Description
These twice baked loaded breakfast potatoes pack all your favorite morning flavors into one seriously satisfying spud. Crispy potato skins stuffed with scrambled eggs, cheese, and bacon will kickstart your day with maximum deliciousness.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Supporting Ingredients:
- ½ cup cooked bacon, crumbled
- 2 green onions, chopped
Seasoning:
- Salt to taste
- Pepper to taste
Instructions
- Crank your oven to a toasty 400°F and grab your scrubbed russet potatoes. Pierce each potato multiple times with a fork to allow steam to escape during baking.
- Arrange potatoes directly on the center oven rack and roast for 55 minutes until they feel tender when pierced with a knife. Your potatoes should be soft throughout with a crispy exterior.
- Remove potatoes and let them cool just enough to handle safely. Slice each potato lengthwise and delicately scoop out the interior, keeping a thin potato wall intact to maintain the skin’s structure.
- Transfer the fluffy potato pulp into a mixing bowl. Add ½ cup sour cream, 1 cup shredded cheddar cheese, ½ cup crumbled bacon, chopped green onions, salt, and pepper. Mash everything together until the mixture feels smooth and creamy.
- Generously refill each potato skin with the cheesy mixture, creating slight mounds that peek above the skin’s edges. Sprinkle additional cheese and bacon crumbles across the tops for extra flavor and visual appeal.
- Return stuffed potatoes to the baking sheet and slide back into the 400°F oven. Bake for 18 minutes until the tops turn golden brown and the cheese melts completely.
- Allow potatoes to rest for 3-4 minutes after removing from the oven. Garnish with fresh green onion slices before serving for a bright, crisp finishing touch.
Notes
- Choose medium-sized russet potatoes with uniform shape for consistent cooking and easier stuffing.
- Ensure potato skins are crispy by rubbing with olive oil and salt before first baking.
- Letting potatoes cool slightly before scooping prevents burning your hands and helps maintain potato structure.
- For vegetarian version, replace bacon with sautéed mushrooms or roasted vegetables for similar savory depth.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 387 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg