why make this recipe
These twice baked loaded breakfast potatoes are warm, filling, and full of flavor. They use simple ingredients you may already have. They work for a hearty family breakfast, a weekend brunch, or a make-ahead dish to reheat.
introduction
This dish starts with baked russet potatoes. You scoop the inside, mix it with bacon, cheese, sour cream, and green onions, then fill the skins and bake again. The result is crispy skins and creamy, cheesy filling. It is easy to make and tastes like comfort food.
how to make Twice Baked Loaded Breakfast Potatoes
Bake whole potatoes until soft. Scoop out the flesh and mix it with bacon, cheese, sour cream, and green onions. Season with salt and pepper. Stuff the skins and top with extra cheese. Bake again until hot and golden.
Ingredients :
- 4 russet potatoes
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Directions :
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and poke holes in them with a fork. Rub with olive oil and sprinkle with salt.
- Bake in the oven for about 45 minutes or until tender.
- Remove from oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border.
- To the bowl, add cooked bacon, cheddar cheese, sour cream, green onions, salt, and pepper. Mix until combined.
- Fill the potato skins with the mixture and top with extra cheese if desired.
- Return to the oven and bake for another 15-20 minutes until heated through and the tops are golden.
how to serve Twice Baked Loaded Breakfast Potatoes
Serve hot. Add extra green onions or a dollop of sour cream on top. These go well with eggs, a simple salad, or fresh fruit for a balanced meal.
how to store Twice Baked Loaded Breakfast Potatoes
Cool completely before storing. Put in an airtight container and keep in the fridge for up to 3 days. To freeze, wrap each potato well and freeze up to 2 months. Reheat in a 350°F (175°C) oven until warm, or microwave on medium heat until heated through.
tips to make Twice Baked Loaded Breakfast Potatoes
- Choose russet potatoes for a starchy, fluffy inside.
- Do not scoop the skins too thin; leave a small border so they keep shape.
- Mix the filling while the potato flesh is warm for easier mixing.
- Use sharp cheddar for better melting and flavor.
- If you like extra crisp skin, broil for 1-2 minutes at the end—watch closely.
variation (if any)
- Make it vegetarian: skip bacon and add sautéed mushrooms or roasted bell peppers.
- Add herbs: stir in chopped chives or parsley.
- Spice it: add a pinch of smoked paprika or cayenne to the filling.
- Swap cheeses: use pepper jack, mozzarella, or a blend.
FAQs
Q: Can I use small potatoes instead of russets?
A: Yes. Reduce bake time and adjust scoop size. Small potatoes will cook faster.
Q: Can I prep ahead?
A: Yes. Bake and scoop the potatoes a day ahead. Mix and stuff, then bake before serving.
Q: How do I reheat without making them soggy?
A: Reheat in the oven at 350°F (175°C) until warm. The oven keeps the skin crisp. Avoid the microwave if you want crispy skin.
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free sour cream and a dairy-free cheese substitute.
Conclusion
For another take on a similar recipe and extra tips you can try this version: Twice Baked Breakfast Potatoes | Spoon Fork Bacon.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Main ingredients
- 4 pieces russet potatoes Choose starchy, fluffy potatoes.
- 1 cup cooked bacon, crumbled Use sharp cheddar for better melting.
- 1 cup shredded cheddar cheese For topping and mixing.
- ½ cup sour cream To add creaminess.
- ¼ cup green onions, chopped For a fresh flavor.
- Salt and pepper to taste
- Olive oil For rubbing on potatoes.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and poke holes in them with a fork. Rub with olive oil and sprinkle with salt.
- Bake in the oven for about 45 minutes or until tender.
- Remove from oven and let cool slightly. Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border.
Mixing Filling
- To the bowl, add cooked bacon, cheddar cheese, sour cream, green onions, salt, and pepper. Mix until combined.
Stuffing and Baking
- Fill the potato skins with the mixture and top with extra cheese if desired.
- Return to the oven and bake for another 15-20 minutes until heated through and the tops are golden.