Twice Baked Loaded Breakfast Potatoes
Hearty twice baked potatoes loaded with creamy cheese, crispy bacon, and green onions, perfect for brunch or a cozy dinner.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
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
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly and pierce them with a fork.
- Rub each potato with olive oil and sprinkle generously with salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until tender.
- Let them cool slightly. Cut each potato in half and carefully scoop out the insides, leaving a thin layer of potato.
- Combine the scooped-out potato flesh, cheddar cheese, crumbled bacon, sour cream, green onions, garlic powder, salt, and pepper in a mixing bowl. Mix until creamy and well incorporated.
- Spoon the mixture back into the potato skins, packing it in tightly.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the tops are golden and bubbly.
- Remove from the oven, allow to cool slightly, and serve hot. Enjoy!
Notes
Customize your potatoes with your favorite toppings, like jalapeños or different cheeses.