTES:

  1. We recommend using fairly large potatoes for this recipe.
  2. Recipe makes 8 stuffed potato halves. If you want to cut the recipe in half, simply use two potatoes and cut every ingredient measurement in half.
  3. Grate your own cheese instead of using the pre-shredded kind so it melts better.
  4. 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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