Description
Indulge in the irresistible combination of creamy, cheesy potatoes and savory bacon bits with these Twice Baked Loaded Breakfast Potatoes. Perfect for a cozy weekend brunch or a satisfying family-style meal.
Ingredients
– 4 large baked potatoes
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 4 slices cooked bacon, crumbled
– 2 tablespoons chives, chopped
– 2 tablespoons unsalted butter
– 1/4 cup milk
– Salt and pepper to taste
Instructions
1. 1. Preheat oven to 400°F.
2. 2. Slice the baked potatoes in half lengthwise and scoop out the flesh into a large bowl, leaving a thin layer of potato on the skins.
3. 3. Mash the potato flesh with the butter, milk, salt, and pepper until smooth and creamy.
4. 4. Stir in the shredded cheddar cheese, sour cream, and crumbled bacon.
5. 5. Spoon the loaded potato mixture back into the potato skins.
6. 6. Place the stuffed potato halves on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and the tops are lightly golden.
7. 7. Sprinkle the chopped chives over the top before serving.
Notes
– For extra flavor, try adding minced garlic or chopped green onions to the potato mixture.
– Experiment with different cheese varieties, such as Monterey Jack or pepper jack.
– Leftover potatoes can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American