Description
A delightful combination of fluffy baked potatoes filled with creamy, cheesy goodness, crispy bacon, and fresh green onions. Perfect for any breakfast gathering or brunch.
Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoons olive oil
- 1 cup cooked bacon, crumbled
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes under running water and poke holes in them with a fork. Rub each potato with olive oil and sprinkle with salt.
- Bake the potatoes in the oven for about 45-60 minutes or until they feel tender when squeezed.
- Once cooked, let the potatoes cool slightly. Carefully cut each potato in half lengthwise and scoop out the insides into a bowl.
- Mash the scooped-out potatoes with sour cream, crumbled bacon, half of the cheese, chopped green onions, and salt and pepper to taste.
- Refill the potato skins with the mixture, then sprinkle the remaining cheese on top.
- Return the stuffed potato skins to the oven and bake for an additional 15-20 minutes until the tops are golden and bubbly.
- Serve warm and enjoy!
Notes
Feel free to customize the filling with your favorite ingredients like sautéed mushrooms or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 potato
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: breakfast, potatoes, loaded, twice baked, brunch