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Irresistible Twice Baked Loaded Breakfast Potatoes - A Delicious Brunch Treat

Irresistible Twice Baked Loaded Breakfast Potatoes - The Best Brunch Delight

Irresistible Twice Baked Loaded Breakfast Potatoes are a delicious brunch treat perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 potatoes
Course: Whimsical Brunch Creations
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 pieces Russet Potatoes Scrubbed clean and poked with holes
For the Filling
  • 1 cup Cheddar Cheese Shredded; can substitute with Gruyere or pepper jack
  • 1/2 cup Sour Cream Can substitute with Greek yogurt
  • 1 cup Cooked Bacon Crumbled; can substitute with sautéed mushrooms
  • 1/4 cup Chives Chopped; can swap with green onions
  • 2 tablespoons Unsalted Butter Can substitute with olive oil
  • 1/4 cup Milk Any milk variety or non-dairy alternative
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • oven
  • mixing bowl
  • baking sheet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C).
  2. Bake the whole russet potatoes directly on the oven rack for 50-60 minutes until tender.
  3. Cool the potatoes for about 10 minutes, then halve them lengthwise and scoop out the flesh.
  4. Mash the scooped flesh with unsalted butter, milk, salt, and pepper until creamy and smooth.
  5. Combine in half the cheddar cheese, crumbled bacon, and sour cream into the mashed potato mixture.
  6. Refill the potato skins with the filling, top with remaining cheddar cheese and bacon bits.
  7. Bake again for 15-20 minutes until the cheese is melted and tops are golden brown.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Optional: Garnish with fresh chives for added flavor.

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