Description
Decadent twice-baked russet potatoes loaded with cheese, bacon, and sour cream, perfect for breakfast or brunch.
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).
- Prepare the potatoes by washing them and poking holes with a fork.
- Drizzle with olive oil and sprinkle with salt.
- Bake for about 45 minutes until tender.
- Cool slightly and slice potatoes in half lengthwise.
- Scoop out the insides, leaving some flesh around the edges.
- Mix potato flesh with cheese, bacon, sour cream, green onions, and milk.
- Season with salt and pepper, then spoon mixture back into skins.
- Bake for another 15-20 minutes until golden.
- Serve warm, garnished with extra green onions.
Notes
Feel free to customize with different toppings such as jalapeños or avocado.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: twice baked potatoes, breakfast potatoes, loaded potatoes, brunch recipe, comfort food