Easiest Way to Prepare Delicious Twice Baked Loaded Potato Skins

Twice Baked Loaded Potato Skins. Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer.

I mean really, how can you go wrong with potatoes loaded with bacon and cheese? Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions. The first step in this recipe requires already baked potatoes. You can have Twice Baked Loaded Potato Skins using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Twice Baked Loaded Potato Skins

1. You need 12-15 of whole potatoes.
2. Prepare of Olive oil.
3. You need of Garlic salt.
4. You need of Seasoning salt.
5. It's 1 of medium onion chopped.
6. Prepare of Salt.
7. Prepare of Pepper.
8. It's 1/2 stick of butter.
9. You need 1 cup of sour cream.
10. It's 1 cup of green onion chopped.
11. It's Half of a cup of milk.
12. Prepare Half of cup grated parmesan.
13. It's 1 pound of bacon crumbled.
14. Prepare 2 cups of shredded cheese.

We've shared our method of baking them in the oven below, but have you ever tried baking them in the. While those bake, mix up the twice baked potato filling of your dreams (or at least mine). These Mini Twice Baked Potato Skins would be perfect. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. —Cyndy Gerken, Naples, Florida.

Twice Baked Loaded Potato Skins instructions

1. Preheat oven to 425°. Wash potatoes and poke holes with toothpick, knife, or fork. Coat thoroughly with oil and season the outsides to taste with seasoning salt or desired spices. Bake in the oven for 45 mins. Or until tender..
2. Remove from oven and let cool until you can handle the potatoes. Reduce oven temperature to 375°. Slice potatoes into halves and lay them side by side on the cookie sheet or baking pan..
3. Scoop out the middles into a mixing bowl, careful to leave enough on the sides as not to break the little "boats" or skins. Season the insides if desired with preferred seasonings. Set aside..
4. Add the cheeses, (setting aside a little to top with later) chopped onion, sour cream, milk, and butter to the potato middles. Smash everything down and mix together thoroughly with a fork. Add spices to desired taste and chopped green onion. Here is where I also sometimes add in 1/3 cup of the crumbled bacon as well..
5. Beat with mixer on high until desired texture is achieved. Sometimes I like to leave it a little chunky other times I make it more smooth and creamy. Depends on my mood and company..
6. Using a spoon, scoop mixture into potato boat halves. (About a half cup in each.) Line up side by side to support each other..
7. Top with remaining bacon crumbles, shredded cheese, and if desired chopped green onion. Bake in oven at 375° for 30-40 mins or until cheese begins to brown around the edges. Enjoy!.

My husband is a meat and potatoes guy, so I try new combinations for variety. The crispy twice-baked loaded potatoes skins are filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, then topped with a creamy tahini sauce and fresh chives. They are filling, satisfying and just downright irresistible! Loaded Twice Baked Potatoes recipe: A favorite at many restaurants, the twice baked potato is easier that it appears to make. Fill each potato skin to the top then heap over top with any remaining potato mixture so that each potato has about the same amount of filling.