Description
Indulge in fluffy russet potatoes twice-baked and loaded with creamy sour cream, cheddar cheese, and crispy bacon for a hearty breakfast experience.
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 your oven to 400°F (200°C).
- Wash the potatoes thoroughly and poke holes in them with a fork.
- Drizzle the potatoes with olive oil and sprinkle with salt.
- Bake the potatoes for about 45 minutes, or until tender.
- Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl.
- Add the cheddar cheese, crumbled bacon, sour cream, green onions, and milk to the bowl and mix until creamy.
- Spoon the mixture back into the potato skins and top with additional cheese if desired.
- Bake again for 15-20 minutes until heated through and golden brown on top.
Notes
Make-ahead tips: Prepare the potatoes and filling a day in advance. Store the filling in an airtight container in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg