Take your potatoes to the next level with this creamy and delicious double baked potato recipe by Chef Edouardo Jordan.
Bake potatoes on oven rack for 30-40 minutes at 350 degrees until tender.
Allow to cool for 10 minutes. Split potatoes in half and scoop out the contents without tearing the skin, making a potato bowl.
Place the scooped potato into a small pot. Add butter, Parmesan cheese and Tony's Creole-Style Ranch Salad Dressing.
Bring to a simmer, while mashing, until a chuncky purée is formed.
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.
Place back in oven until the top is golden brown then serve.
Ingredients
Directions
Bake potatoes on oven rack for 30-40 minutes at 350 degrees until tender.
Allow to cool for 10 minutes. Split potatoes in half and scoop out the contents without tearing the skin, making a potato bowl.
Place the scooped potato into a small pot. Add butter, Parmesan cheese and Tony's Creole-Style Ranch Salad Dressing.
Bring to a simmer, while mashing, until a chuncky purée is formed.
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.
Place back in oven until the top is golden brown then serve.