Twice Baked Cheddar Avocado Potatoes

November 24, 2020
Twice baked potatoes are a classic comfort dish but this recipe will add a kick to it! Perfect as an appetizer for watching Sunday football or even dress it up as a unique and different holiday side dish.
Prep Time:  20 minutes – Cook Time:  1 hour and 15 minutes to 1 hour and 45 minutes – Total Time:  1 hour and 35 minutes to 2 hours
Yield: 8-12 People


– 6 Russet Potatoes
– 1 Avocado
– 2 Tbsp Cheddar Jalapeño Dipper
– ½ cup Greek Yogurt
– 2 cups Grated Cheddar Cheese, plus more for topping
– 2 pieces Bacon, crispy and crumbled
-1 Jalapeño, diced


  1. Preheat oven to 400 degrees.
  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 to 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 baking tray or baking dish.
  6. Scoop you potato mixture back into your potato skis and top with cheddar cheese and 1 Tbsp olive oil.
  7. Place potatoes in the oven and cook for an additional 10 minutes or until cheese is melted.
  8. Top with bacon and jalapeños, serve immediately.