Thrice-Spiced Twice-Baked Potatoes
Total Time: 01h 40m
Hands-on Time: 00h 20m
Makes: 16 servings
Twice-baked potatoes with a mouthwatering mix of organic spices and herbs, and a snappy litte kick from cayenne.
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Ingredients
- 8 Russet potatoes, washed
- 1 tablespoon sea salt or Himalayan pink salt
- 1/2 cup unsalted butter, cut into cubes
- 1 cup chopped cooked bacon, fat strained off, or plant-based alternative
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 1 teaspoon Simply Organic® Thyme
- 1 teaspoon Simply Organic® Sage
- Simply Organic® Black Pepper, to taste
- 1/2 teaspoon Simply Organic® Cayenne
- 1/8 teaspoon Simply Organic® Nutmeg
- 1/8 teaspoon Simply Organic® Cardamom
- 5 green onions, thinly sliced, plus more for garnish
Directions
- Preheat oven to 400 degrees.
- Poke each wet potato 4 to 5 times with a fork, then toss with salt. Place directly on oven rack and bake for 1 hour, until cooked through (when pierced with a sharp knife, potato feels soft all the way through). Remove potatoes from oven and lower heat to 350 degrees.
- In a large mixing bowl, combine butter, bacon bits and sour cream.
- Using a clean towel to protect your hands from the heat, cut each potato in half lengthwise. Gently scrape insides of each potato into mixing bowl with butter mixture, leaving a thin layer of potato in the skin and taking care not to tear the shell. Place hollowed-out potato shells on a baking sheet.
- Using a mixer or immersion blender, whip potato and butter mixture together. Add cheese, spices and the 5 green onions. Mix until well combined.
- Fill each potato shell, rounded, to about 1 inch above the rim, top with cheese and bake for 20 minutes, until cooked through and tops are browned. Garnish with additional green onion, and serve hot.
