why make this recipe
Twice Baked Loaded Breakfast Potatoes are a fantastic way to start your day! They combine the comforting taste of baked potatoes with delicious breakfast ingredients. Stuffed with cheese, bacon, and other tasty fillings, these potatoes are hearty and packed with flavor. Plus, they are easy to make and can be prepared ahead of time, making them perfect for busy mornings or brunch gatherings.
how to make Twice Baked Loaded Breakfast Potatoes
Ingredients:
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Directions:
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes clean and poke holes in them with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake potatoes directly on the oven rack for 45-60 minutes, until tender.
- Remove from oven and let cool slightly.
- Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border.
- Mash the potato insides and mix with cheese, bacon, sour cream, green onions, salt, and pepper.
- Spoon the filling back into the potato skins.
- Top with additional cheese and bake for another 15-20 minutes until heated through and the cheese is melted.
how to serve Twice Baked Loaded Breakfast Potatoes
Serve your Twice Baked Loaded Breakfast Potatoes hot, straight from the oven. They make a great main dish or can be served as a side. Top them with extra green onions or a dollop of sour cream for added flavor.
how to store Twice Baked Loaded Breakfast Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, place them in the oven until heated through, or microwave them for a quicker option.
tips to make Twice Baked Loaded Breakfast Potatoes
- Make sure to poke holes in the potatoes before baking to ensure they cook evenly.
- Use your favorite kind of cheese for a different flavor.
- You can add vegetables like bell peppers or spinach to the filling for added nutrition.
variation
You can customize these potatoes by trying different proteins like sausage or ham, and add various spices to enhance the flavor.
FAQs
Can I prepare the potatoes ahead of time?
Yes, you can bake the potatoes and prepare the filling ahead of time. Just stuff the potatoes and bake them when you’re ready to serve.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream if you want a healthier option.
Can I freeze Twice Baked Loaded Breakfast Potatoes?
Yes, you can freeze them after the second bake. Just wrap them tightly in plastic wrap and foil before freezing. Reheat in the oven when ready to eat.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Main Ingredients
- 4 large russet potatoes Choose starchy russet potatoes for the best flavor and texture.
- 1 cup shredded cheddar cheese You can use your favorite type of cheese.
- 1 cup cooked bacon, chopped Bacon can be substituted with other proteins like sausage.
- 1/2 cup sour cream Greek yogurt can be used as a healthier substitute.
- 1/4 cup green onions, chopped For garnish, add more on top if desired.
- to taste Salt and pepper Adjust according to preference.
- as needed Olive oil for drizzling Helps in baking the potatoes evenly.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes clean and poke holes in them with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
Baking the Potatoes
- Bake potatoes directly on the oven rack for 45-60 minutes, until tender.
- Remove from oven and let cool slightly.
Filling Preparation
- Cut the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border.
- Mash the potato insides and mix with cheese, bacon, sour cream, green onions, salt, and pepper.
- Spoon the filling back into the potato skins.
Final Baking
- Top with additional cheese and bake for another 15-20 minutes until heated through and the cheese is melted.