Thrice-Spiced Twice-Baked Potatoes

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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  1. Preheat oven to 400 degrees.
  2. 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.
  3. In a large mixing bowl, combine butter, bacon bits and sour cream.
  4. 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.
  5. Using a mixer or immersion blender, whip potato and butter mixture together. Add cheese, spices and the 5 green onions. Mix until well combined.
  6. 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.