Twice Baked Loaded Breakfast Potatoes
These fluffy russet potatoes are filled with a savory mixture of bacon, cheese, and creamy goodness, making them a delightful breakfast option.
Ingredients
Main ingredients
- 4 large russet potatoes The star of the dish.
- 1 cup cooked bacon, chopped For that savory, smoky flavor.
- 1 cup shredded cheese Cheddar is great, but feel free to use your favorite kind.
- 1/2 cup sour cream Adds a creamy texture and a hint of tanginess.
- 1/4 cup milk To create a luscious, smooth filling.
- 2 pieces green onions, sliced Brings freshness and a bit of crunch.
- to taste Salt and pepper Essential for enhancing the overall flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly and prick them a few times with a fork.
- Bake the potatoes in the oven for about 45-60 minutes until tender.
- Remove the potatoes from the oven and let them cool slightly.
- Slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer in the skins.
Filling
- In the mixing bowl with the scooped potato, add chopped bacon, shredded cheese, sour cream, milk, sliced green onions, and season with salt and pepper.
- Blend the mixture together until it achieves a creamy, even consistency.
Baking
- Spoon the mixture back into the potato skins and sprinkle additional cheese on top if desired.
- Return the filled potato skins to the oven for another 15-20 minutes until the tops are golden.
- Remove from oven, let cool slightly, and serve warm.
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Notes
For best results, allow potatoes to cool slightly before handling. Consider experimenting with different toppings or fillings to suit your taste.