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!
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.
Divide the mixture evenly and spoon it back into the potato shells.
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
 *** I use light cheddar cheese, light caesar salad dressing and light sour cream so this reduces the calories and fat etc... quite a bit!