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Twice Baked Loaded Potato Skins
Twice Baked Loaded Potato Skins

Before you jump to Twice Baked Loaded Potato Skins recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

Healthy eating encourages a feeling of health and wellbeing. We are likely to feel way less gross when we increase our daily allowance of wholesome foods and lower our consumption of junk foods. A bit of pizza will not cause you to feel as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthy foods for treats between meals. Shopping for goodies can be a struggle because you have a great number of options. Here are a handful of healthy snacks that can be used when you need an instant pick me up.

If you’re looking for a quick snack, you can’t go wrong with a whole grain one. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can easily be healthier with whole fiber chips and crackers. Make the change from refined products just like white bread to the healthier whole grain options.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to twice baked loaded potato skins recipe. You can have twice baked loaded potato skins using 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Twice Baked Loaded Potato Skins:
  1. Take 12-15 whole potatoes
  2. You need Olive oil
  3. Get Garlic salt
  4. Take Seasoning salt
  5. Get 1 medium onion chopped
  6. Take Salt
  7. You need Pepper
  8. Provide 1/2 stick butter
  9. Use 1 cup sour cream
  10. Take 1 cup green onion chopped
  11. Get Half a cup of milk
  12. Use Half cup grated parmesan
  13. Provide 1 pound bacon crumbled
  14. Use 2 cups shredded cheese
Steps to make Twice Baked Loaded Potato Skins:
  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!

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