Twice Baked Loaded Potato Skins. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Place the potatoes on a baking sheet. Place in a large mixing bowl and add the bacon bits and sour cream.

These Loaded Twice Baked Potatoes are loaded with chives, cheese, bacon, and as much butter as you want, and they make the perfect side dish for any meal! These easy baked potato skins are deliciously crispy with a garlic buttered exterior and then fully loaded with bacon, cheese and green onions! This recipe bakes the potato skins until crisp and then adds toppings and they bake a few minutes more until the cheese is melted. You can cook Twice Baked Loaded Potato Skins using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Twice Baked Loaded Potato Skins

Prepare 12-15 of whole potatoes.
It's of Olive oil.
You need of Garlic salt.
You need of Seasoning salt.
It's 1 of medium onion chopped.
You need of Salt.
You need of Pepper.
It's 1/2 stick of butter.
It's 1 cup of sour cream.
It's 1 cup of green onion chopped.
It's Half of a cup of milk.
Prepare Half of cup grated parmesan.
You need 1 pound of bacon crumbled.
It's 2 cups of shredded cheese.

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. —Cyndy Gerken, Naples, Florida. 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!

Twice Baked Loaded Potato Skins step by step

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..
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..
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..
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..
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..
Using a spoon, scoop mixture into potato boat halves. (About a half cup in each.) Line up side by side to support each other..
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!.

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. We've shared our method of baking them in the oven below, but have you ever tried baking them in the. Twice Baked Potatoes made with russet potatoes, cheddar cheese, sour cream, and bacon are creamy on the inside with crispy skin, and EASY to prepare! I haven't met anyone yet who doesn't like a crispy potato skin filled with a buttery, creamy, cheesy mashed potato filling and bacon.