Twice Baked Loaded Breakfast Potatoes are a delicious dish that combines the goodness of baked potatoes with a hearty filling. This recipe is perfect for breakfast or any time you want a satisfying meal. The potatoes are stuffed with a mixture of bacon, cheese, and creamy goodness. They are easy to make and incredibly tasty!
Why Make This Recipe
Making Twice Baked Loaded Breakfast Potatoes is a great choice for several reasons. They are comforting and full of flavors that everyone loves. You can customize the filling to suit your taste. This dish is also perfect for gatherings or family breakfasts, allowing everyone to enjoy their own loaded potato.
How to Make Twice Baked Loaded Breakfast Potatoes
Ingredients
- 4 large russet potatoes
- 4 teaspoons olive oil
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Scrub and poke holes in the russet potatoes with a fork, then rub them with olive oil and season with salt.
- Bake the potatoes for about 45 minutes, or until they are tender.
- Allow the potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides into a bowl, leaving a small border.
- Mash the potato flesh with sour cream, half of the cheese, bacon, and green onions. Season with salt and pepper.
- Fill the potato skins with the mixture, top with remaining cheese, and return to the oven.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Serve hot, garnished with extra green onions if desired.
How to Serve Twice Baked Loaded Breakfast Potatoes
Serve these potatoes hot, straight from the oven! They make a great breakfast item on their own or can be paired with a side salad for lunch or dinner. For an extra touch, add some hot sauce or fresh herbs on top.
How to Store Twice Baked Loaded Breakfast Potatoes
If you have leftovers, cover them tightly with plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat them in the oven for the best taste and texture.
Tips to Make Twice Baked Loaded Breakfast Potatoes
- Choose large russet potatoes for the best results.
- Don’t skip the seasoning; it makes a big difference in flavor.
- Feel free to add other ingredients like diced tomatoes or bell peppers to the filling for added flavor.
Variation
You can switch up the ingredients according to your preferences. Try using different types of cheese, or make it vegetarian by omitting the bacon and adding more veggies instead!
FAQs
Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes, but russet potatoes tend to have the best texture for baking.Can I make these ahead of time?
Absolutely! You can prepare them up to the baking step and store them in the fridge. Just bake them when you are ready to serve.What can I serve with Twice Baked Loaded Breakfast Potatoes?
They pair well with a simple salad, scrambled eggs, or fresh fruits for a balanced meal.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Main Ingredients
- 4 large russet potatoes Choose large for best results.
- 4 teaspoons olive oil
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/2 cup green onions, chopped
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub and poke holes in the russet potatoes with a fork, then rub with olive oil and season with salt.
- Bake the potatoes for about 45 minutes, or until tender.
- Allow the potatoes to cool slightly, then cut them in half lengthwise and scoop out the insides into a bowl, leaving a small border.
- Mash the potato flesh with sour cream, half of the cheese, bacon, and green onions. Season with salt and pepper.
Assembly
- Fill the potato skins with the mixture, top with remaining cheese, and return to the oven.
- Bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Serving
- Serve hot, garnished with extra green onions if desired.