Sriracha Twice Baked Potatoes

4-8
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"This is a recipe I found off another food site that I adjusted to our liking...this makes a great side dish...or you can serve these as an appetizer, by cutting the halves in half again..."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (340.2 g)
  • Calories 492.6
  • Total Fat - 27.5 g
  • Saturated Fat - 12 g
  • Cholesterol - 59.3 mg
  • Sodium - 1024.3 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 5.2 g
  • Sugars - 2.8 g
  • Protein - 23.4 g
  • Calcium - 360.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, poke with a fork to let steam out, then rub them with canola oil and sprinkle them with salt.

Step 2

Bake the potatoes until are cooked trough and the skin s crispy, about 50 minutes,.

Step 3

When the potatoes are cooked, let them sit just until they are cool enough to handle about 15 minutes.

Step 4

Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked inside,leaving about 1/2-inch of flesh on each skin.

Step 5

Line the potato skins up on the baking sheet.

Step 6

Put the scooped out insides in a medium mixing bowl with the sour cream, Sriracha and half of the cheese.

Step 7

Season the mixture with salt and pepper, then use a potato masher to mash the potatoes and mix everything together until it's combined.

Step 8

Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon.

Step 9

Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, about 10-12 minutes.

Step 10

Serve immediately, with a dollop of sour cram on each potato skin.

Step 11

Garnish with cilantro leaves.

Tips & Variations


No special items needed.

Related

Daily Inspiration

We enjoyed these twice-baked potatoes. I used some smaller potatoes so I could have leftovers to heat up again for other meals. Have to admit that while we love heat and we also love sriracha, I reduced the amount suggested. Will definitely make these potatoes again.

(11 Apr 2017)

Susie D

Yummy! I baked and stuffed the potatoes early in the day and then baked them off for dinner. I loved the level spicy sriracha, but the other diner would have preferred a little less heat. The finished potatoes look nice on a plate too! Served with BBQ ribs and green beans. Did I say YUM?

review by:
(8 Apr 2017)