Twice Baked Loaded Breakfast Potatoes
Indulgent and easy-to-execute twice baked potatoes filled with creamy, cheesy goodness and smoky bacon, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 4 large russet potatoes High-starch russets give a fluffy interior
- 4 strips bacon, cooked and crumbled Substitute with cooked diced ham or vegetarian bacon
- 1 cup shredded cheddar cheese Sharp cheddar gives more flavor; swap for pepper jack for heat
- 1/2 cup sour cream Greek yogurt works for a tangier, lighter option
- 1/4 cup green onions, chopped Reserve some for garnish
- 2 tablespoons butter, at room temperature
- to taste salt and pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the russet potatoes and prick each several times with a fork to vent. Place directly on the oven rack or on a baking sheet.
- Bake for 45–60 minutes, until a skewer slides into the center with little resistance.
- Remove potatoes and let cool briefly until you can handle them. Cut each potato in half lengthwise.
Mixing Filling
- Scoop out the flesh, leaving about a 1/4-inch border so skins hold their shape.
- In a bowl, mash the scooped potato flesh with the butter and sour cream.
- Stir in the crumbled bacon, 3/4 cup of the cheddar, chopped green onions, and salt and pepper to taste. Mix until combined but still slightly chunky for texture.
Baking
- Spoon the mixture back into the potato skins, mounding slightly. Sprinkle the remaining cheddar on top for a bubbly finish.
- Return the stuffed potatoes to the oven and bake 15–20 minutes, until the tops are golden and the filling is heated through.
- Serve hot, garnished with extra green onions and a grind of black pepper.
Notes
If you prefer a creamier texture, add a tablespoon or two of milk. For a richer top, sprinkle extra cheese before the second bake. They travel well to potlucks and brunch buffets.