Twice-Baked Loaded Breakfast Potatoes
Enjoy perfectly baked russet potatoes stuffed with a creamy mixture of cheese, crumbled bacon, and sour cream, making for a delightful brunch or hearty dinner.
Ingredients
Main ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese Can substitute with other cheese varieties.
- ½ cup cooked and crumbled bacon Turkey bacon or mushrooms can be used as substitutes for a vegetarian option.
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons butter
- 2 units green onions, chopped Reserve half for topping.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the russet potatoes. Prick them with a fork to allow steam to escape. Place them directly on the oven rack and bake for about 45-50 minutes, or until fork-tender.
- Let the potatoes cool for about 10 minutes.
- Slice the baked potatoes in half lengthwise and scoop out the insides into a large bowl, leaving a small border on the skin for structure.
Filling
- Add in the shredded cheddar cheese, crumbled bacon, sour cream, milk, butter, and half of the chopped green onions. Season with salt and pepper, then mash until creamy and well-combined.
Assembly & Second Bake
- Generously spoon the potato mixture back into the potato skins and pack it in firmly.
- Sprinkle any remaining cheese generously on top of the stuffed potatoes.
- Place the stuffed potatoes back on a baking sheet and return to the oven for an additional 15-20 minutes or until the tops are golden and bubbly.
- Remove from the oven and finish with the remaining green onions along with any other desired toppings.
- Allow them to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for the best texture.