why make this recipe
Twice Baked Loaded Breakfast Potatoes are the perfect way to start your day. They are delicious, hearty, and packed with flavor. You can enjoy them for breakfast, brunch, or even as a side dish. This recipe is also a great way to use up leftover ingredients like cooked bacon and cheese. Plus, everyone loves a good potato dish!
how to make Twice Baked Loaded Breakfast Potatoes
Ingredients :
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup cooked bacon, chopped
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Butter, for added richness
Directions :
- Preheat your oven to 400°F (200°C).
- Wash and prick the russet potatoes with a fork. Rub them with olive oil and sprinkle with salt.
- Bake the potatoes for about 45 minutes, or until tender.
- Remove from the oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out the insides, leaving a small border.
- In a bowl, combine the potato flesh, cooked bacon, sour cream, half of the cheese, green onions, and seasoning. Mix until well combined.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is bubbly.
- Serve hot, optionally garnished with additional green onions or a dollop of sour cream.
how to serve Twice Baked Loaded Breakfast Potatoes
Serve these potatoes hot as a main dish or as a tasty side. They go well with fried eggs, a fresh salad, or even as a part of a breakfast buffet. Don’t forget to add extra sour cream or green onions for a little more flavor!
how to store Twice Baked Loaded Breakfast Potatoes
If you have leftovers, let the stuffed potatoes cool completely. Place them in an airtight container and store them in the refrigerator. They can last up to 3 days. When ready to eat, reheat them in the oven or microwave until warmed through.
tips to make Twice Baked Loaded Breakfast Potatoes
- Make sure to choose large russet potatoes for better results. They will hold more filling.
- Prepping the potatoes ahead of time can save you time on busy mornings. You can bake the potatoes a day earlier.
- Feel free to customize the filling with your favorite toppings like vegetables or other meats.
variation
You can easily switch up this recipe by using different types of cheese like mozzarella or pepper jack. For a vegetarian option, leave out the bacon and add sautéed mushrooms or spinach instead.
FAQs
Can I freeze Twice Baked Loaded Breakfast Potatoes?
Yes, you can freeze them. Just make sure to wrap them tightly in foil or place them in a freezer-safe container. Thaw them in the fridge before reheating.
Can I make these potatoes ahead of time?
Absolutely! You can prepare the filling and stuffed potatoes in advance and keep them in the fridge. Just bake them before serving.
What can I add for extra flavor?
Try adding hot sauce, or spices like paprika or cayenne pepper for some heat. You could also mix in some diced tomatoes or bell peppers for more texture.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Wash and prick the russet potatoes with a fork. Rub them with olive oil and sprinkle with salt.
- Bake the potatoes for about 45 minutes, or until tender.
- Remove from the oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out the insides, leaving a small border.
- In a bowl, combine the potato flesh, cooked bacon, sour cream, half of the cheese, green onions, and seasoning. Mix until well combined.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the cheese is bubbly.
- Serve hot, optionally garnished with additional green onions or a dollop of sour cream.