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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.