Twice Baked Loaded Breakfast Potatoes
Delightful twice baked potatoes filled with creamy cheese, crispy bacon, and fresh green onions, perfect for a cozy breakfast or brunch.
Ingredients
Potato Preparation
- 4 medium russet potatoes Choose medium-sized russet potatoes for the best texture.
- 2 tablespoons olive oil For rubbing on the potatoes.
- Salt and pepper to taste
Filling Ingredients
- 1 cup shredded cheddar cheese Can substitute with pepper jack for a spicy kick.
- 1/2 cup sour cream For creaminess.
- 1/4 cup milk
- 4 strips cooked bacon, crumbled Turkey bacon can be used as a substitute.
- 2 green onions, sliced For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes thoroughly. Rub them with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes, until tender when pierced with a fork.
Filling and Second Bake
- Once baked, let the potatoes cool for about 10 minutes. Then slice them in half lengthwise.
- Scoop out the fluffy insides into a mixing bowl, leaving a thin layer of potato attached to the skins.
- Add in the cheddar cheese, sour cream, milk, crumbled bacon, salt, and pepper. Mix until smooth and creamy.
- Spoon the filling back into the potato skins, mounding it slightly.
- Top with any remaining cheese and bacon.
- Return to the oven and bake for an additional 15 minutes, until heated through and cheese is bubbly.
- Sprinkle with sliced green onions before serving.
Notes
For added creaminess, consider using cream cheese along with sour cream. You can also experiment with different toppings like jalapeños or diced tomatoes for a fresh twist.