Description
Indulge in the ultimate breakfast treat with these Twice Baked Loaded Breakfast Potatoes. Crispy, golden-brown potato shells are filled with a creamy, cheesy mixture and topped with crispy bacon and tangy sour cream for a delightful morning delight.
Ingredients
– 4 medium russet potatoes
– 4 slices bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 2 tablespoons unsalted butter
– 2 tablespoons chopped chives, plus more for garnish
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. 1. Preheat the oven to 400°F.
2. 2. Bake the potatoes directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
3. 3. Let the potatoes cool for 10 minutes, then cut each one in half lengthwise.
4. 4. Scoop the flesh out of the potato halves, leaving a 1/4-inch thick shell.
5. 5. In a bowl, mash the potato flesh with the butter, sour cream, salt, and pepper until smooth.
6. 6. Stir in the shredded cheddar and crumbled bacon.
7. 7. Scoop the potato mixture back into the potato shells.
8. 8. Bake the stuffed potato halves for 15-20 minutes, until heated through and the cheese is melted.
9. 9. Garnish with chopped chives and serve immediately.
Notes
For a crispy exterior, broil the stuffed potatoes for 2-3 minutes before serving. You can also swap out the cheddar for other cheese varieties like Monterey Jack or pepper jack. Enjoy these Twice Baked Loaded Breakfast Potatoes as a decadent brunch or breakfast side dish.
- Prep Time: 15
- Cook Time: 75
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American