Description
Delightful russet potatoes stuffed with creamy, cheesy goodness, crispy bacon, and green onions, perfect for breakfast or brunch.
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 thoroughly. Prick each potato with a fork to allow steam to escape, then place them directly on the oven rack. Bake for 45-50 minutes or until tender when pierced.
- Let the potatoes cool for about 10 minutes.
- Slice them in half lengthwise and scoop out the insides into a large bowl, leaving a small border of potato in the skin.
- Add cheddar cheese, crumbled bacon, sour cream, milk, butter, and half of the chopped green onions to the bowl. Season with salt and pepper, and then mash until creamy.
- Spoon the mixture back into the potato skins, packing it in well.
- Sprinkle any remaining cheese atop the stuffed potatoes.
- Return the stuffed potatoes to the oven for another 15-20 minutes, or until the tops are golden and bubbly.
- Garnish with the remaining green onions and desired toppings before serving.
- Let the potatoes cool slightly before serving.
Notes
For creamier filling, add more sour cream or a splash of heavy cream. Feel free to substitute bacon or add sautéed vegetables for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American