Chimichurri Twice Baked Potato
Difficulty: Medium | Makes: 4-6 Servings
Twice baked is better than once! Our rendition of baked potatoes, featuring our new Chimichurri sauce, puts a vibrant spin on the classic dish. It’s the perfect appetizer, snack, or game-day bite.
Ingredients
- 4 large russet potatoes
- 8 slices of bacon
- 1 cup sour cream
- ½ cup whole milk
- 4 tablespoons butter
- Salt and pepper to taste
- ½ cup Roland® Chimichurri, plus more to top off potatoes
- 1 cup shredded white cheddar cheese, divided
Directions
- Preheat the oven to 350 degrees. Poke holes in the potatoes with a fork and bake for around 1 hour or until tender
- Cook the bacon until crisp, then slice or crumble into pieces
- Slice the potatoes lengthwise and scoop the flesh into a bowl, reserving the skins
- Using a ricer or masher, mash the potatoes, then combine with the butter, sour cream, milk, salt, and pepper to taste, half of the cheese, and chimichurri sauce
- Refill the skins with the potato mixture and top with the remaining cheese. Broil the potatoes until the cheese is browned, then top with the bacon and more chimichurri sauce
