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CATEGORY Sides SERVINGS 12 PREP TIME 20 minutes COOK TIME 90 minutes AUTHOR: Olivelle

The twice baked potato is hands down one of our favorite ways to prepare a potato! Salty, creamy, cheesy, and a little spicy this will become your new favorite way to prepare spuds! The cheddar & jalapeno dipper has just enough heat to bring depth to your potato but is still mild enough for the kids to enjoy! Cooking tip: Bake the potatoes the day before to allow enough time to cook and cool before preparing the insides! This is the perfect side for any steak lover!


  • 6 Russet Potatoes

  • 5 Tbsp Caramelized Garlic Infused Olive Oil

  • 4 tsp Smokey Bacon Sea Salt

  • 1 Avocado

  • 2 Tbsp Cheddar Jalapeño Dipper & Seasoning

  • 1/2 Cup Greek Yogurt

  • 2 Cups Grated Cheddar Cheese, plus more for serving

  • 2 Pieces Bacon, crispy and crumbled

  • 1 Jalapeño, diced


  1. Set the oven to 400F.

  2. Use a fork to poke holes in your potato then rub potatoes with 1 tbsp olive oil and 2 tsp salt. Place on the oven rack and bake until easily pierced with a knife, about 60-90 minutes.

  3. Once cool enough to handle, cut potatoes into half lengthwise and scoop out potatoes into a large bowl, making sure to leave skin intact to stuff later.

  4. In the bowl with the potatoes add in your 3 Tbsp olive oil, 2 tsp salt, avocado, dipper, greek yogurt, and 2 cups cheese. Smash until well combined.

  5. Place potato skins on a baking tray or baking dish. Scoop your potato mixture back into your potatoes skins and top with cheddar cheese and 1 tbsp olive oil.

  6. Place potatoes in the oven and cook for an additional 10 minutes or until the cheese is melted.

  7. Top with bacon and jalapenos, serve immediately.

#CaramelizedGarlicInfusedOliveOil #SmokeyBaconSeaSalt #CheddarJalapeñoDipperSeasoning


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