Original Creole Seasoning 
Cream Cheese Pecan Praline King Cake
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Get RecipeOne 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.
Ingredients
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4 Russet (Baking) Potatoes
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Olive Oil, as Needed
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6 Strips Bacon, Cut into Small Pieces
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1 Tablespoon Tony’s Original Creole Seasoning
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1/2 Cup Sour Cream
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1/2 Cup Milk
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1/3 Cup Scallions, Chopped
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1 Cup Cheddar Cheese, Grated
- Clear
Directions
- Preheat oven to 400°F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
- 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.
- 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 or fall apart.
- 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.
- 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. You also have the option to broil them for a few minutes to add a bit of browning.
NOTES:
- We recommend using fairly large potatoes for this recipe.
- 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.
- Grate your own cheese instead of using the pre-shredded kind so it melts better.
- 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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