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Twice Baked Loaded Breakfast Potatoes

Elevate your breakfast with creamy, fluffy potatoes stuffed with savory toppings, offering a delicious and satisfying meal for every occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Choose large potatoes for best results.
  • 1 cup shredded cheddar cheese Can use a Halal-friendly alternative.
  • 1/2 cup sour cream Substitute with Greek yogurt for a healthier option.
  • 1/4 cup green onions, chopped Freshly chopped for best flavor.
  • to taste Salt and pepper Adjust according to preference.
  • 1 tablespoon olive oil Optional, for drizzling before the final bake.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Scrub the russet potatoes under cold water to remove dirt and poke them with a fork a few times.
Baking the Potatoes
  1. Place the potatoes directly on the oven rack and bake for 45-60 minutes until tender when pierced with a fork.
  2. Let them cool for about 10 minutes.
Filling Preparation
  1. Slice the cooled potatoes in half lengthwise and scoop out the insides, leaving a small border.
  2. In a large bowl, mix scooped potato with sour cream, half the shredded cheese, chopped green onions, salt, and pepper until creamy.
Final Assembly and Baking
  1. Spoon the mixture back into the potato skins and top with the remaining cheese.
  2. Drizzle with olive oil if desired.
  3. Return to the oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly in plastic wrap and foil for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave for a quick option.