Description
Delicious twice-baked breakfast potatoes, perfect for a hearty start to your day.
Ingredients
Scale
- 4 large Russet potatoes
- 1/4 cup milk
- 2 tablespoons butter
- 1/4 cup shredded cheddar cheese
- 2 slices bacon, cooked and crumbled
- 2 tablespoons chopped chives
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes. Pierce each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Scoop out the insides of the potatoes, leaving a thin shell.
- Mash the scooped potato insides in a bowl.
- Add milk, butter, cheddar cheese, crumbled bacon, chives, salt, and pepper to the mashed potatoes. Mix well.
- Spoon the mixture back into the potato shells.
- Place the filled potato shells on a baking sheet.
- Bake for another 15-20 minutes, or until heated through and lightly golden on top.
Notes
- You can add other toppings like sour cream or green onions.
- For crispy skin, rub the potatoes with a little oil before the first baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: twice-baked potatoes, breakfast potatoes, breakfast recipe, potato bake, cheesy potatoes, bacon potatoes