Twice Baked Loaded Breakfast Potatoes

Oh my gosh, have you ever tried twice-baked loaded breakfast potatoes? I mean, they’re kind of the best thing ever for a brunch gathering or just a cozy weekend breakfast at home. Picture this: crispy potato skins packed with creamy goodness, crispy bacon, and cheese bubbling away… it’s like a hug on a plate! Plus, you can totally customize them with all your favorite toppings. Trust me, once you try them, you’ll be dreaming about this dish—it’s comfort food at its finest.

Why You’ll Crave It

• These potatoes are super satisfying, like, seriously—who can resist cheese and bacon?
• They’re perfect for feeding a crowd or just hunkering down on a lazy Sunday.
• Customizable to your heart’s content; swap out ingredients based on what you love!
• What could be better than crispy skin combined with creamy filling, right?
• They’re easy to make ahead, so, yeah, totally convenient for brunch prep.

The first time I made these, my family couldn’t get enough—and there were no leftovers, not a single crumb!

What You’ll Need

• Large russet potatoes: 4, they should be nice and big for all that filling goodness!
• Olive oil: 2 tablespoons, for that perfect crispiness you want.
• Salt: 1 teaspoon, because we need flavor, right?
• Black pepper: ½ teaspoon, just a little kick!
• Cooked bacon, chopped: 1 cup, crispy, preferably, because it’s breakfast!
• Shredded cheddar cheese: 1 cup, because cheese makes everything better.
• Cream cheese: 4 ounces, for that rich, creamy texture…
• Sour cream: ½ cup, it adds a nice tang just perfect for these babies.
• Green onions, sliced: ¼ cup, for a fresh crunch at the end!

Easy How-To

Preheat & Prepare

First things first, preheat that oven to 400°F (200°C). While that’s heating up, wash your russet potatoes good—like, really scrub them—and then stab each one several times with a fork. This is super important! It lets steam escape, so your potatoes won’t explode in the oven (no one wants that!).

Bake Time

Now, pop those potatoes directly on the oven rack, and let them bake for about 45-60 minutes. You want the skin to be crispy and the insides to feel soft when you poke them. Just be patient, trust the process!

Cool & Scoop

Okay, so once they’re done—and be careful, they’ll be really hot—take them out and let them cool for about 10-15 minutes. This makes them easier to handle… and, like, you don’t wanna burn your fingers! Then, cut each potato in half lengthwise and scoop out the insides, leaving a thin layer in the skin (you want that structure). Toss the scooped potato into a bowl and ahh… the filling begins!

Mix It Up

Now comes the fun part: to that bowl of potato flesh, mix in your cream cheese, sour cream, cheddar cheese, bacon bits, and green onions, plus a pinch of salt and pepper. Just get in there and mix until it’s all combined. It should be creamy and dreamy… I mean, who can resist?

Refill & Reload

Then, take that glorious filling and spoon it back into the potato skins, pushing it down a bit to fill them up nicely. Sprinkle some more cheese on top because we are not skimping on cheese here!

Final Bake

Arrange those beauties on a baking sheet and back they go into the oven for an additional 15-20 minutes. You’re looking for that cheese to melt and get all bubbly… it’s, um, kind of the best part. Just keep an eye on them!

Garnish & Enjoy

Once they’re out, sprinkle any remaining green onions on top or even extra cheese if you’re feeling fancy. Serve them warm, and watch everyone dive in… it’s such a crowd-pleaser!

Good to Know

• Russet potatoes are the best for this because of their fluffy texture.
• Feel free to swap in different ingredients, like veggies or even other types of cheese!
• Leftovers? Yeah, they can be stored in an airtight container in the fridge for up to three days. Just reheat in the oven for the best results.

Serving Ideas

• Serve these loaded potatoes alongside a fresh salad or some sunny-side-up eggs for the full breakfast experience.

Top Tricks

• Let the potatoes cool a bit before scooping to avoid those dreaded finger burns—trust me on this one!

Frequently Asked Questions

Can I use different types of cheese?

Absolutely! Go wild with the cheese choices; just pick what you love or have on hand!

How can I make this dish vegetarian?

So easy! Just skip the bacon and maybe add more colorful veggies in its place. Yummy!

What should I serve with these potatoes?

Well, they pair perfectly with eggs, a crisp salad, or honestly, you can just enjoy them as is!

Can I prepare these potatoes in advance?

Yes! Prep the potatoes and filling earlier in the day, so all you have to do is bake them when it’s time to eat.

How do I store leftovers?

Leftovers should be stored in an airtight container in the fridge, and you can reheat them in the oven for that nice crispy finish!

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I hope you love making these twice-baked breakfast potatoes as much as I do! They’re a fantastic way to start your day with warmth and deliciousness, not to mention they make brunch a little extra special… Enjoy!