Sriracha Twice Baked Potatoes
July 03, 2016
"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..."
- 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
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.
Bake the potatoes until are cooked trough and the skin s crispy, about 50 minutes,.
When the potatoes are cooked, let them sit just until they are cool enough to handle about 15 minutes.
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.
Line the potato skins up on the baking sheet.
Put the scooped out insides in a medium mixing bowl with the sour cream, Sriracha and half of the cheese.
Season the mixture with salt and pepper, then use a potato masher to mash the potatoes and mix everything together until it's combined.
Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon.
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.
Serve immediately, with a dollop of sour cram on each potato skin.
Garnish with cilantro leaves.
Tips & Variations
No special items needed.