Description
These twice baked loaded breakfast potatoes are crispy on the outside and creamy on the inside, making them perfect for breakfast or as a side dish. Indulge in the delicious combination of cheese and bacon for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup cooked and crumbled bacon
- 2 green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes and poke holes in them with a fork. Rub with olive oil and sprinkle with salt. Bake in the preheated oven for about 45 minutes, or until fork-tender.
- Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the insides into a bowl, leaving a small border.
- Mash the potato flesh until smooth and mix in cheddar cheese, sour cream, bacon, green onions, garlic powder, onion powder, salt, and pepper.
- Spoon the potato mixture back into the potato skins and sprinkle with Parmesan cheese.
- Reduce the oven temperature to 375°F (190°C) and bake the stuffed potatoes for an additional 15-20 minutes, until heated through and slightly crispy.
- Serve warm, garnished with additional green onions if desired.
Notes
For an extra crispy top, consider broiling for a couple of minutes at the end of baking. These potatoes can be customized with various fillings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg
Keywords: twice baked potatoes, breakfast potatoes, cheesy potatoes, bacon potatoes, comfort food