Twice Baked Loaded Breakfast Potatoes
A comforting morning dish filled with flavor, combining fluffy potatoes with creamy filling and crispy toppings.
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
For an extra layer of flavor, consider adding sautéed peppers or onions to the filling mixture. You can bake the potatoes ahead of time and store them in the refrigerator. They pair wonderfully with eggs cooked to your liking.