Description
Delicious stuffed russet potatoes loaded with cheese, bacon, and your favorite toppings, perfect for breakfast or brunch.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons butter
- 2 green onions, chopped
- Salt and pepper to taste
- Optional toppings: extra cheese, jalapeños, diced tomatoes, or avocado
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the russet potatoes for about 45-50 minutes or until tender.
- Cool the potatoes for about 10 minutes.
- Prepare the filling by slicing the potatoes in half and scooping out the insides.
- Mix the potato insides with cheddar cheese, crumbled bacon, sour cream, milk, butter, and half of the green onions. Season with salt and pepper.
- Stuff the potato skins with the mixture.
- Top with any remaining cheese.
- Second bake the stuffed potatoes for an additional 15-20 minutes until golden and bubbly.
- Garnish with remaining green onions and any other desired toppings.
- Serve hot and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg