Description
Delicious twice-baked potatoes loaded with cheese, bacon, and fresh green onions, perfect for a hearty breakfast or brunch.
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 russet potatoes thoroughly, poke holes, drizzle with olive oil, and sprinkle with salt.
- Bake for about 45 minutes until tender.
- Let cool slightly, then slice each potato in half and scoop out the insides.
- Combine the potato flesh with cheddar cheese, bacon, sour cream, green onions, milk, salt, and pepper in a mixing bowl.
- Spoon the mixture back into the potato skins, heaping them generously.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until cheese is melted and golden.
- Serve warm garnished with more green onions if desired.
Notes
Feel free to customize with different cheeses or add sautéed vegetables for a twist.
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg