Description
Indulge in these twice-baked loaded breakfast potatoes, packed with crispy bacon, sharp cheddar, and creamy sour cream, offering a delightful crunch and explosion of flavor.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup milk
- Salt and pepper, to taste
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and poke several holes all around with a fork.
- Drizzle the potatoes with olive oil and sprinkle liberally with salt.
- Bake for about 45 minutes, or until tender.
- Allow to cool slightly, then cut in half lengthwise and scoop out the insides into a mixing bowl.
- Add shredded cheddar cheese, crumbled bacon, sour cream, green onions, and milk to the bowl.
- Mix until creamy.
- Spoon the mixture back into the potato skins.
- Bake again for 15-20 minutes until heated through and golden brown on top.
Notes
Feel free to customize with various toppings like eggs or jalapeños. Make ahead by assembling and refrigerating before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: twice baked potatoes, breakfast, loaded potatoes, bacon, cheddar, brunch