Twice baked potatoes are one of those special birthday/holiday items Katie and I get to look forward to. Why we have to wait until a birthday or holiday to eat twice baked potatoes? Well, Katie’s mom will only make them for special occasions. Her twice baked potatoes are awesome and we drool just thinking about them. So when we saw a recipe for Cajun-Spiced, Soufflé Baked Potatoes we jumped at the chance to compare the two. Typically twice baked potatoes include lots of butter, sour cream, cheese etc. This recipe however included a small about of butter, mustard and egg! The egg weirded me out a little but I went forward in the name of soufflé and following directions.

The potatoes turned out great! I felt the spices could have been stronger but Katie disagrees saying it was just right (whimp). They were also great leftovers and I actually thought they tasted better. Sort of like reheated mac n cheese and cold pizza. They shouldn’t work but they do. Also we hope our British readers appreciate our oven mite photo.



Cajun-Spiced, Soufflé Baked Potatoes directly from The Easy Kitchen Comfort Food.


2 large baking potatoes scrubbed

1 tablespoon butter

1 generous teaspoon Dijon mustard

2 teaspoons Cajun spice blend

2 spring onions, chopped

1 mild green chilli deseeded and chopped

1 cup grated mature sharp cheddar cheese, plus extra for sprinkling

1 egg, lightly beaten

sea salt and freshly ground black pepper


Preheat the oven to 400F.

Pierce the potato skins several times with a fork, then place the potatoes directly on a shelf in the preheated oven. Bake until the flesh is soft enough to scrape out, and the skins are crispy enough to retain their shape – about 50-70 minutes, depending on the size of the potatoes. Set the potatoes aside until cool enough to handle. Leave the oven on.

Cut the potatoes in half lengthways, spoon the insides into a large bowl and mash the potato until it is fairly lump-free. Add the butter, mustard, Cajun spice blend, spring onions, cheese and most of the chilli and stir together until well mixed, then check the seasoning. Quickly mix the beaten egg into the mashed potato mixture, then spoon the mixture back into the skins.

Sprinkle some extra grated cheese over the filled potatoes and top with the reserved chilli. Place the potatoes in a small baking dish and return to the oven for a further 15-20 minutes or until the cheese starts to brown. The egg will cause the potatoes to rise slightly in a sort of scaled down soufflé effect, giving the an unexpected lightness.