Smoky Bacon and Chive, Twice Baked Potato Skins

This recipe is my dream variation of a twice-baked potato skin. When forming my dream menu for a small "girl dinner party" I hosted, I knew potato skins had to be on my list. They are so cheap and easy to make from scratch and frozen ones leave so much to be desired. The potato skin is the carby accompaniment that our girl dinner needs! I have had them in so many restaurants and I find making them at home so easy and you get much more bang for your buck. I fill mine with the whipped inside of the baked potato, cream cheese, cheddar cheese, salt, pepper, garlic and top it with green onions. I use large/ medium russet potatoes so I have have huge potato boats.

The recipe is only a few short steps and it's perfect for entertaining or even maybe just to switch up the carb rotation at dinner time. I can see this becoming a staple for when we have company as a little snack before dinner or even on the table at a summer BBQ.

Pin it!

What You'll Need:

• 5 medium Russet potatoes

• 1 block cream cheese

• 1/2 cup shredded cheddar

• 5 slices brown sugar bacon (chopped)

• 1/3 cup chopped chives or green onions

• 1 tbsp salt

For the Brown Sugar Bacon:

Preheat your oven to 400°F. On a cookie sheet, lay out your strips of bacon (1 lb). In a small bowl, combine 1/3 cup lightly packed brown sugar, paprika, and garlic powder. Coat the bacon with the seasoning and bake for 12 minutes. Let sit for a few minutes and chop it up!

Let's Make It:

1. Wash your potatoes and pierce each one with a fork 2-3 times. Wrap in tinfoil and bake at 425°F for 60-65 minutes. Don't skin them, they will need the skin to keep the potatoes in that "boat" shape.

   
   

2. While your potatoes cook prep the filling. In a large bowl, add your cream cheese, cheddar, bacon, and green onions. Set aside until potatoes are cooked. We want the cream cheese room temperature so, ideally you can do this about 30 minutes before your potatoes are done cooking!

   
   

3. When your potatoes are done (fork tender) cut each one in half length-wise and scoop out the soft middle into your bowl with the cream cheese mix. Be careful not to scoop out too much and pierce the skin. Set your potato skins on a greased baking sheet.

   
   

4. Either using a hand-mixer or a large stand-mixer, whisk the potatoes and cream cheese mixture together. Scoop the fillings into the potato boats and top with more cheese if desired.

   
   

5. Bake for 22 minutes at 425°F! Top with sour cream and chives, enjoy!