Twice Baked Loaded Breakfast Potatoes
Hearty russet potatoes stuffed with creamy fillings, crispy bacon, and oozing cheese—perfect for brunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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 with salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until tender.
- Let them cool slightly, then cut each potato in half and scoop out the insides, leaving a thin layer.
- Combine the scooped-out potato flesh, cheddar cheese, bacon, sour cream, green onions, garlic powder, salt, and pepper in a mixing bowl. Mix until creamy.
- Spoon the mixture back into the potato skins, packing it tightly. Top with remaining cheese and bacon.
- 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.
Notes
Feel free to customize with different cheeses or add vegetables for variation.
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg