These delightful potatoes are crisp on the outside and creamy on the inside, making them a perfect base for your favorite breakfast toppings.
Ingredients
Scale:
4 large russet potatoes, approximately 10-12 ounces each
2 tablespoons olive oil, extra virgin preferred
Salt and pepper, to taste
1 cup sour cream, full-fat for creaminess
½ cup cream cheese, softened to room temperature
1 cup shredded cheddar cheese, sharp or mild
½ cup cooked and crumbled bacon or sautéed mushrooms
2 green onions, chopped
¼ teaspoon garlic powder
¼ teaspoon onion powder
Additional shredded cheddar cheese for topping
Chopped green onions for garnish
Crumbled bacon or vegetarian sausage for topping
Hot sauce, optional
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly, pat them dry, prick with a fork, rub with olive oil, and sprinkle with salt. Bake for 45-60 minutes until tender.
Remove the potatoes from the oven and let them cool for 10-15 minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl.
Add sour cream, cream cheese, shredded cheddar cheese, crumbled bacon or mushrooms, chopped green onions, garlic powder, onion powder, and season with salt and pepper to the potato insides. Mix until well combined.
Spoon the creamy mashed potato filling back into the potato skins, mounding it slightly.
Top each filled potato half with additional shredded cheddar cheese and bake for 15-20 minutes until cheese is melted and bubbly.
Garnish with extra chopped green onions, crumbled bacon, and hot sauce if desired. Serve warm.
