Twice Baked Loaded Breakfast Potatoes
Comforting and indulgent twice-baked potatoes filled with cheese, bacon, and sour cream.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Meat
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Rinse the russet potatoes well and pierce them a few times with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes until they are tender.
- Allow them to cool for a few minutes, then slice each potato in half lengthwise and scoop out the insides into a mixing bowl.
- Combine the scooped-out potato with the cheese, bacon, sour cream, green onions, salt, and pepper. Mix until creamy.
- Spoon the filling back into the potato skins, drizzle with olive oil, and return to the oven for another 15-20 minutes until golden brown.
Notes
For an extra creamy filling, add a splash of milk or cream. For variations, swap bacon for sausage or use non-dairy alternatives for a vegan version.