Twice Baked Loaded Breakfast Potatoes
These twice baked loaded breakfast potatoes are warm, filling, and full of flavor, making them a perfect dish for family breakfasts or brunches.
Ingredients
Main ingredients
- 4 pieces russet potatoes Choose starchy, fluffy potatoes.
- 1 cup cooked bacon, crumbled Use sharp cheddar for better melting.
- 1 cup shredded cheddar cheese For topping and mixing.
- ½ cup sour cream To add creaminess.
- ¼ cup green onions, chopped For a fresh flavor.
- Salt and pepper to taste
- Olive oil For rubbing on potatoes.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and poke holes in them with a fork. Rub with olive oil and sprinkle with salt.
- Bake in the oven for about 45 minutes or until tender.
- Remove from oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border.
Mixing Filling
- To the bowl, add cooked bacon, cheddar cheese, sour cream, green onions, salt, and pepper. Mix until combined.
Stuffing and Baking
- Fill the potato skins with the mixture and top with extra cheese if desired.
- Return to the oven and bake for another 15-20 minutes until heated through and the tops are golden.
Notes
Let cool completely before storing. Store in an airtight container in the fridge for up to 3 days. To freeze, wrap each potato well and freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warm.
