Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, twice baked loaded potato skins. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
These loaded twice baked potatoes are a great side dish, especially for special occasions. They're stuffed with bacon, cheese and topped with fresh chives. They sure are in our house.
Twice Baked Loaded Potato Skins is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Twice Baked Loaded Potato Skins is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook twice baked loaded potato skins using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Twice Baked Loaded Potato Skins:
- Get 12-15 whole potatoes
- Get Olive oil
- Take Garlic salt
- Make ready Seasoning salt
- Prepare 1 medium onion chopped
- Prepare Salt
- Prepare Pepper
- Make ready 1/2 stick butter
- Take 1 cup sour cream
- Make ready 1 cup green onion chopped
- Make ready Half a cup of milk
- Prepare Half cup grated parmesan
- Prepare 1 pound bacon crumbled
- Prepare 2 cups shredded cheese
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a. Baked Potato Skins Recipe cheese and bacon. Loaded Potato Skins Recipe If your looking for a party pleasing recipe for your Superbowl party, these Fully Loaded Twice Baked Potato Bites With Baby Red Potatoes, Olive Oil, Salt, Shredded Cheddar Cheese, Sour Cream, Cream Cheese, Bacon. 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.
Instructions to make Twice Baked Loaded Potato Skins:
- 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!
These twice-baked potatoes are as flavorful as they are nostalgia-inducing—and with the addition of a few These twice-baked potato skins are the ultimate fall or winter breakfast. Get the recipe at The Loaded Twice-Baked Potatoes. Sharp cheddar, bacon, and green onion make for a winning. As an Amazon Associate I earn from qualifying purchases. I've partnered with my favorite dip brand (Sabra) this Super Bowl to bring you these twice-baked loaded ranch potatoes.
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