Description
These Twice Baked Loaded Breakfast Potatoes, filled with a creamy blend of cheddar cheese, crispy bacon, and fresh green onions, transform simple potatoes into a delightful breakfast treat.
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
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes thoroughly before poking holes in them with a fork.
- Drizzle with olive oil and sprinkle salt over the skins.
- Bake the potatoes in the oven for about 45 minutes or until tender.
- Let them cool slightly, then slice each potato in half lengthwise.
- Scoop out the insides into a mixing bowl, leaving some potato in the skin.
- Add cheddar cheese, crumbled bacon, sour cream, green onions, and milk to the potato insides.
- Season with salt and pepper, then mix until well combined.
- Spoon the mixture back into the potato skins and top with additional cheese if desired.
- Bake the filled potato skins for an additional 15-20 minutes until heated through and golden on top.
- Serve warm and enjoy!
Notes
Feel free to customize with your favorite ingredients. You can prepare the filling ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half potato
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Keywords: twice baked potatoes, loaded breakfast potatoes, savory breakfast