Twice Baked Loaded Breakfast Potatoes

There’s something undeniably comforting about a well-prepared potato dish, isn’t there? Twice Baked Loaded Breakfast Potatoes have an effortless charm; they’re like a warm hug on a plate. I remember the first time I made these for a lazy Sunday brunch with friends. We ended up gathering around the table, laughter filling the air as we devoured them. Each bite was a delightful explosion of flavors—crispy skin, creamy filling, and that satisfying crunch from the bacon. I knew I had stumbled onto a winner!

Why you’ll love this recipe

Picture starting your day with a breakfast that feels both indulgent and nourishing. These Twice Baked Loaded Breakfast Potatoes are not just food; they’re an experience. You get that classic decadence of loaded baked potatoes combined with the hearty elements of breakfast—all wrapped up in a crispy, golden skin.

What I love most about this recipe is its versatility. You can swap ingredients based on what you have on hand, and you can dress them up or down depending on the occasion. These potatoes can be your Saturday morning treat or a show-stopping brunch item when guests are over. Plus, they’re a fantastic way to use up leftover bacon or cheese. Trust me; once you try them, you’ll want to make them repeatedly!

Gather these ingredients

• 4 large russet potatoes: The backbone of this dish. Russets are starchy and fluffy—just what you want when you’re aiming for a loaded potato. If you’re feeling adventurous, you could swap for sweet potatoes for a sweeter twist!

• 1 cup shredded cheddar cheese: The melty, gooey goodness that binds everything together. Feel free to mix in other cheeses like Monterey Jack or even a bit of pepper jack for a kick.

• 1/2 cup sour cream: This adds creaminess and a subtle tang. For a lighter option, Greek yogurt works beautifully here.

• 1/4 cup cooked bacon, crumbled: Because who doesn’t love the satisfying crunch of bacon? You could also use turkey bacon or smoked tempeh for a vegetarian option.

• 1/4 cup green onions, chopped: These offer a fresh crunch and vibrant color. If you prefer, you could substitute shallots or chives.

• Salt and pepper to taste: Essential seasonings that elevate the flavors of the ingredients.

• Olive oil: For that beautiful, crispy skin and extra flavor. You can also use melted butter if you’re feeling extra indulgent.

Preparing Twice Baked Loaded Breakfast Potatoes

1. Preheat your oven to 400°F (200°C). This step is key—don’t skip it!

2. Scrub the russet potatoes under running water to clean them thoroughly. Use a fork to pierce each potato several times. This little trick prevents them from exploding in the oven—no one wants a potato bomb!

3. Rub the potatoes with olive oil and sprinkle them generously with salt before placing them on a baking sheet. Bake for 45-60 minutes until they’re tender and you can easily pierce them with a fork.

4. After baking, let the potatoes cool slightly. This step helps you handle them better. Next, cut each potato in half lengthwise and scoop out most of the flesh into a mixing bowl. Don’t go all the way to the skin; you want enough left for stability.

5. Mash the potato flesh with sour cream, cheese, crumbled bacon, green onions, salt, and pepper. Blend until well combined; the mixture should be creamy and flavorful.

6. Spoon the filling back into the potato skins and, if you wish, top with a bit more cheese—because you can never have too much cheese!

7. Return the potatoes to the oven and bake them for another 15-20 minutes until they’re heated through and the tops are golden brown.

8. Serve warm, and watch your friends and family dive right in—they won’t be able to resist!

Best way to enjoy it

These Twice Baked Loaded Breakfast Potatoes shine like stars on their own, but you can elevate your brunch spread by serving them alongside fresh fruit, a simple green salad, or some scrambled eggs, which pair perfectly with the creaminess of the potatoes. For a little zest, serve them with some hot sauce or pico de gallo on the side.

Keeping leftovers fresh

If you end up with any leftovers—let’s be real; it’s a possibility—store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at a low temperature until warmed through. Alternatively, you can microwave them, but I highly recommend the oven for preserving that glorious texture!

Pro chef tips

• Don’t rush the baking: Getting that initial bake just right is crucial for fluffy potatoes.
• If you want extra flavor, consider adding a pinch of smoked paprika or garlic powder to the filling.
• Planning for guests? Make a big batch and provide a toppings bar with options like salsa, avocado, or even chili!

Creative twists

If you’re feeling inventive, why not mix things up with different toppings? Try southwestern flavors with black beans and corn, or go Mediterranean with feta and olives. You could even make a breakfast version using scrambled eggs mixed right into the potato filling. The sky’s the limit!

