Two good loaded potato skin recipes are Nigella Lawson's Fully Loaded Potato Skins posted on the Food Network, and the Baked Potato Skins Recipe from Taste of Home magazine. The Taste of Home recipe is less labor intensive and slightly easier to make.
To make the potato skins from the Food Network, bake 10 baking potatoes until the skins are crispy, one to two days prior to serving loaded potato skins. Cut the potatoes in half, and use only the skin husks for this recipe. The skins need to be cold when beginning to make the dish. Preheat the oven to 415 degrees Fahrenheit, and arrange the cold potato skins onto a baking sheet. Mix together 7 ounces of sharp cheddar, 1 cup of sour cream, 1 spring onion, finely chopped, and 1 tablespoon of Worcestershire sauce. Spoon this mixture into the potato skins, and top with the remaining 1 ounce of cheese. Bake for 20 minutes. Fry and crumble bacon to put on top of the skins before serving. Makes 20 stuffed skins.
To make Taste of Home's baked potato skins, start with the same cold pre-made baked potato skins. Brush each side of the potato skin with butter. Sprinkle with salt or paprika and top with cheese, green onions, ham or shrimp, bacon, chopped peppers and cheese. Bake in a 450-degree oven for 10 to 15 minutes or until the cheese is melted. Serve with sour cream. Makes 6 to 10 servings.