Easy French Onion Twice Baked Potatoes – Super Bowl Recipe!

Hello friends!


We’re back with a new recipe this week! Did you miss us? Heck, WE missed us! We’ve been going nonstop since the middle of November with Primal Palate things (mostly our organic spices), and it’s afforded us very little time to work on recipes. Of course, it’s not very appealing to make and photograph recipes when it gets dark at 4pm, so there’s that too.



The days are getting longer again, which makes for more opportunity to make and photograph new recipes, which is always exciting! We still haven’t had much time for that, however yesterday we were stuck inside and working from home, since we were experiencing a -30 windchill! It was freezing, but the sun was shining, so it was the perfect day to hunker down and make some hot, comforting food.



The Super Bowl is coming up this weekend, and although I’m not a sports person, we are having a gathering this Sunday, so I wanted to test out a recipe for twice baked potatoes to serve to our guests. I wanted to include the classic flavors of chive and bacon, along with real organic sour cream and cheddar cheese, but add a simple twist to send these hot potatoes into a flavor explosion! I decided to add our French Onion Mix to season the mashed potatoes along with the bacon, chives, and sour cream. It was just what these potatoes needed.



The mashed potato mixture smelled amazing, and filled our house with the aroma of bacon, onion, garlic, and cheese while they baked. It was the perfect recipe to make for such a cold, cold day.



I made these with really big russet potatoes, but you could purchase smaller ones to make a dozen for a gathering. This recipe has a few steps, but it’s really easy to put together, and makes for a low-stress party recipe.


Hope you enjoy these! If you make them, let me know!



French Onion Twice Baked Potatoes

We enhanced the flavor of already delicious cheesy twice baked potatoes, by seasoning them with our French Onion Seasoning. Onion, garlic, and herbs enhance the flavors of these creamy loaded potatoes, and are an easy, but delicious food to have on a cold night, or to serve for guests to enjoy for a fun night with friends.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to bake at 400 degrees.
  2. Wash your russet potatoes, and be sure that the skins are clean.
  3. Place the potatoes directly on the rack in the middle of the oven, and bake at 400 for 1 hour.
  4. Just before the potatoes are finished baking, fry the bacon slices until crispy, and then drain on a paper towel lined plate.
  5. Remove the potatoes from the oven, and allow to cool to the touch.
  6. While the potatoes are cooling, you can grate the cheese, chop the bacon, and chop the chives.
  7. Slice each potato lengthwise, and scoop out the insides into a medium size mixing bowl.
  8. Place the empty skins on a parchment lined baking sheet.
  9. Mash the insides of the potatoes with 1/2 cup sour cream, and 2 tablespoons of butter.
  10. Season with 1 tablespoon of Primal Palate French Onion Seasoning, and stir to combine.
  11. Add in 4 slices worth of bacon, reserving the remainder for garnish.
  12. Add in 1 and half tablespoons of the chives, reserving the remaining 1/2 tablespoon for garnish.
  13. Add in 1/2 cup of the grated cheddar cheese, reserving the remaining 1/4 cup for topping.
  14. Stir to combine the bacon, chives, and cheese with the mashed potatoes.
  15. Scoop the potato filling back into the skins, filling to the top of each skin.
  16. Place the potatoes back in the oven at 400 degrees for 20 minutes.
  17. After 20 minutes, remove the potatoes from the oven, top with the remaining cheddar cheese, and place back in the oven for 8 minutes.
  18. Garnish with the remaining chopped bacon and chives, and enjoy.


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