Ingredients

• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup cooked bacon, crumbled
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Olive oil

Directions to follow

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes and pierce them with a fork. Rub with olive oil, sprinkle with salt, and place on a baking sheet. Bake for 45-60 minutes until tender.
3. Remove from the oven and let cool slightly. Cut in half lengthwise and scoop out most of the flesh into a bowl, leaving some in the skins.
4. Mash the potato flesh with sour cream, cheese, crumbled bacon, green onions, salt, and pepper.
5. Spoon the filling back into the skins, topping with more cheese if desired.
6. Return to the oven and bake for another 15-20 minutes until heated through and golden.
7. Serve warm and enjoy!

Frequently asked questions

• How long does it take to prepare? The total prep and cooking time is about 1 hour and 15 minutes.
• Can I make these in advance? Absolutely! You can prepare the filling a day ahead and just bake them when you’re ready to eat.
• What can I use instead of sour cream? Greek yogurt is a great alternative that gives you a similar creamy texture.
• Are they freezer-friendly? Yes, once fully baked and cooled, you can freeze them. Just wrap them tightly in foil and store in a freezer-safe container.
• Can I use different cheeses? Definitely! Experiment with your favorites to find a combination you adore.

These Twice Baked Loaded Breakfast Potatoes are not just a recipe; they’re an invitation to gather around the table, share stories, and create joyful memories. So grab your ingredients, roll up your sleeves, and let’s make some magic in the kitchen! And remember, it’s your turn to sprinkle a little creativity into this classic. Happy cooking!

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Twice Baked Loaded Breakfast Potatoes

Cooking Method: Baking, Roasting Courses: Breakfast, Brunch, Side Dish Recipe Keys: Dairy E Easy Gluten Free Non Vegetarian W Warm

Difficulty: Intermediate Prep Time 15 mins Cook Time 60 mins Rest Time 10 mins Total Time 1 hr 25 mins

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Suitable throughout the year

Description

Twice Baked Loaded Breakfast Potatoes combine the classic decadence of loaded baked potatoes with hearty breakfast elements, featuring crispy skin, creamy filling, and crunchy bacon.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 large russet potatoes (Can substitute with sweet potatoes for a sweeter twist)
• 1 cup shredded cheddar cheese (Other cheese options include Monterey Jack or pepper jack)
• ¹⁄₂ cup sour cream (Greek yogurt is a lighter alternative)
• ¹⁄₄ cup cooked bacon, crumbled (Turkey bacon or smoked tempeh can be used for vegetarian option)
• ¹⁄₄ cup green onions, chopped (Shallots or chives can be substituted)
• to taste salt (Essential for flavor enhancement)
• to taste pepper (Essential for flavor enhancement)
• as needed olive oil (Can substitute with melted butter)

Directions

Baking the Potatoes

1. Preheat the oven

   Preheat your oven to 400°F (200°C).
   This step is key—don't skip it!
   Mark as complete

2. Prepare the potatoes

   Scrub the russet potatoes under running water, then pierce them with a fork. Rub with olive oil and sprinkle with salt, placing them on a baking sheet.
   Bake for 45-60 minutes until tender.
   Mark as complete

3. Cool and scoop

   Let the potatoes cool slightly. Cut in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving some flesh for stability.
   Mark as complete

4. Prepare filling

   Mash the potato flesh with sour cream, cheese, crumbled bacon, green onions, salt, and pepper until well combined.
   The mixture should be creamy and flavorful.
   Mark as complete

5. Fill and bake again

   Spoon the filling back into the skins, topping with more cheese if desired. Return to the oven and bake for another 15-20 minutes until heated through and tops are golden.
   Mark as complete

6. Serve

   Serve warm and enjoy!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 40mg14%

Sodium 600mg25%

Potassium 950mg28%

Total Carbohydrate 40g14%

Dietary Fiber 5g20%

Sugars 2g

Protein 10g20%

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Vitamin A 400 IU

Vitamin C 35 mg

Calcium 200 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 5 mcg

Thiamin 0.3 mg

Riboflavin 0.2 mg

Niacin 2 mg

Vitamin B6 0.4 mg

Folate 20 mcg

Vitamin B12 0.5 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 200 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 1 mg

Selenium 5 mcg

Copper 0.2 mg

Manganese 0.3 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, consider adding smoked paprika or garlic powder to the filling.

Keywords: breakfast, potatoes, baked, loaded, brunch