Adventures in Baking: Potato Skins

I am trying to use up what we have in the fridge before I leave for Florida/the wedding/honeymoon. And what I decided to use up yesterday were our potatoes. And I wanted to make twice baked potatoes, except neither John nor I like bacon (a traditional ingredient). Here is my

Twice Baked Potatoes with a Twist:

as many potatoes as you would like to cook. I used 4, so that's what I'm basing the approximate quantities in this recipe on.
1 onion (or the equivalent in green onions)
lime juice
salt, pepper, cumin, garlic powder (a dash of each)
1/4 cup milk
1/2 cup sour cream
2 Tbsp butter
3 Tbsp. salsa
1 chicken breast (cooked and shredded)
shredded cheese of your choice (I used colby jack)

Alrighty, grab a fork and poke some holes all over your potatoes (don't go too crazy, but be generous). Pop those in a 400 degree oven (no oil, no foil) for 45-50 minutes (that time may very according to the size of your potatoes. They're done when they give a little when you push them).
Meanwhile go ahead and saute your onion(s) in some lime juice on the stove, seasoning them with a little salt, pepper, and cumin. Cook them until they're nice and clear and a little golden. Turn off the burner.
Now, mix 1/4 cup of your sour cream with 3 Tbsp salsa. It will be a topping for your potatoes and look something like this when it's done:

During this time, you can also cook/shred your chicken (after all - your oven is already on).

And, if you want to be just like me, you'll get bored of waiting at this point and take a picture of yourself:

See my 2 potatoes on the counter? They're waiting for the bigger guys to be done. And speaking of...

Once your potatoes are cooked, set them aside until they are cooled, and just leave the oven on. When they're cool enough to handle, slice them in half lengthwise and scoop out the middle into a bowl, leaving enough potato attached to the skin so that it doesn't fall apart. Place these on a baking sheet.

Now take that bowl of potato and mash it. I used a fork, you can use a masher or a mixer. You can make your standard mashed potatoes, or use my mix-ins. I added: 1/4 cup sour cream, 1/4 cup milk, 2 Tbsp butter, and some shakes of garlic powder. And looking at this picture, I think I added some chives too:

Okay, now you're ready to assemble.
Remember those onions you sauted? Scoop a little bit of those into the bottom of each potato skin. Fill the rest of the skin with your mashed potatoes, top with your shredded chicken and cheese. Put them back in the oven for about 10-15 minutes to warm through and melt the cheese (you could broil it to speed it up I suppose). Then, serve with your salsa sour cream and enjoy!