Twice Baked Loaded Breakfast Potatoes

why make this recipe

Twice Baked Loaded Breakfast Potatoes are a delicious and satisfying way to start your day. They bring together the comforting flavors of baked potatoes and the classic ingredients of a hearty breakfast. With the crispy potato skins filled with cheesy, eggy goodness, this dish is perfect for feeding a crowd or enjoying as a special treat on a lazy weekend morning. They’re versatile, too—customize them with your favorite toppings or ingredients.

how to make Twice Baked Loaded Breakfast Potatoes

Ingredients:

• 4 russet potatoes
• 4 eggs
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup cooked and crumbled bacon (optional)
• 1/4 cup chopped green onions
• 1/4 cup sour cream
• Salt and pepper to taste
• Olive oil

Directions:

1. Preheat the oven to 400°F (200°C). Wash and scrub the russet potatoes. Prick them several times with a fork and rub with olive oil. Bake directly on the oven rack for about 45-60 minutes until tender.
2. Remove the potatoes from the oven and let them cool slightly. Once cool enough to handle, cut each potato in half lengthwise and scoop out most of the flesh into a large bowl, leaving a bit of potato in the skins.
3. To the bowl with the potato flesh, add eggs, cheese, bacon (if using), green onions, sour cream, salt, and pepper. Mix until well combined.
4. Spoon the potato mixture back into the potato skins. Place them back in the oven and bake for an additional 15-20 minutes until the tops are golden brown and the filling is heated through.
5. Serve warm and enjoy your hearty breakfast!

how to serve Twice Baked Loaded Breakfast Potatoes

Serve these loaded breakfast potatoes warm, topped with extra green onions or a dollop of sour cream for added flavor. They make a fantastic main dish or side. Pair them with fresh fruit or a side salad for a complete meal.

how to store Twice Baked Loaded Breakfast Potatoes

If you have leftovers, store the unconsumed Twice Baked Loaded Breakfast Potatoes in an airtight container in the refrigerator. They will keep well for about 3-4 days. When you’re ready to enjoy them again, reheat in the oven or microwave until warmed through.

tips to make Twice Baked Loaded Breakfast Potatoes

• Use a fork to prick the potatoes well before baking; this allows steam to escape and helps in even cooking.
• Experiment with different cheese varieties for unique flavors.
• Make them vegetarian by omitting bacon and adding veggies like peppers or mushrooms.

variation

Add different ingredients to customize your potatoes. Try adding diced bell peppers, spinach, or even different proteins like sausage or ham. You can also switch up the cheese to give it a different taste.

FAQs

Can I make these potatoes in advance?
Yes! You can prepare the potato filling ahead of time and store it in the fridge. Just fill the potato skins and bake when you’re ready to serve.

Can I freeze Twice Baked Loaded Breakfast Potatoes?
Yes, you can freeze them before or after baking. To reheat, let them thaw in the refrigerator overnight and then bake until warm.

What can I serve with Twice Baked Loaded Breakfast Potatoes?
They pair well with fresh fruit, yogurt, or a light salad. You can also serve them alongside breakfast meats like sausage or bacon if desired.

Twice Baked Loaded Breakfast Potatoes

A delicious and satisfying breakfast that combines baked potatoes with cheesy, eggy goodness, perfect for a crowd or a special treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces russet potatoes Choose medium-sized for even cooking.
• 4 pieces eggs
• 1 cup shredded cheese Cheddar or your choice.
• 1/2 cup cooked and crumbled bacon Optional ingredient.
• 1/4 cup chopped green onions For garnish and flavor.
• 1/4 cup sour cream To mix with the filling and for serving.
• Salt and pepper To taste.
• Olive oil For rubbing on potatoes before baking.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the russet potatoes.
3. Prick them several times with a fork and rub with olive oil.
4. Bake directly on the oven rack for about 45-60 minutes until tender.
5. Remove the potatoes from the oven and let them cool slightly.
6. Once cool enough to handle, cut each potato in half lengthwise and scoop out most of the flesh into a large bowl, leaving a bit of potato in the skins.

Mixing

1. To the bowl with the potato flesh, add eggs, cheese, bacon (if using), green onions, sour cream, salt, and pepper. Mix until well combined.

Baking

1. Spoon the potato mixture back into the potato skins.
2. Place them back in the oven and bake for an additional 15-20 minutes until the tops are golden brown and the filling is heated through.

Serving

1. Serve warm, topped with extra green onions or a dollop of sour cream for added flavor.

Notes

For leftover potatoes, store in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven or microwave.