Description
Indulge in the ultimate breakfast experience with these Twice Baked Loaded Breakfast Potatoes. Loaded with crispy bacon, melted cheese, and fresh chives, this easy-to-make dish is a savory and satisfying way to start your day.
Ingredients
– 4 medium russet potatoes
– 4 slices bacon, cooked and crumbled
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 2 tablespoons chopped fresh chives
– 1 tablespoon butter
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. – Preheat oven to 400°F.
2. – Wash the potatoes and prick them several times with a fork. Bake for 50-60 minutes, until tender when squeezed.
3. – Allow the potatoes to cool for 5 minutes. Cut each potato in half lengthwise and scoop the insides into a bowl, leaving a 1/4-inch shell.
4. – Add the butter, sour cream, salt, and pepper to the potato insides and mash until smooth.
5. – Stir in the crumbled bacon and 1/4 cup of the cheddar cheese.
6. – Spoon the mixture back into the potato shells and top with the remaining 1/4 cup of cheddar cheese.
7. – Bake for an additional 15-20 minutes, until the cheese is melted and lightly browned.
8. – Garnish with chopped chives before serving.
Notes
– For a healthier version, use low-fat sour cream and reduced-fat cheese.
– Try different cheese varieties like Monterey Jack or pepper jack for extra flavor.
– These potatoes can be made ahead of time and reheated before serving.
- Prep Time: 15
- Cook Time: 75
- Category: Breakfast
- Method: Baking
- Cuisine: American