Description
Crispy, cheesy potato cups baked twice for ultimate fluffiness and flavor. Loaded with turkey bacon, cheddar, and chives for a hearty, satisfying breakfast or dinner.
Ingredients
4 large Russet potatoes
2 tbsp olive oil
1 tbsp salt divided
1 tsp black pepper
dash ground sage
1 cup shredded cheddar cheese
3/4 cup cooked crumbled turkey bacon
2 tbsp chopped fresh chives
1/4 cup milk (for mashing)
Instructions
Preheat oven to 425°F (220°C)
Wash potatoes and prick with fork
Place on baking sheet and bake 45-55 minutes until tender
Let cool 10 minutes then cut tops off
Scoop out centers, leaving 1/2-inch shell
Mash scooped potatoes with milk, salt, pepper, and sage
Stuff mashed potatoes back into shells
Top with cheese, turkey bacon, and chives
Drizzle olive oil and sprinkle salt
Return to oven for 20-25 minutes until golden
Garnish with extra chives
Notes
Use Yukon Gold potatoes if Russets unavailable
Substitute turkey bacon with sautéed spinach or mushrooms for vegetarian version
Add fried egg on top for extra richness
Store leftovers in airtight container up to 2 days
- Prep Time: 20
- Cook Time: 85
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato cup
- Calories: 385
- Sugar: 2g
- Sodium: 1430mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg