Twice Baked Potatoes

Potato Skins Rad Fondo Style


Who doesn’t like some good old fashioned potato skins for an appetizer? Think they are best from your favorite restaurant or hot out of the oven? Well think twice because Rad Fondo is going to break off the digits for their twice baked potatoes in today’s recipe.




  • 6 medium Idaho potatoes.
  • 1lb bacon – Regular slice works best
  • 5oz sour cream
  • 1/8 cup milk
  • ½ stick butter
  • 16oz shredded Mexican cheese (Monterey, cheddar mix from any store works great)
  • 6oz crumbled blue cheese
  • 1 3oz can diced jalapeños (optional)
  • 3oz Simply Marvelous Spicy Apple seasoning
  • Salt and pepper to taste




Wash and rinse potatoes. Coat lightly with olive oil and sprinkle with salt and pepper. I like to put them in a Tupperware container and shake lightly to get a nice coating. Place in a 350 degree oven until done (about 45 minutes) Allow to cool then slice in half. With a small spoon scoop out the insides of the potatoes and place in a bowl. Stir in butter, milk, sour cream and hand mix until you have a nice lumpy mixture. Add salt and pepper to taste. Note – You may need to add more or less milk depending on how the potatoes break down. You want a consistency just thicker than mashed.


Cook bacon until crisp and then crumble and set aside with blue cheese, Mexican cheese, jalapeños and seasoning.


Take your potato mix and stuff it back into the potato skins. Fill each one until level with top of skin. Add jalapeños to taste. Next add crumbled blue cheese and press it into the mixture. Sprinkle liberally with the Simply Marvelous seasoning. Add as much bacon to the top of each skin and press it into the mix so that it stays put. Coat each skin with the Mexican cheese. Don’t worry about using too much. Pat lightly so it adheres and doesn’t fall off.


I like to cook mine on a Weber kettle in a two zone layout on the indirect side. I made the ones in the photo while cooking chicken and put them on for the last 25 minutes of the cook. Your just trying to heat them up and melt the cheese.


Potato Skins Gallery


Mike Morrill
  • A. Lincoln

    Wow. That is a fantastic recipe! Amazing pictures too. Looks like whoever cooked those was probably really good looking and an asset to the RFB team.

    January 10, 2017 at 12:09 pm
  • Eduardo

    I like potatoes

    January 11, 2017 at 5:25 pm

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