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Twice Baked Loaded Breakfast Potatoes

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Delightful twice baked potatoes filled with creamy cheese, crispy bacon, and green onions, perfect for a hearty breakfast or any meal.

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

  1. Preheat your oven to 400°F (200°C). Rinse the russet potatoes well, and pierce them a couple of times with a fork to allow steam to escape during baking.
  2. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender to the touch.
  3. Once the potatoes have cooled, slice each one in half lengthwise and scoop the insides into a mixing bowl.
  4. In the mixing bowl, combine the scooped-out potato with cheddar cheese, chopped bacon, sour cream, green onions, salt, and pepper. Mix until creamy and well combined.
  5. Spoon the filling back into the potato skins. Drizzle with olive oil and return them to the oven for another 15-20 minutes, or until the tops are golden brown and crispy.

Notes

For extra crispy skins, brush the potato skins with a bit of olive oil before the second bake. You can customize ingredients to suit your preference.

Nutrition

Find it online: https://www.topchoicerecipes.com/twice-baked-loaded-breakfast-potatoes-3/