Twice Baked Loaded Breakfast Potatoes

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked bacon, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup green onions, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Additional shredded cheese (optional)
• Extra chopped green onions (optional)
• Hot sauce (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Scrub the russet potatoes under cold running water. Pat them dry with a towel.
3. Use a fork to poke holes in each potato, about 5-6 times.
4. Rub the potatoes with olive oil, then sprinkle generously with salt and black pepper. Bake for 45-60 minutes.
5. Remove the potatoes from the oven and let them cool for about 10 minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl.
6. In the bowl with the potato insides, add chopped bacon, shredded cheddar cheese, sour cream, green onions, garlic powder, and smoked paprika. Mix until well combined.
7. Fill each potato skin with the loaded potato mixture and top with additional cheese if desired.
8. Return the filled potato skins to the oven and bake for an additional 15-20 minutes.
9. Remove from the oven, let cool slightly, and garnish with extra green onions, hot sauce, and fresh parsley before serving.

Nutrition