Twice baked loaded breakfast potatoes topped with cheese and herbs.

Twice Baked Loaded Breakfast Potatoes

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Why Make This Recipe

Twice Baked Loaded Breakfast Potatoes are a delicious and satisfying way to start your day. They are filling, flavorful, and packed with all your breakfast favorites. Baking the potatoes twice makes them crispy on the outside and creamy on the inside. Plus, they are easy to customize based on your personal taste. Whether you’re serving them for breakfast or brunch, these potatoes will surely please everyone at the table.

How to Make Twice Baked Loaded Breakfast Potatoes

Ingredients

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked bacon, crumbled
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup sour cream
  • 1/4 cup green onions, chopped
  • 1/2 cup milk

Directions

  1. Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Prick each potato with a fork and rub with olive oil, salt, and pepper.
  2. Place the potatoes on a baking sheet and bake for about 45-60 minutes until they are tender.
  3. Remove the potatoes from the oven and let them cool slightly.
  4. Cut the potatoes in half lengthwise and scoop out the insides into a bowl, leaving a little potato around the edges.
  5. To the potato insides, add sour cream, milk, half of the cheese, crumbled bacon, and green onions. Mix together until creamy and well combined.
  6. Spoon the mixture back into the potato skins, then top each with the remaining cheese and additional bacon if desired.
  7. Return the stuffed potatoes to the oven and bake for another 15-20 minutes until heated through and the cheese is melted.
  8. Remove from the oven and serve hot, garnished with extra green onions.

How to Serve Twice Baked Loaded Breakfast Potatoes

Serve these potatoes hot, straight out of the oven. They pair well with fresh fruit or a light salad for brunch. You can also add a side of eggs to complete the meal. Garnishing with extra green onions or a dollop of sour cream can add a nice touch.

How to Store Twice Baked Loaded Breakfast Potatoes

To store leftovers, wrap the cooled potatoes in plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm before serving again.

Tips to Make Twice Baked Loaded Breakfast Potatoes

  • Use a variety of cheeses for a different flavor – mozzarella, cheddar, or a mix of both works great.
  • If you want to make them even more hearty, add some sautéed vegetables like bell peppers or spinach to the filling.
  • Feel free to substitute turkey bacon for a lighter option or use a plant-based bacon for a vegetarian dish.

Variation

You can switch up the ingredients based on what you have at home. Try adding different meats like sausage, or even flavorful herbs to the filling. You can also make them spicy by adding jalapeños or hot sauce.

FAQs

Can I use other types of potatoes?
Yes, you can use other types of potatoes, such as Yukon gold or sweet potatoes, for a different taste and texture.

Can I prepare these potatoes in advance?
Absolutely! You can prepare the filling a day ahead and stuff the potatoes just before baking.

What can I do with leftover filling?
You can use leftover filling in tacos, omelets, or mix it into scrambled eggs for a quick meal.

Twice Baked Loaded Breakfast Potatoes

A delicious and satisfying breakfast dish, these Twice Baked Loaded Breakfast Potatoes are crispy on the outside and creamy on the inside, packed with breakfast favorites and easy to customize.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes and Seasoning
  • 4 large russet potatoes Choose firm, unblemished potatoes
  • 2 tablespoons olive oil For brushing the potatoes
  • 1 teaspoon salt To sprinkle on the potatoes
  • 1/2 teaspoon black pepper To sprinkle on the potatoes
Filling
  • 1 cup cooked bacon, crumbled You can substitute turkey or plant-based bacon
  • 1 cup shredded cheese Cheddar or mozzarella
  • 1/2 cup sour cream
  • 1/4 cup green onions, chopped Plus more for garnish
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes.
  2. Prick each potato with a fork and rub with olive oil, salt, and pepper.
  3. Place the potatoes on a baking sheet and bake for about 45-60 minutes until they are tender.
Filling Preparation
  1. Remove the potatoes from the oven and let them cool slightly.
  2. Cut the potatoes in half lengthwise and scoop out the insides into a bowl, leaving a little potato around the edges.
  3. To the potato insides, add sour cream, milk, half of the cheese, crumbled bacon, and green onions. Mix together until creamy and well combined.
  4. Spoon the mixture back into the potato skins, then top each with the remaining cheese and additional bacon if desired.
Baking
  1. Return the stuffed potatoes to the oven and bake for another 15-20 minutes until heated through and the cheese is melted.
  2. Remove from the oven and serve hot, garnished with extra green onions.

Notes

These potatoes pair well with fresh fruit or a light salad for brunch. Garnish with extra green onions or a dollop of sour cream.