– Spanish Style Twice Baked Potatoes Recipe –
Twice baked potatoes….I still remember the first time that I ate them, it was pure bliss, between the creamy potatoes and cheesy goodness, I was in potato heaven. Lately I have been craving for twice baked potatoes, so I started working on creating the perfect twice baked potato, and well….here it is! This recipe for Spanish Style Twice Baked Potatoes takes the beloved twice baked potato into the next level of goodness. The flavors of these twice baked potatoes are out-of-this world good. These Spanish style twice baked potatoes are filled with a creamy potato filling, that includes Greek yogurt, extra virgin Spanish olive oil and parsley, then topped off with smoked paprika, Manchego cheese and caramelized onions (oh….how much I love caramelized onions 🙂 ).
From A Humble Potato to a Stunning Dish
My favorite part about making these twice baked potatoes is the fact you grab a simple and humble potato and transform it into an extaordinary dish. Who knew that by using simple ingredients you could create such an amazing taste. I like to serve these Spanish Style Twice Baked Potatoes with a either grilled salmon or grilled tuna, but you can also serve them as an appetizer. Either way, everyone is going to love these twice baked potatoes! Watch the video below on how to make these Spanish Style Twice Baked Potatoes or check out the recipe card below, which you can print.
Watch the Video Below on How to Make this Spanish Style Twice Baked Potatoes Recipe
Spanish Style Twice Baked Potatoes Recipe
- -3 large yukon gold potatoes
- -2 cloves of garlic
- -2 large onions
- -1/4 tsp sugar
- -1/2 tsp dried thyme
- -1/2 tsp dried parsley
- -1 cup shredded Manchego cheese
- -1 cup Greek yogurt
- -3 tbsp extra virgin Spanish olive oil + 1 tbsp to rub on potatoes
- sea salt
- black pepper
- smoked paprika
- fresh parsley
Wash and pat dry 3 large yukon gold potatoes, rub extra virgin Spanish olive oil all over the potatoes and sprinkle them with sea salt, transfer to a baking tray and add to a pre-heated oven (bake and broil option), 210 C - 410 F for exactly 1 hour
Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside
Once the potatoes are fully baked, take them out of the oven and transfer them onto a wire rack to cool off between 5 to 10 minutes
After the potatoes have slightly cooled off, cut each one in half lengthwise, to end up with 6 potato halfs, using a spoon start scooping out the insides and transfering them into a large bowl, make sure to leave a little bit of potato on the shell, this will help hold the shape of the shell
Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined
Evenly stuff the potato mixture into each potato shell, then sprinkle a kiss of smoked paprika on top and top off each stuffed potato with some shredded Manchego cheese (I used about 1 cup for all 6 potato halfs)
Add the stuffed potatoes back into the oven between 10-15 minutes or until the cheese is fully melted
Add the caramelized onions on top of each potato, a dollop of Greek yogurt and garnish with fresh parsley
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