Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, twice baked loaded potato skins. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Twice Baked Loaded Potato Skins is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Twice Baked Loaded Potato Skins is something which I have loved my entire life. They’re fine and they look fantastic.
Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions. A fail proof side dish or tailgate snack! How to bake potatoes in the microwave.
To get started with this particular recipe, we must prepare a few ingredients. You can have twice baked loaded potato skins using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Twice Baked Loaded Potato Skins:
- Take 12-15 whole potatoes
- Make ready Olive oil
- Prepare Garlic salt
- Prepare Seasoning salt
- Get 1 medium onion chopped
- Prepare Salt
- Take Pepper
- Get 1/2 stick butter
- Prepare 1 cup sour cream
- Get 1 cup green onion chopped
- Prepare Half a cup of milk
- Make ready Half cup grated parmesan
- Prepare 1 pound bacon crumbled
- Get 2 cups shredded cheese
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. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Slice potatoes lengthwise, season with seasoning salt, pepper, and garlic powder. Heat a pot with vegetable oil, fry potatoes until soft in the middle.
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!
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