This recipe makes warm, cheesy, loaded breakfast potatoes. You bake potatoes, scoop them out, mix the inside with bacon, cheese, and sour cream, then bake again. The dish is simple and filling. If you like a different twice-baked idea, try Cranberry Apple Twice Baked Sweet Potatoes for a sweet side.
Table of Contents
Why make this recipe
You make this for a hearty breakfast or brunch. It feeds a few people and uses easy ingredients. It tastes rich but stays simple to cook. You can prepare parts ahead and bake when ready.
How to make Twice Baked Loaded Breakfast Potatoes
Follow the steps below to make the potatoes.
Ingredients :
- 4 large russet potatoes
- 4 strips of bacon
- 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 your oven to 400°F (200°C).
- Scrub the potatoes and poke them with a fork; rub with olive oil and season with salt.
- Bake the potatoes for about 45-60 minutes until tender.
- While the potatoes are baking, cook the bacon until crispy, then chop into small pieces.
- Once the potatoes are done, let them cool slightly. Cut the potatoes in half lengthwise and scoop out the inside, leaving a small amount of flesh in the skins.
- In a bowl, mash the potato flesh with sour cream, half of the cheese, bacon bits, and chopped green onions. Season with salt and pepper.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Bake again for about 15 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with extra green onions if desired.
Twice Baked Loaded Breakfast Potatoes
Warm, cheesy breakfast potatoes layered with bacon, cheddar cheese, and sour cream, perfect for a hearty meal.
- Total Time: 75 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large russet potatoes
- 4 strips of bacon
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes and poke them with a fork; rub with olive oil and season with salt.
- Bake the potatoes for about 45-60 minutes until tender.
- While the potatoes are baking, cook the bacon until crispy, then chop into small pieces.
- Once the potatoes are done, let them cool slightly. Cut the potatoes in half lengthwise and scoop out the inside, leaving a small amount of flesh in the skins.
- In a bowl, mash the potato flesh with sour cream, half of the cheese, bacon bits, and chopped green onions. Season with salt and pepper.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Bake again for about 15 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with extra green onions if desired.
Notes
Use similar-sized russets for even baking. Let potatoes cool a bit before scooping so the skins keep their shape.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
How to serve Loaded Breakfast Potatoes
Serve these warm as a main breakfast or as a side. They go well with eggs, fresh fruit, or a light salad. For a fun brunch combo, serve them with Tasty Baked Breakfast Tacos. Garnish with extra green onions or a little hot sauce if you like spice.
How to store Breakfast Potatoes
Cool the potatoes to room temperature. Place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave in short bursts until warm.
Tips to make Breakfast Potatoes
- Use similar-sized russets for even baking.
- Let potatoes cool a bit before scooping so the skins keep their shape.
- Mash to your preferred texture — smooth or a little chunky.
- Heat the oven fully before baking the filled skins to melt the cheese well.
Variations
- Make it vegetarian: skip the bacon and add roasted mushrooms or sautéed peppers.
- Add different cheeses like pepper jack or gouda for a new flavor.
- Mix in cooked sausage or chopped ham for more protein.
- Use Greek yogurt instead of sour cream for a tangy, lighter option.
FAQs
Q: Can I bake these ahead of time?
A: Yes. Bake, fill, and store in the fridge. Reheat in the oven until warm and the cheese is bubbly.
Q: Can I freeze them?
A: You can freeze the filled potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and bake until hot.
Q: How do I make the skins crisp?
A: Brush skins with a little oil and bake them a few minutes at high heat before filling, or crisp them after filling by baking at 425°F for a few minutes.
Q: Can I use sweet potatoes?
A: Yes. Sweet potatoes change the flavor and work well with similar toppings.
Conclusion
These twice baked loaded breakfast potatoes are easy and tasty. They make a warm, filling meal and work well for a family breakfast or a small brunch. Follow the simple steps, and enjoy a creamy, cheesy potato dish.
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