Seasons' Twice Baked Potato Skins Recipe
A Seasons' Signature Item. Red Bliss potatoes hollowed out, filled with our house made whipped potato, topped with Seasons' signature cheese sauce, bacon bits and chopped scallions. A side of scallion sour cream accompanies this appetizer
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Ingredients
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Potato Skins
Whipped Potato Filling
Cheese Sauce
Toppings
Scallion Sour Cream
Method
Prepare Potato Skins
- 1
Bake the Potatoes
Preheat the oven to 400°F (200°C). Scrub the Red Bliss potatoes thoroughly and pat them dry. Prick each potato with a fork several times. Rub the potatoes with olive oil and sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes until tender.
- 2
Hollow the Potatoes
Once the potatoes are cooked, allow them to cool for about 10 minutes. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato on the skin. Set the skins aside.
Make Whipped Potato Filling
- 3
Prepare the Filling
In a mixing bowl, combine the scooped potato flesh, butter, milk, garlic powder, cream cheese, salt, and black pepper. Use a hand mixer or a fork to whip the mixture until smooth and creamy.
Prepare Cheese Sauce
- 4
Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, then remove from heat and stir in the shredded cheddar cheese, salt, and black pepper until melted and smooth.
Assemble and Bake
- 5
Fill the Potato Skins
Preheat the oven to 375°F (190°C). Fill each potato skin with the whipped potato filling. Drizzle the cheese sauce generously over each filled potato skin and top with bacon bits and chopped scallions.
- 6
Bake the Loaded Potato Skins
Place the filled potato skins on a baking sheet and bake for 15-20 minutes, or until the tops are golden and bubbly.
Prepare Scallion Sour Cream
- 7
Mix the Sour Cream
In a small bowl, combine the sour cream and chopped scallions. Mix well and set aside to serve with the potato skins.