Twice Baked Loaded Breakfast Potatoes
Crispy on the outside and soft on the inside, these loaded breakfast potatoes are filled with bacon, cheese, and sour cream for a comforting weekend treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 large russet potatoes
- 1 cup cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and poke several holes in them with a fork. Rub each potato with a little olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until tender.
- Remove the potatoes from the oven and let cool slightly.
- Cut the potatoes in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Mash the potato flesh with sour cream, half of the cheddar cheese, cooked bacon, green onions, and season with salt and pepper.
- Fill the potato skins with the mixture, mounding it high.
- Sprinkle the remaining cheddar cheese on top and return to the oven for an additional 15-20 minutes.
- Remove from the oven and garnish with extra chopped green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 potato
- Calories: 500
- Sugar: 2g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg