Description
Crispy, oven-roasted potato halves filled with a creamy blend of cheese, herbs, and vegetables. This meat-free American breakfast dish offers a rich, indulgent flavor with customizable toppings. The double-bake technique ensures a tender interior and golden skin for a satisfying morning feast.
Ingredients
4 large Russet potatoes (6–8 oz each)
3 cloves garlic, minced
1/4 cup non-hydrogenated butter or vegan butter
1/2 cup sour cream or plain Greek yogurt
2 cups shredded Cheddar cheese (or mozzarella, feta, or vegan cheese)
1/3 cup chopped green onions (or fresh chives)
1 tbsp chopped parsley
1 tsp salt (preferably sea salt)
1/2 tsp black pepper, freshly ground
Instructions
Preheat oven to 400°F (200°C)
Line baking sheet with parchment paper and prick potatoes with a fork
Bake potatoes 45-55 minutes until fully cooked
Let cool slightly and cut lengthwise; scrape out cores to create hollow centers
Brush potato skins with olive oil and sprinkle with salt
Place skins on prepared baking sheet and return to oven for 10 minutes to crisp
Mix cooled potato flesh, softened butter, sour cream, grated cheese, green onions, parsley, salt, and pepper in a bowl
Stuffed skins with mixture and rebake at 400°F for 20-25 minutes until golden
Notes
Use Yukon gold potatoes for creamier texture
Roasto garlic adds depth to the filling
Cashew cream is a great dairy-free alternative to sour cream
Top with roasted tofu cubes or black beans for vegan protein
Seal any leaks with small amount of olive oil during rebaking
Store leftovers in airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 75
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 350
- Sugar: 2g
- Sodium: 3500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg