Description

Crispy potato skins filled with a creamy, cheesy mixture of bacon, cheddar, and green onions, perfect for brunch or parties. This easy recipe delivers a comforting and crowd-pleasing dish with minimal hands-on time.

Ingredients

Scale

4 large russet potatoes
1½ cups shredded sharp cheddar cheese (170g)
6 slices bacon
3–4 stalks green onions, sliced
½ cup sour cream (120g), full-fat
3 tablespoons unsalted butter (45g)
1 teaspoon garlic powder
Salt and pepper to taste
Optional toppings: chopped fresh parsley, diced tomatoes, jalapeños

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes clean and prick with a fork. Place on a baking sheet or wire rack and bake for 45-55 minutes until skins are crisp and a fork slides easily into the center.
While potatoes bake, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble. Save some bacon grease if desired.
When potatoes are cool enough to handle but still warm, slice off the top third lengthwise. Scoop out the flesh into a large bowl, leaving sturdy shells.
Add butter, sour cream, garlic powder, half the cheese, crumbled bacon (reserve some for topping), and sliced green onions to the potato flesh. Mash gently until creamy but still a bit chunky. Season with salt and pepper.
Spoon filling back into potato shells, piling high. Sprinkle remaining cheese and bacon on top.
Bake stuffed potatoes at 400°F (200°C) for 15 minutes until cheese is melted and bubbly and tops are golden brown.
Remove from oven, garnish with extra green onions, parsley, or preferred toppings. Serve warm.

Notes

For extra crispy skins, place potatoes on a wire rack while baking and brush skins with melted butter before the second bake. You can prepare filling a day ahead and assemble before baking. Use a scoop for consistent portions. Save some bacon and cheese for topping to add a crispy crust. If short on time, microwave potatoes but you will lose crispy skins. Variations include adding spinach and feta, jalapeños, sautéed veggies, pulled pork, or herbs. Vegan version possible with vegan cheese, plant-based bacon, and cashew cream.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Breakfast, Brunch, Party Snack
Cuisine: American

Nutrition

Serving Size: 1 potato half
Calories: 280
Fat: 12
Carbohydrates: 30
Fiber: 3
Protein: 12

Keywords: twice baked potatoes, loaded potatoes, breakfast potatoes, party recipe, brunch recipe, cheesy potatoes, bacon potatoes