Description
Deliciously loaded twice-baked potatoes filled with creamy cheese, crispy bacon, and fresh green onions, perfect for brunch or gatherings.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/4 cup milk
- Salt and pepper, to taste
- Olive oil (for drizzling)
Instructions
- Preheat oven to 400°F (200°C).
- Wash the potatoes thoroughly, then poke several holes using a fork.
- Drizzle with olive oil and sprinkle with salt.
- Bake the potatoes on a baking sheet for about 45 minutes until tender.
- Cool slightly, then halve the potatoes lengthwise and scoop out the insides into a bowl.
- Mix the filling with cheddar cheese, crumbled bacon, sour cream, green onions, and milk.
- Spoon the filling back into the potato skins and top with extra cheese if desired.
- Bake again for 15-20 minutes until heated through and golden.
Notes
Can be made ahead; assemble filling and refrigerate in advance. Customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg
Keywords: twice baked potatoes, loaded potatoes, breakfast potatoes, brunch recipes