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Twice Baked Loaded Breakfast Potatoes The Ultimate Morning Indulgence - Featured Image

Twice Baked Loaded Breakfast Potatoes The Ultimate Morning Indulgence

Learn how to make delicious Twice Baked Loaded Breakfast Potatoes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients that balance richness and freshness. I always choose good-quality baking potatoes — Russets work beautifully for their fluffy insides and sturdy skins. Fresh cheddar cheese and crispy bacon add that classic loaded potato flavor, while a touch of sour cream keeps the filling luxuriously creamy without weighing it down. Over the years, I’ve learned that using fresh herbs like chives or parsley makes a world of difference in brightness and presentation.

  • 4 large Russet potatoes
  • 6 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup milk (whole or 2%)
  • 2 tablespoons butter
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley for garnish (optional)

If you want a vegetarian twist, swap bacon for sautéed mushrooms or smoked paprika for a smoky flavor. Greek yogurt can replace sour cream for a tangier, lighter option too.

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean, then pierce them a few times with a fork to allow steam to escape during baking.
  2. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until the skins are crisp and a fork easily pierces the flesh.
  3. Remove potatoes from the oven and let them cool slightly, just enough to handle safely.
  4. Slice each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin shell to maintain shape.
  5. Add butter, sour cream, milk, salt, and pepper to the potato flesh. Mash until creamy but still slightly textured — this keeps the filling light and fluffy.
  6. Stir in half of the shredded cheddar cheese, crumbled bacon, and most of the sliced green onions.
  7. Fill each potato skin generously with the mashed mixture, then top each with the remaining cheddar cheese.
  8. Place the filled potatoes on a baking sheet and return to the oven for 15-20 minutes at 375°F (190°C), or until the cheese is melted and golden.
  9. Garnish with fresh chives or parsley and the remaining green onions before serving.

I always tell Emma and Noah to help with scooping the potato flesh — it’s their favorite part, and it makes breakfast feel extra special when we work together.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Twice Baked Loaded Breakfast Potatoes, recipe, cooking, food