Twice Baked Loaded Breakfast Potatoes
A hearty and delicious breakfast option combining classic flavors of bacon, cheese, and comforting baked potatoes, perfect for brunch gatherings.
Ingredients
Main Ingredients
- 4 large russet potatoes
- 4 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese Plus extra for topping
- 1/2 cup sour cream
- 1/4 cup green onions, chopped Plus extra for garnish
- Salt and pepper to taste
- Olive oil (for roasting)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in each russet potato. Rub them with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for about 45 minutes, or until they are tender.
Filling and Baking
- Once they are cool enough to handle, slice each potato in half and scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skin.
- Mash the potato and mix in sour cream, bacon, cheddar cheese, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Top with additional cheese if desired.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the tops are golden and heated through.
- Serve warm, garnished with extra green onions.
Notes
To store leftovers, let cool completely, then store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month. For a vegetarian version, skip the bacon and add more vegetables. Use a fork to poke holes in the potatoes to help steam escape.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 6gSodium: 500mgFiber: 5gSugar: 1g
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