Wasabi Cheddar Twice Baked Potatoes stuffed with a creamy wasabi cheddar spreadable cheese make a deliciously flavorful side dish.
This is not a sponsored post; however, when food shopping, I like to look for new items that may make planning weeknight meals that much easier. On one of my recent trips, I saw that Alouette came out with a new cheese spread called Wasabi Cheddar.
I’ve used their spreadable cheeses before to stuff mushrooms, pork , creamed corn and adding it to potatoes seemed like a great idea to me so I created these Wasabi-Cheddar Twice Baked Potatoes.
Lately, anything wasabi flavored is ok in my book. It’s amazing how your taste buds change over the years because I never liked it before. I LOVED these potatoes and they made a tasty side dish. They were so easy to make too.
How do you make Wasabi Cheddar Baked Potatoes?
For this recipe you’ll need large Russet baking potatoes, Wasabi Cheddar spreadable cheese, butter, milk and scallions. First, preheat oven to 350 degrees F; then wash the potato skins well with a vegetable brush under warm water.
Pierce 2-3 holes in the skin and place on a microwave safe dish lined with paper towels. Microwave on high for 10-15 minutes or until the flesh is soft when you insert the tip of a sharp knife. Actual time will depend on the size of your potatoes.
You can also cook the potatoes in the oven, but cooking them in the microwave saved a lot of time. When the potatoes are done, cut them in half lengthwise and carefully scoop out the flesh into a medium bowl. Save the skin as a shell and place on a baking sheet.
Add the cheese, butter, milk and scallions to the potatoes and mash well; then place them back into the four shells. Place the baking sheet in the oven and bake for 10 minutes
I took a shortcut and cooked the potatoes in the microwave before scooping out the flesh and adding the cheese, some milk, butter and scallions; then baked them for about 10 minutes to make sure the cheese was melted and hot. If you like your food with even more heat, increase the amount of cheese you add.
I would have liked more of the cheese in these potatoes, but my youngest wasn’t a huge fan so I wanted to keep them on the mild side. I’d definitely give these Wasabi-Cheddar Twice Baked Potatoes a try the next time you’re looking to spice up your side dish offerings. ~Enjoy!
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Ingredients
- 2 Large Russet Baking Potatoes
- ½ c. Wasabi Cheddar Cheese Spread
- 2 tbsp. Butter
- ¼ c. Milk
- 1 Scallion, chopped
Instructions
- Preheat oven to 350 degrees F.
- Wash the potato skins well with a vegetable brush under warm water. Pierce 2-3 holes in the skin and place on a microwave safe dish lined with paper towels.
- Microwave on high for 10-15 minutes or until the flesh is soft when you insert the tip of a sharp knife. Actual time will depend on the size of your potatoes.
- Cut the potatoes in half lengthwise and carefully scoop out the flesh into a medium bowl as they will be hot. Save the skin as a shell and place on a baking sheet.
- Add the cheese, butter, milk and scallions to the potatoes and mash well; then place them back into the four shells.
- Place the baking sheet in the oven and bake for 10 minutes.
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Roasted Garlic & Rosemary Twice Baked Potatoes
Twice Baked Lime Sweet Potatoes
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*Originally shared October 2014/Updated January 2020
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