Description
Indulge in these Twice Baked Loaded Breakfast Potatoes, where crispy skins meet a creamy, flavorful filling of bacon, cheese, and more.
Ingredients
Scale
- 4 large russet potatoes
- 6 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes thoroughly and poke several holes with a fork.
- Rub each potato with olive oil and sprinkle generously with salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes.
- Remove them from the oven and let cool slightly before handling.
- Cut the potatoes in half lengthwise and scoop out the insides into a bowl.
- Add the crumbled bacon, cheese, sour cream, milk, green onions, salt, and pepper to the potato insides.
- Mash everything together until well combined.
- Spoon the mixture back into the potato skins.
- Return the filled potatoes to the oven and bake for an additional 15-20 minutes.
- Serve warm and enjoy!
Notes
For an added crunch, broil the stuffed potatoes for the last minute or two.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg