📋 Twice Baked Caesar Potatoes Recipe
These Twice Baked Caesar Potatoes (stuffed potatoes) are quick and easy, make a great side dish or appetizer, and a great way to use up leftover baked potatoes and creamy Caesar dressing!
Servings 8 servings
Calories 214kcal
Ingredients
- 4 baked potatoes
- 3 tablespoon caesar salad dressing
- 1 ½ tablespoon parmesan cheese * I use reduced fat
- 1 ½ tablespoon butter *I use light
- â…“ cup sour cream *I use low-fat
- 1 ¼ cup aged/sharp Cheddar cheese *I used low-fat
- ¼ cup bacon bits
Garnish:
- ¼ cup green onion- you can mix this in or use as a garnish
Instructions
- Preheat the oven to 400 degrees F/204 degrees C.
- Cut baked potatoes in half lengthwise.4 baked potatoes
- Scoop out the potato flesh into a large mixing bowl. Be sure not to scoop right down to the skin - you need to leave about a â…› inch border of potato in the skins to support the filling
- Mash with a potato masher or fork.
- Add the caesar dressing, butter, sour cream, parmesan cheese, ¾ cup cheddar cheese, bacon bits, green onion (or use as garnish) and mix until creamy.3 tablespoon caesar salad dressing, 1 ½ tablespoon parmesan cheese, 1 ½ tablespoon butter
- Divide the mixture evenly and spoon it back into the potato shells.⅓ cup sour cream, 1 ¼ cup aged/sharp Cheddar cheese, ¼ cup bacon bits, ¼ cup green onion- you can mix this in or use as a garnish
- Place potatoes on parchment lined (or sprayed with non-stick cooking spray) baking sheet and sprinkle with remaining cheese.
- Cook the potatoes in preheated oven for 15 minutes. Remove from the oven and sprinkle with kosher salt or sea salt and black pepper, if desired. Serve warm.
Notes
Storage:
Store these twice baked potatoes in an airtight container in the fridge for up to 4 days (this includes from the time you originally baked the potato).
I reheat my twice baked potatoes by putting them in the microwave for 1 minute to 1 minute 30 seconds.
This recipe does not stand up to freezing.
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Expert Recipe Tips:
- Choose the right potatoes: Russet and red potatoes hold their shape best when scooped and restuffed. If your potatoes are very small, bake a couple of extra so you have enough filling.
- Leave a border when scooping: Don’t scoop too close to the skin—leaving about a ⅛-inch border helps keep the shells sturdy and prevents collapsing or tearing when you refill them.
- Warm potatoes mash smoother: If your baked potatoes are cold from the fridge, warm them slightly in the microwave before mashing. This helps the filling mix more evenly and prevents lumps.
- Don’t overmix the filling: Mix just until creamy. Overmixing can turn the potatoes gummy rather than fluffy.
- Taste and adjust before filling: Caesar dressings vary in saltiness and tang. Taste the filling and adjust with additional dressing, pepper, or a splash of sour cream as needed.
- Use sharp cheddar for maximum flavor: Aged or sharp cheddar provides much more punch, especially if you're using light or reduced-fat dairy products.
- Add anchovy paste for oomph: If you’re using store-bought dressing, a small amount of anchovy paste enhances the Caesar flavor without tasting fishy.
- For crispier tops, broil briefly: After baking, place the potatoes under the broiler for 1–2 minutes to brown the cheese. Watch carefully so they don’t burn.
- Air fryer shortcut: For a quicker second bake, pop the stuffed potatoes into the air fryer at 400°F for 10 minutes. This gives them a crisp exterior and melty, bubbly tops.
- Make them your own: Mix in chopped cooked chicken, leftover rotisserie chicken, or even a handful of spinach for a heartier version.
- Serve immediately for best texture: Twice baked potatoes are at their creamiest when served hot. As they cool, the filling firms up—so plan to serve right after the second bake.
Nutrition
Serving: 1potato | Calories: 214kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 297mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 9.7mg | Calcium: 125mg | Iron: 1mg
