Twice Baked Loaded Potato Skins Recipe (with Video)

Preparation of Potatoes
1. Preheat your oven to 400 degrees.
2. Rinse your potatoes off in cold water.
3. Pat them dry with a paper towel.
4. Using a fork, poke holes all around your potatoes. This will allow them to cook thoroughly and evenly.
5. Coat the potatoes in your oil.
6. Season the potatoes with salt and pepper, and wrap them individually in aluminum foil.
7. Place the foil wrapped potatoes onto a baking sheet and into the oven for an hour.
8. Remove the potatoes from the oven and allow them time to cool.
Preparation of Milk and Cream Mixture
1. In a medium sized pot, add your milk and heavy cream.
2. Season with kosher salt and heat on low. This will allow your milk and heavy cream to remain warm enough to melt the butter and combine with the potatoes.
Preparation of Mashed Potatoes
1. Grab a large bowl.
2. Remove the foil from your potatoes and cut them in half maintaining the integrity of each half.
3. Using a small spoon, scoop out the potatoes into a large bowl until barely any potato is left.
4. Add butter and a little bit of the milk and cream mixture in at a time.
5. The mixture should be slightly creamy but thick.
6. Once you reach the correct consistency, season with salt and pepper to taste.
7. Add your chives and fold into the mashed potatoes.
Final Assembly and Baking
1. With each potato skin, layer by adding pepper jack cheese to the base, your potatoes, and some cheddar cheese.
2. Place the skins onto a parchment lined baking sheet and place it back into the oven for 5-7 minutes, or until the cheese fully melts.
3. Remove from the oven and then garnish with sour cream, scallions, bacon bits, and freshly grated parmesan cheese.
4. Serve and enjoy!