Ancient Crunch
Dinner
Twice baked potatoes are the ultimate comfort food - crispy skins, creamy centers, melty cheese, and all the best toppings piled high. This recipe takes the classic version up a notch by adding a crunchy surprise: MASA Original! The crushed chips bring a toasty corn flavor and extra texture that makes every bite addictive.
MASA Chips Original, crushed
4 large russet potatoes
½ cup half and half
½ cup sour cream
4 tbsp butter, melted
¼ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper, to taste
Shredded cheddar cheese
Bacon bits
Green onions
More crushed MASA Chips
Preheat the oven to 400°F and line a baking dish with parchment paper.
Scrub the potatoes clean and pierce each one several times with a fork.
Bake for about 1 hour, or until the potatoes are soft all the way through.
Lower the oven temperature to 350°F.
Slice the potatoes in half lengthwise and carefully scoop out the flesh, leaving a thin layer inside the skins. Arrange potato skins in the baking dish.
In a large mixing bowl, mash the potato flesh until smooth.
Mix in the half and half, sour cream, melted butter, paprika, garlic powder, onion powder, salt, and pepper. Stir until creamy.
Spoon the mixture back into the potato skins. Top with shredded cheddar and a sprinkle of crushed MASA Chips.
Bake for 10–15 minutes, until the cheese is melted and bubbly.
While potatoes bake, cook the bacon and chop the green onions.
Finish the potatoes with bacon bits, green onions, and an extra handful of crushed MASA chips for the ultimate crunch!
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