Description
Twice Baked Loaded Breakfast Potatoes are a hearty and flavorful morning dish featuring tender baked potatoes scooped and filled with a creamy mixture of cheese, bacon, sour cream, and green onions, then baked again to golden perfection. This savory recipe is perfect for a satisfying breakfast or brunch treat.
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 3 green onions, sliced
- Salt, to taste
- Pepper, to taste
Topping
- Extra shredded cheddar cheese for topping
- Extra sliced green onions for garnish
Instructions
- Prepare the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean and prick them a few times with a fork. Place the potatoes directly on the oven rack and bake for about 45-60 minutes until the skins are crisp and the potatoes are tender when pierced with a fork.
- Cook the Bacon: While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cool.
- Scoop the Potatoes: When the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin layer of potato to maintain the skins’ shape. Set the potato skins aside on a baking sheet.
- Mix the Filling: To the bowl with the potato flesh, add the butter, sour cream, milk, cheddar cheese, crumbled bacon, and sliced green onions. Season with salt and pepper. Mix thoroughly until creamy and well combined.
- Fill the Potato Skins: Spoon the potato mixture back into the reserved potato skins, piling it generously. Sprinkle additional shredded cheddar on top of each filled potato half.
- Bake Again: Return the loaded potato halves to the oven and bake at 375°F (190°C) for about 15-20 minutes, or until the cheese on top is melted and golden brown.
- Serve: Garnish with extra green onions if desired, and serve warm for a delicious, loaded breakfast treat.
Notes
- You can substitute cheddar cheese with your favorite cheese such as Monterey Jack or mozzarella for a different flavor.
- For a vegetarian version, omit bacon and add sautéed mushrooms or diced bell peppers.
- Make sure not to scoop out too much potato flesh to keep the skins sturdy for filling.
- Leftover potatoes can be refrigerated for up to 2 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
