Indulgent Twice Baked Breakfast Potatoes with Cheese and Bacon

Delicious Twice Baked Breakfast Potatoes with Cheese and Bacon are perfect for brunch, combining fluffy potatoes, crispy bacon, and cheesy goodness.

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Prep Time 20

Cook Time 1 25

Cooling Time 10

Total Time 1 55

Servings: 4 potatoes

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Potatoes

4 medium Russet Potatoes Ideal for fluffy texture

Filling

6 slices Bacon Crispy for smoky flavor
1 cup Cheddar Cheese Shredded
1/2 cup Sour Cream Greek yogurt is a healthy alternative
2 tbsp Butter Unsalted for better control
2 tbsp Green Onions Optional for garnish
to taste Salt
to taste Pepper

Equipment

Oven
Baking Sheet
mixing bowl
fork
aluminum foil

Method

Preparation

Preheat your oven to 400°F (200°C).
Wash each russet baking potato thoroughly under running water. Poke holes in each potato to prevent bursting. Bake for 45-60 minutes until tender.
Let the potatoes cool for about 10 minutes. Slice each potato in half lengthwise and scoop out the fluffy inside into a mixing bowl, leaving some flesh for structure.
Mix the scooped potato with bacon, cheese, sour cream, and butter. Mash until creamy and season with salt and pepper.
Fill the potato skins with the mixture, mounding it slightly. Optional: sprinkle additional cheese and green onions on top.
Bake again at 375°F (190°C) for 20-25 minutes until the tops are golden brown and cheese is bubbling.

Nutrition

Serving: 1potatoCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

These potatoes are perfect for brunch and can be prepared in advance. Storage: Keep in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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