How to Make
Twice Baked Potato Casserole

Traditional TWICE BAKED POTATO RECIPE – https://www.youtube.com/watch?v=Jawe9pErevo&t=4s

BAKED POTATO RECIPE – https://www.youtube.com/watch?v=IAqD7Ev27fc&t=1s

More POTATO RECIPES – https://www.youtube.com/playlist?list=PLEBY6E55uF5W94pv42WFcPCWLdBywO173

More CASSEROLE RECIPES – https://www.youtube.com/playlist?list=PLEBY6E55uF5WMndC2eR5pO_tjo80IxJw4

Traditional TWICE BAKED POTATO RECIPE on page 23 of Beryl’s Cookbook Get a copy of Beryl’s #1 best-selling cookbook “Cajun Cooking Made Easy” https://www.cajuncookingtv.com/cookbook

Twice Baked Potatoes Casserole Ingredients

4-6 large baker potatoes (basically 1 potato for every 2 people)

1 cup sour cream

1 stick of butter

1 pack of bacon (cooked and chopped)

Bundle of green onions (chopped)

4 cups shredded cheddar cheese

Cooking spray (olive oil)

Salt & Pepper

How to Make Twice Baked Potatoes Casserole

Heat oven to 400 F.

Start by washing the potatoes to remove any soil.

Spray potatoes with olive oil spray.

Wrap in aluminum foil. Place on a baking sheet.

Bake 80 minutes.

Squeeze to see if potatoes are soft. If not, bake additional 15 – 30 minutes.

In the meantime, prepare the bacon according to package directions.

Or you can watch our video on “Perfect Bacon Every time” – https://youtu.be/ZYrouVrRIfQ

Once potatoes are done, remove from oven and carefully remove the foil.

Split the potato down the middle and allow to cool for 10 – 15 minutes or until safe to handle.

Remove the skins. The skin should easily pull away from the potato.

Place the potatoes in a large mixing bowl.

Add in the butter, sour cream, bacon, green onions, and 2 cups of cheese. Mix well.

If looks too dry, perhaps add 1/4 cup of milk.

Place in a casserole dish or a 9’ x 13” baking pan.

Top with remaining cheddar cheese.

Garnish with more green onions and bacon if you desire.

Bake for 25 – 30 minutes.

Remove from oven and let sit a few minutes. It will be bubbly and gooey deliciousness. Enjoy!

Twice Baked Potatoes

Twice Baked Potatoes, also called stuffed potatoes, give your meal that restaurant quality pizzazz.

We had to add twice baked potatoes to our Cajun recipes after enjoying them so much at Mike Anderson’s restaurant.

So, this is what we conjured up.

If you’re hungry for something a little jazzier than baked potatoes, try this recipe (some people call them stuffed potatoes.)

It’s sure to be a hit!

Twice Baked Potatoes: Ingredients

4 medium – large Idaho potatoes
1/2 cup sour cream
1/4 cup chopped green onions
2 small broccoli crowns (or 1/2 bag frozen broccoli crowns) – steamed
2 cups finely shredded Cheddar cheese
2 tablespoons butter
Bacon bits (optional)
Sea salt
Tony’s Creole Seasoning

Twice Baked Potatoes: Cooking

Preheat oven to 400 degrees F.

Wash potatoes.

Wrap in foil.

Bake for 1 1/2 hours turning over half way through cooking.

In the meantime, steam broccoli crowns.

Remove potatoes from oven and open from foil.

Let sit a few minutes.

Cut potatoes in half and separate.

Allow to cool a bit in order to handle.

Take a small spoon or ice cream scooper and hollow out the potato halves.

Put in a large mixing bowl.

(Do not scoop all the way to the skin so that you have a stable base.)

To the potatoes, add butter, sour cream, broccoli, green onions, cheese, and seasonings.

With a potato masher or a large whisk, mash all the ingredients together well.

Place the mixture back into the potato shells.

Place on a baking sheet or casserole dish.

Top with more shredded Cheddar cheese.

Bake 5-10 minutes to re-heat and melt the cheese.

Remove from oven and serve.

Twice Baked Potatoes: Serving Suggestions

A typical serving is a half potato for each person.

Enjoy with a steak or seafood or anything you like.

Beryl

 

 

 

 

 

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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Baton Rouge, Louisiana 70810

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How to Cook a Baked Potato

A Baked Potato is a traditional side item for steaks – you know the saying: “I’m a steak and potatoes man”.

The potato referred to as a tuber plant that grows underground.  Potatoes were first cultivated in the Andes over 1800 years ago and later introduced in Europe in the 16th century.

Baked Potatoes are easy to prepare, but do take some time.

There is sometimes a misconception that a real Baked Potato can be achieved in the microwave.  This is simply not true. You bake a real baked potato in a real oven.

Give these Cajun Cookin’ baked potatoes a try and you will be eating the skins too.

Ingredients for a Skin Eatin’ Good Baked Potato

Large Idaho potato (one per person)
Canola or olive oil spray
Sea salt (plain table salt is fine)
Tony’s Creole Seasoning
Aluminum Foil

Prepping and Baking the Potatoes

Preheat oven to 400 degrees.

To prepare – thoroughly wash the potatoes and scrub the skin with a vegetable brush.  Do not dry off. 

Place each potato on an ample piece of aluminum foil at an angle.

Spray the potatoes thoroughly with spray oil. (You can also just rub the potatoes with oil instead.)

Sprinkle with sea salt and Tony’s Creole Seasoning.  Add any other seasonings you might like.

Wrap each of the potatoes and seal tightly.

Place potatoes on a baking sheet (starch may leak out while baking).

Bake for 40 minutes.  Turn potatoes over and bake another 40 minutes.

With a pot holder, test the potatoes for doneness by squeezing.  They should easily be squeezed.

Carefully remove from oven and unwrap from foil.

Serving Suggestions for a Skin Eatin’ Good Baked Potato

Slice down the middle with a knife.

With pot holders grasp each end of the potato and squeeze toward the middle and push down to open up.  This is how they do it in the restaurants.

Fill with your favorite potato toppings: butter, sour cream, bacon bits, chopped green onions and shredded cheddar cheese.

Don’t forget to eat the skin too!

P.S. – For a really special baked potato, try our Twice Baked Potatoes recipe…

Twice Baked Potatoes