Description
A delicious and hearty breakfast option featuring twice-baked potatoes loaded with savory ingredients.
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
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the potatoes, then pierce them with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake the potatoes for 45-60 minutes until tender.
- Remove the potatoes from the oven and let them cool slightly.
- Cut the potatoes in half lengthwise and scoop out the insides into a bowl.
- Add sour cream, half of the cheese, bacon, green onions, salt, and pepper to the potato insides and mix well.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- Feel free to customize the toppings with your favorite ingredients.
- These potatoes can be made ahead of time and reheated.
- For a vegetarian option, omit the bacon.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Twice Baked Loaded Breakfast Potatoes, breakfast potatoes, loaded potatoes, twice baked potatoes