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+ servings
Tony Chachere's Original Creole Seasoning surrounded by twice baked potatoes on a baking sheet

Cajun Twice Baked Potatoes

These Cajun twice baked potatoes are loaded with the best cheesy and creamy filling that has crispy bacon, scallions, and a Cajun kick! 
Course Main Course, Side Dish
Cuisine American, Cajun
Keyword Cajun loaded baked potatoes, Cajun twice baked potatoes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8


  • 4 Russet (baking) potatoes
  • Olive oil as needed
  • 6 strips bacon cut into small pieces
  • 1 tablespoon Tony Chachere's Original Creole Seasoning
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/3 cup scallions chopped
  • 1 cup cheddar cheese grated


  • Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
  • Scrub the potatoes, dry them off, pierce them several times with a fork (so they won't explode in the oven), and coat them with olive oil. Place them on the baking sheet and bake for an hour.
  • When the potatoes are close to being done, cut the bacon into small pieces and fry it in a skillet until crispy. Transfer the cooked bacon to a paper towel lined plate. Leave the fat in the skillet to use later.
  • Take the potatoes out of the oven and allow them to cool enough to be handled (about 15-20 minutes). Meanwhile, prep the remaining ingredients.
  • Cut the potatoes in half lengthwise. Scoop out the fluffy insides of the potatoes and add to a medium bowl. Be sure to leave a thick enough rim that the potatoes won't tear/fall apart.
  • To the bowl, add the Tony's seasoning, about 3/4 of the cooked bacon + 2 tablespoons of the bacon fat from the skillet, the sour cream, milk, scallions, and about 3/4 of the cheddar. Mash together.
  • Spoon the mixture into each potato half, then top with the rest of the cheddar and bacon.
  • Bake for another 20 minutes or until the potatoes are hot and bubbly. Optional: broil them for a few minutes to add a bit of browning.


  • I recommend using fairly large Russet potatoes for this recipe.
  • Recipe makes 8 stuffed potato halves. If you want to halve the recipe, simply use two potatoes and halve every recipe ingredient.
  • I recommend grating your own cheese so it melts better than the pre-shredded kind.
  • If you want to skip the bacon, use the same amount of melted butter in the potato mixture instead of the bacon grease.