Created on December 17th, 2025 at 10:55 am
A comforting morning dish filled with flavor
Twice Baked Loaded Breakfast Potatoes are a delightful way to enjoy the classic flavors of breakfast in a hearty, satisfying format. This recipe turns robust russet potatoes into a canvas for a rich filling of cream, cheese, and your favorite breakfast favorites. As they bake, the aroma of earthy potatoes mingling with melted cheddar and crisp bacon fills your kitchen, creating an inviting warmth that draws everyone in. The crispy skin provides a pleasing texture contrast to the creamy filling, while the colorful toppings add brightness to the dish.
With their comforting nature, these potatoes are perfect for brunch gatherings or an indulgent morning at home. Whether you enjoy them for a weekend breakfast or a cozy weekday start, these twice-baked potatoes promise a satisfying experience.
Why This Recipe Works
These Twice Baked Loaded Breakfast Potatoes deliver on multiple fronts. First, they showcase a wonderful balance of flavors and textures. The fluffy potato interior is blended with rich ingredients like cream and cheese, while the crispy bacon and fresh chives bring a burst of savory brightness. Each bite melds the creamy filling and hearty potato into a comforting whole, warming you from the inside out.
Another appealing aspect is their versatility. You can easily customize the fillings to suit your taste—try adding sautéed vegetables, different cheese varieties, or even leftover meats from previous meals. Once prepared, these potatoes keep well, making them an excellent choice for meal prep or a quick breakfast option throughout the week. Enjoy them fresh, or reheat leftovers in the oven for a warm, delicious meal that feels just as good a second time around.
Time Breakdown
This recipe is both straightforward and quick to prepare, perfect for busy mornings or leisurely brunches alike. With some hands-on preparation followed by simple baking, you’ll have a delicious meal ready in no time.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Ingredients List
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 slices bacon, cooked and crumbled
- ¼ cup green onions or chives, chopped
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- 2 tablespoons olive oil (for drizzling)
- Optional: additional cheese for topping
- Optional: salsa or hot sauce for serving
Kitchen Tools
This recipe utilizes common kitchen tools that will simplify your cooking process, making it enjoyable and stress-free.
- Baking sheet
- Aluminum foil
- Mixing bowl
- Potato masher or fork
- Baking dish
Step-by-Step Instructions
Begin by preheating your oven to 400°F (200°C). Clean the russet potatoes thoroughly, then pierce them several times with a fork to allow steam to escape during baking. Place the potatoes on a baking sheet and bake for about 45 minutes, until tender when poked with a fork.
Once the potatoes are cooked, remove them from the oven and allow them to cool slightly until they can be handled. Carefully slice each potato in half lengthwise. Use a spoon to scoop out the flesh, leaving a thin layer attached to the skin.
In a mixing bowl, combine the scooped potato flesh, shredded cheddar cheese, sour cream, crumbled bacon, green onions, garlic powder, salt, and pepper. Mix until well incorporated and creamy.
Spoon the filling back into the potato skins, heaping it generously. If desired, sprinkle with extra cheese on top. Drizzle the filled potatoes lightly with olive oil.
Return the filled potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the cheese is melted.
Remove from the oven, and let cool for a moment. Serve hot, and if you wish, add salsa or hot sauce for added flavor.
Pro Tips
- For an extra layer of flavor, consider adding sautéed peppers or onions to the filling mixture.
- To save time, you can bake the potatoes ahead of time and store them in the refrigerator. Just heat them in the oven before serving.
- Experiment with different cheeses, such as pepper jack or cream cheese, for varied taste profiles.
- If you want a healthier version, substitute Greek yogurt for sour cream.
- These potatoes pair wonderfully with eggs cooked to your liking, making them a complete breakfast.
A Delight to Cherish
Twice Baked Loaded Breakfast Potatoes are a comforting meal that combines convenience and heartiness. Their flavors appeal to both the familiar and the adventurous, making them a welcome addition to any table. This satisfying dish not only nourishes your body but serves as a reminder that good food can be uncomplicated and wholesome. Keep this recipe close for those mornings when you seek something tasty without too much fuss.
What to Serve With Twice Baked Loaded Breakfast Potatoes
To round out your meal, consider pairing these twice-baked potatoes with fresh fruit or a light salad for a well-balanced breakfast. The brightness of seasonal fruits, like berries or citrus, contrasts beautifully with the richness of the potatoes, providing a refreshing palate cleanser.
A side of scrambled eggs or a fluffy omelet can make this dish even heartier. Adding greens or herbs to the egg dish can tie the flavors together and add an earthy note. For a beverage, a warm cup of coffee or herbal tea complements the meal, enhancing its comforting nature. Whether enjoyed alone or with hearty sides, these loaded potatoes will always stir a sense of warmth and satisfaction during your morning routine.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Fat | 21 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 450 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Main ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese Optional: additional cheese for topping
- ½ cup sour cream You can substitute Greek yogurt for a healthier option.
- 4 slices bacon, cooked and crumbled
- ¼ cup green onions or chives, chopped
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- 2 tablespoons olive oil For drizzling
- salsa or hot sauce for serving Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Clean the russet potatoes thoroughly, then pierce them several times with a fork.
- Place the potatoes on a baking sheet and bake for about 45 minutes, until tender when poked with a fork.
- Once the potatoes are cooked, remove them from the oven and allow them to cool slightly until they can be handled.
- Carefully slice each potato in half lengthwise and scoop out the flesh, leaving a thin layer attached to the skin.
Filling Preparation
- In a mixing bowl, combine the scooped potato flesh, shredded cheddar cheese, sour cream, crumbled bacon, green onions, garlic powder, salt, and pepper. Mix until well incorporated and creamy.
- Spoon the filling back into the potato skins, heaping it generously. Sprinkle with extra cheese on top if desired, then drizzle with olive oil.
Baking
- Return the filled potatoes to the oven and bake for an additional 15 minutes, or until the tops are golden and the cheese is melted.
- Remove from the oven, and let cool for a moment. Serve hot, and add salsa or hot sauce for added flavor if desired.
Notes
Enjoyed this recipe? Leave a review!
There are no reviews yet. Be the first one to write one.
