Description
These Twice Baked Loaded Breakfast Potatoes are a delightful blend of crispy bacon, creamy cheese, and fluffy potato, perfect for brunch gatherings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup cooked and crumbled bacon
- 1/4 cup green onions, chopped
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes clean under running water, then pierce them several times with a fork. Rub with olive oil and sprinkle with salt.
- Bake the potatoes on a baking sheet for 45-60 minutes or until fork-tender and golden brown.
- Allow the potatoes to cool slightly, then cut them in half lengthwise. Scoop out the fluffy interior into a mixing bowl, leaving enough flesh in the skins to maintain their shape.
- Mash the scooped-out potato flesh until creamy, adding in sour cream, milk, salt, and pepper. Stir in shredded cheddar cheese, crispy bacon, and chopped green onions.
- Spoon the mixture back into the emptied potato skins, filling each half evenly.
- Bake again for 15-20 minutes to enhance the crispness of the potato skins and make the tops golden brown.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare the filling a day in advance and store it in the refrigerator. Fill the potato skins right before baking.
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 1g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg