Twice Baked Breakfast Potatoes

  • 2 baking potatoes, scrubbed and pierced with a fork
  • 1 c. cultured sour cream, plus more for serving if desired
  • 5 slices thick-cut bacon, cooked & crumbled
  • 3 green onions, sliced
  • 1 c. shredded cheese

Preheat the oven to 350° F.

Microwave the potatoes until they are soft enough to cut in half and carefully scoop the insides out, leaving a thin shell for filling. Place the empty shells in a shallow baking dish and place the insides in a large bowl.

Add the sour cream, bacon, onions, and cheese to the potato insides and stir until the potatoes are mashed and the fillings are evenly distributed. Fill the reserved potato shells with the mixture. The potatoes will be very full. Bake in the preheated oven for 12-15 minutes or until the fillings are slightly golden and the cheese is melted and bubbly. Serve with additional sour cream, if desired.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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