Description
Comforting twice baked potatoes filled with creamy cheese, crispy bacon, and fresh green onions, perfect for brunch or a hearty snack.
Ingredients
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the russet potatoes, pricking them several times with a fork. Bake them directly on the oven rack for 45-50 minutes until they are tender.
- Allow the baked potatoes to cool for about 10 minutes. Then, slice each potato in half lengthwise and scoop out the insides into a mixing bowl.
- Mix the scooped potato insides with shredded cheddar cheese, crumbled bacon, sour cream, milk, butter, and half of the chopped green onions. Season with salt and pepper to taste, then mash until creamy.
- Spoon the creamy mixture back into the potato skins and sprinkle any remaining cheese on top.
- Place the stuffed potatoes on a baking sheet and bake again for 15-20 minutes until they’re golden brown.
- Garnish with the remaining green onions and any additional toppings you like.
- Let cool slightly before serving, and dig in!
Notes
Feel free to experiment with toppings like jalapeños or different cheese varieties.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American