Prep: 1. Preheat oven to 400. 2. Prick potatoes. Make: 1. Bake potatoes for 1 hour (up to a half hour more if they are large). 2. Remove potatoes from oven and let cool slightly. Leave oven on. 3. While potatoes are cooling grate cheese and chop scallions. 4. Using a hot pad to protect your hands, cut the potatoes in half and scoop the insides into a bowl, being careful to not break through the skin. (or if you're doing them in advance just let them cool entirely before working with them) 5. Set the skins onto a lightly greased baking sheet. 6. Add scallions, salt, pepper, worcestershire sauce and half the sour cream and cheese to the potato insides. Mix thoroughly. 7. Fill skins with mixture and top with remaining cheese. Bake for 20 minutes, until cheese is melted and potatoes are hot through. 8. While potatoes are baking heat a skillet over medium-high heat. Fry bacon, flipping occasionally, until desired level of crispiness is reached. Drain on paper towels. 9. When potatoes are done baking, top with bacon and remaining sour cream.
This is our take on twice baked potatoes. The beauty of loaded potato skins is that you can add just about whatever you want! Bulk them up by adding in beans to the potato mixture, top them with guacamole, salsa, fresh tomatoes, or roasted vegetables, you can't really go wrong!