Why Make This Recipe
Twice Baked Loaded Breakfast Potatoes are a hearty and delicious way to start your day. They combine the classic flavors of breakfast favorites like bacon and cheese with the comforting feel of a baked potato. This recipe is great for brunch gatherings or a filling breakfast at home. Plus, they are simple to prepare and can be customized easily to suit your taste.
How to Make Twice Baked Loaded Breakfast Potatoes
Ingredients
- 4 large russet potatoes
- 4 strips of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil (for roasting)
Directions
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in each russet potato. Rub them with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for about 45 minutes, or until they are tender.
- Once they are cool enough to handle, slice each potato in half and scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skin.
- Mash the potato and mix in sour cream, bacon, cheddar cheese, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Top with additional cheese if desired.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the tops are golden and heated through.
- Serve warm, garnished with extra green onions.
How to Serve Twice Baked Loaded Breakfast Potatoes
Serving Twice Baked Loaded Breakfast Potatoes is easy! They make a great main dish for breakfast or brunch. You can also serve them as a side dish for lunch or dinner. Just garnish with extra green onions or a dollop of sour cream for added flavor.
How to Store Twice Baked Loaded Breakfast Potatoes
To store leftovers, let the potatoes cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them. To freeze, wrap each potato tightly in plastic wrap and then in aluminum foil. They can last in the freezer for up to a month.
Tips to Make Twice Baked Loaded Breakfast Potatoes
- Use a fork to poke holes in the potatoes. This helps steam escape while they bake.
- Try adding other toppings, like diced tomatoes or jalapeños, for extra flavor.
- If you like a crispy top, broil the potatoes for a minute or two after baking.
Variation
You can easily adjust the recipe. For a vegetarian version, skip the bacon and add more vegetables like bell peppers or mushrooms. You can also switch up the cheese, using mozzarella or pepper jack for a different taste.
FAQs
Can I make these potatoes ahead of time?
Yes, you can prepare the filling a day ahead, scoop it back into the potato skins, and bake them when you’re ready to serve.
What can I serve with these potatoes?
They pair well with scrambled eggs, sausage, or a fresh fruit salad for a complete meal.
Can I use other types of potatoes?
Yes, you can use other types of potatoes, but russet potatoes are the best for baking because of their fluffy texture.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Main Ingredients
- 4 large russet potatoes
- 4 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese Plus extra for topping
- 1/2 cup sour cream
- 1/4 cup green onions, chopped Plus extra for garnish
- Salt and pepper to taste
- Olive oil (for roasting)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in each russet potato. Rub them with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for about 45 minutes, or until they are tender.
Filling and Baking
- Once they are cool enough to handle, slice each potato in half and scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skin.
- Mash the potato and mix in sour cream, bacon, cheddar cheese, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Top with additional cheese if desired.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the tops are golden and heated through.
- Serve warm, garnished with extra green onions.