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Twice Baked Loaded Breakfast Potatoes

Delicious and hearty twice-baked potatoes loaded with bacon, cheese, and sour cream, perfect for breakfast or as a side dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large russet potatoes Choose large potatoes for better results.
  • 2 tablespoons olive oil
  • 1 cup cooked bacon, chopped
  • 1 cup shredded cheese (cheddar or your choice) Feel free to switch types of cheese.
  • 1/2 cup sour cream Serve with extra sour cream for flavor.
  • 1/4 cup green onions, chopped Optional for garnish.
  • Salt and pepper to taste
  • Butter, for added richness

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and prick the russet potatoes with a fork. Rub them with olive oil and sprinkle with salt.
  3. Bake the potatoes for about 45 minutes, or until tender.
  4. Remove from the oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out the insides, leaving a small border.
  5. In a bowl, combine the potato flesh, cooked bacon, sour cream, half of the cheese, green onions, and seasoning. Mix until well combined.
  6. Fill the potato skins with the mixture and top with the remaining cheese.
Baking
  1. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is bubbly.
Serving
  1. Serve hot, optionally garnished with additional green onions or a dollop of sour cream.

Notes

If you have leftovers, let the stuffed potatoes cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.