Description
Indulge in the ultimate comfort food with these Twice Baked Loaded Breakfast Potatoes, bursting with creamy cheese, crispy bacon, and savory spices. Perfect for a satisfying brunch or a quick, on-the-go snack.
Ingredients
– 4 medium russet potatoes
– 4 slices bacon, cooked and crumbled
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh chives, plus more for garnish
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and black pepper to taste
Instructions
1. – Preheat oven to 400°F. Bake the potatoes directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
2. – Allow the potatoes to cool slightly, then cut each one in half lengthwise.
3. – Scoop the flesh out of the potato halves, being careful not to tear the skins.
4. – In a medium bowl, mash the potato flesh with the butter, sour cream, garlic powder, onion powder, salt, and pepper until smooth and creamy.
5. – Stir in the shredded cheddar cheese and crumbled bacon.
6. – Spoon the potato mixture back into the potato skins, mounding it slightly.
7. – Return the stuffed potato halves to the baking sheet and bake for an additional 15-20 minutes, until heated through and the cheese is melted.
8. – Garnish with chopped chives before serving.
Notes
– For extra crispy potatoes, broil the stuffed potato halves for 2-3 minutes before serving.
– Feel free to experiment with different cheese varieties or add diced green onions, chopped parsley, or a sprinkle of paprika.
– These potatoes can be made ahead and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 75
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American