Twice Baked Potato Skins Recipe

"Hi! I'm Josiah Owen with Expert Village. Now today we're going to be making twice baked potato skins. You have to prebake a potato, let it cool. Cook it the night before if you want to. You're going to have to cut it in half. Now at this point, you're going to go ahead and make your bacon. You don't want to crisp it too much because we're going to rebake it again, so just about half way. Chop them in half in small tiny little pieces, go ahead, and cut your chives. At this point, you're going to have to go ahead and start scooping out the potato. I like using a spoon. Just make sure not to go too deep and to pierce the skin. At that point, the ingredients could fall through. At this point, you're going to start adding your cheese, your bacon, and your chives to the potato mixture. You're going to add a little bit of ranch and a little bit of sour cream, salt and pepper to taste, and then you just want to start mixing that up. Make sure to get the bigger chunks of potatoes mixed in. Some chunks are okay for some texture, but you really don't want too much. You want to start scooping them. Just putting them back into the shell they came from. Now, you're going to have a little bit too much mixture because you've already added these extra ingredients. That with some air, they're going to start to overflow. That's fine, just make sure not too much. If anything else, you yourself can go ahead and eat the extra. Just don't tell anybody. Now you want to top it off with some cheese, put it in the oven for about 10-15 minutes and there you go."