DOUBLE BAKED POTATOES

DOUBLE BAKED POTATOES

CategoryDifficultyBeginner

Take your potatoes to the next level with this creamy and delicious double baked potato recipe by Chef Edouardo Jordan.

Yields2 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 2 Large Russet Potatoes
 2 tbsp Butter
 1 tbsp Parmesan Cheese, Grated
 ¼ cup Tony's Creole-Style Ranch Salad Dressing
 Tony's Original Creole Seasoning (To Taste)

1

Bake potatoes on oven rack for 30-40 minutes at 350 degrees until tender.

2

Allow to cool for 10 minutes. Split potatoes in half and scoop out the contents without tearing the skin, making a potato bowl.

3

Place the scooped potato into a small pot. Add butter, Parmesan cheese and Tony's Creole-Style Ranch Salad Dressing.

4

Bring to a simmer, while mashing, until a chuncky purée is formed.

5

Using a spoon, scoop the mashed potato purée back in the potato skin bowls and top with more Parmesan and a sprinkle of Tony's Original Creole Seasoning.

6

Place back in oven until the top is golden brown then serve.

Ingredients

 2 Large Russet Potatoes
 2 tbsp Butter
 1 tbsp Parmesan Cheese, Grated
 ¼ cup Tony's Creole-Style Ranch Salad Dressing
 Tony's Original Creole Seasoning (To Taste)

Directions

1

Bake potatoes on oven rack for 30-40 minutes at 350 degrees until tender.

2

Allow to cool for 10 minutes. Split potatoes in half and scoop out the contents without tearing the skin, making a potato bowl.

3

Place the scooped potato into a small pot. Add butter, Parmesan cheese and Tony's Creole-Style Ranch Salad Dressing.

4

Bring to a simmer, while mashing, until a chuncky purée is formed.

5

Using a spoon, scoop the mashed potato purée back in the potato skin bowls and top with more Parmesan and a sprinkle of Tony's Original Creole Seasoning.

6

Place back in oven until the top is golden brown then serve.

DOUBLE BAKED POTATOES