Description
Twice Baked Loaded Breakfast Potatoes are a delightful morning indulgence combining fluffy russet potatoes with crispy bacon, creamy cheese, and silky sour cream.
Ingredients
Scale
- 4 large russet potatoes
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Butter (optional)
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork.
- Bake the potatoes for about 1 hour or until tender. Let cool slightly.
- Cut each potato in half lengthwise and scoop out the insides, leaving a little potato in the skins. Mash the insides with sour cream, cheese, bacon, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins and bake for another 15-20 minutes until golden brown and bubbly.
Notes
Serve with a pat of butter for extra richness. These potatoes can be customized with different toppings or served as a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 40mg