This Sriracha Twice-Baked Potato Recipe Will Win Over Every Dad

July 10, 2018

The ideal dad snack is almost filling enough to be a meal, but not quite. Something that’s easy to make, tastes good, and is rich enough to almost send you into a food coma.

Which is why we present to you this Classic Dad-approved Sriracha twice-baked potato recipe, that takes five minutes to make and gives you a delicious snack in just 25 minutes.

Ingredients

1 baking potato (adjust recipe if you want to make multiple potatoes)

1 tbsp Sriracha hot sauce (add more for extra spice/flavor)

1 tsp seasoned salt (you can substitute garlic salt)

1 tsp salt

1 tbsp butter

Enough milk to get a smooth consistency (about 1/4 of a cup)

A fistful of shredded cheese (preferably cheddar)

Cooking Directions

Preheat your oven to 375 degrees.

As oven preheats, take a baking potato, puncture the skin with a knife at several places on all sides of the spud, and microwave for about 4 minutes, or if applicable use the “potato” setting on your device. (If you are doing more than one, add three minutes for each additional potato.)

Once the potato has finished microwaving, let it cool before slicing it in half, lengthwise, and scooping out as much potato as you can without puncturing the skin. Don’t worry if you have some hard chunks along the skin that you can’t get out, it’ll still taste perfectly fine once it’s all cooked.

Take your scooped potato and put it in a mug. You can use a bowl or mixing bowl if you like, but the high edges of the mug will be your friend. Add your butter, salt, seasoned salt and sriracha to the potato in the mug. Note: if you want to be healthier, replace the butter with a glug of olive oil. Mash it together with a fork.

Slowly, so you don’t get a soupy potato mix, add whatever milk you have in the fridge (2% is best, but skim is fine) and continue to mash with the fork until there are no more chunks of potato, and the mixture has a soft texture that can hold its shape. A good way to test this is to scoop a spoon into the mix and tilt the spoon sideways.

If the mix pours out like liquid, you’ve added too much milk, and may have to drain or add more potato. If it stays on the spoon, or requires a bit of a shake to get off the spoon, you’ve nailed it.

Now, take out a baking tray, put down a square of aluminum, and place the potato skins down. Fill them to your liking with the potato mixture. Finally, grab a handful of shredded cheese and sprinkle over each potato half liberally.

Toss your potatoes in the oven and let bake for 20 minutes, or until the surface is a light golden brown. Let cool for five minutes, and enjoy!

The sriracha and seasoned salt season the potatoes perfectly, and of course the cheese brings the whole dish together. It’s great for dads, or those young adults who are looking for a late night snack that can impress their dads. It’s just as much a dinner side as it is a 2AM snack, so really, feel free to make this whenever you’re craving some starchy goodness.