Description
Twice Baked Loaded Breakfast Potatoes are a hearty and delicious morning treat, featuring fluffy baked potatoes filled with a savory mixture of cheese, bacon, sour cream, and green onions. Perfect for a comforting breakfast or brunch, these flavorful potatoes combine creamy textures with crispy, cheesy tops for a satisfying start to your day.
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 1 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup milk
- 3 green onions, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
Topping
- 1/2 cup shredded cheddar cheese
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the potatoes.
- Bake Potatoes: Wash and dry the potatoes, then pierce each a few times with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
- Prepare Filling: Once baked and cool enough to handle, slice the potatoes in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin shell to support the skins.
- Make the Mixture: To the potato flesh, add shredded cheddar cheese, crumbled bacon, sour cream, milk, sliced green onions, salt, and pepper. Mix well until smooth and creamy.
- Stuff Potatoes: Spoon the mixture back into the potato skins evenly. Place the filled potatoes on a baking sheet.
- Add Topping: Sprinkle the remaining cheese over each stuffed potato, then drizzle with melted butter to help the topping brown beautifully.
- Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes at 400°F (200°C) or until the cheese is melted and golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving. Garnish with extra green onions if desired.
Notes
- For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
- You can prepare the potatoes a day ahead; just bake, cool, and refrigerate before filling and baking the second time.
- Adding chopped jalapeños or a dash of hot sauce can give the potatoes a spicy kick.
- Use Greek yogurt instead of sour cream for a healthier twist.
