Twice Baked Loaded Breakfast Potatoes
A delicious dish combining baked potatoes with a hearty filling of bacon, cheese, and creamy goodness, perfect for breakfast or any satisfying meal.
Ingredients
Main Ingredients
- 4 large russet potatoes Choose large for best results.
- 4 teaspoons olive oil
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub and poke holes in the russet potatoes with a fork, then rub with olive oil and season with salt.
- Bake the potatoes for about 45 minutes, or until tender.
- Allow the potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides into a bowl, leaving a small border.
- Mash the potato flesh with sour cream, half of the cheese, bacon, and green onions. Season with salt and pepper.
Assembly
- Fill the potato skins with the mixture, top with remaining cheese, and return to the oven.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Serving
- Serve hot, garnished with extra green onions if desired.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in the oven for best taste. Customize by adding ingredients like diced tomatoes or bell peppers.