Twice Baked Potatoes
Potatoes so nice we baked 'em twice
- 4 large baking potatoes, 8–12 oz each
- 2 tbsp. extra–virgin olive oil
- 1 tbsp. coarse salt
- 1 tbsp. plus more for sprinkling Cajun Creole Seasoning and Rub
- ¼ cup softened butter
- ¼ cup sour cream
- ¼ cup whipping (35%) cream
- ¼ cup shredded orange cheddar cheese
- 2 cups shredded Swiss cheese, divided
- Salt and freshly ground black pepper to taste
- 8 slices smoky bacon, sliced and cooked crisp
- 1 cup smoked chicken, diced
- 2 green onions, finely diced
Preheat your grill to 450°F/230°C.
Scrub potatoes and pat dry. Place olive oil, salt, and seasoning in a bowl. Add potatoes and toss to coat evenly.
Place potatoes directly on the rack of the preheated oven and bake until very tender (they should yield easily when squeezed), 45 to 75 minutes, depending on size.
Cut potatoes in half lengthwise. Carefully scoop out the pulp, leaving a ½–inch shell around the edge. Place the shells on a baking sheet, pressing down slightly to flatten the bottoms and balance the shells.
In a large bowl, mash the potato pulp. Add the butter, sour cream, whipping cream, cheddar, 1 cup of the Swiss cheese, and salt and pepper to taste. Vigorously stir the mixture to combine until light and fluffy. Fold in bacon, chicken, and green onions.
Fill shells with the potato mixture, piling high. Sprinkle with the remaining Swiss cheese and Cajun Creole Seasoning and Rub. At this point, the stuffed potatoes can be covered and refrigerated for up to 24 hours.
Preheat a grill or oven to medium-high (450°F /230°C) and bake potatoes either on the top rack of the preheated barbecue or in the preheated oven until heated through and lightly browned.
Drizzle with your favourite barbecue sauce or gravy and serve immediately.
I had these with a bunch of friends up at a great cottage in Parry Sound. Steak, and a green salad with these potatoes? Nothing better!
What do you stuff your baked potatoes with?