There’s something about a slow Sunday morning that begs for comfort food, and these Twice-Baked Loaded Breakfast Potatoes fit the bill perfectly. The smell of crispy bacon mingling with melted cheese fills the kitchen, promising a breakfast that’s both hearty and satisfying.
I remember the first time I made these potatoes. The golden skins crackled as I sliced into them, revealing the soft, creamy interior mixed with buttery sour cream and sharp cheddar. Every bite was a little celebration—the crispy bacon adding a savory crunch and the fresh green onions bringing just the right hint of brightness. It’s one of those dishes that feels like a warm hug, perfect for lingering over coffee and conversation.
- Crunchy potato skins with a fluffy, cheesy filling.
- Layered flavors from smoky bacon and fresh green onions.
- Comforting and filling enough to power through a busy morning.
- Beautiful presentation that makes breakfast feel special.
- Easy to make ahead and reheat for a fuss-free start.
If you’re worried about the time, these potatoes are worth every minute spent. The hands-on prep is simple, and the results are deeply rewarding. Plus, leftovers reheat beautifully, making busy mornings a little easier.
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Twice-Baked Loaded Breakfast Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
These Twice-Baked Loaded Breakfast Potatoes are crispy on the outside, fluffy on the inside, and loaded with melted cheese, crispy bacon, and fresh green onions. Perfect for a hearty breakfast or brunch!
Ingredients
4 large russet potatoes
4 slices bacon
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/4 cup whole milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt, to taste
Black pepper, to taste
3 green onions, thinly sliced
Instructions
Preheat the oven to 400°F (200°C).
Wash and dry the russet potatoes. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 45 minutes, or until tender when pierced with a fork.
While the potatoes bake, cook the bacon slices in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
Remove the potatoes from the oven and let them cool for 10 minutes until they are cool enough to handle.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin layer of potato inside the skins to maintain their shape.
Add the softened butter, sour cream, milk, garlic powder, onion powder, salt, and black pepper to the potato flesh. Mash until smooth and creamy.
Stir in 3/4 cup of the shredded cheddar cheese, the crumbled bacon (reserve a small amount for topping), and 2/3 of the sliced green onions.
Spoon the potato mixture evenly back into the potato skins.
Place the filled potato skins on a baking sheet. Sprinkle the remaining cheddar cheese and reserved bacon on top of each potato half.
Bake at 400°F (200°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining green onions before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
FAQ
Can I make these potatoes ahead of time? Absolutely! Prepare them up to the baking step, then refrigerate. When ready, bake until heated through and bubbly.
What can I substitute for bacon? You can try turkey bacon, sausage, or even a vegetarian bacon alternative to suit your taste.
Are these suitable for a crowd? Yes, just scale up the recipe. They’re a great addition to brunch spreads and will disappear fast.
Can I add other toppings? Definitely. Try diced tomatoes, jalapeños, or a dollop of guacamole for extra flair.
Once you try these twice-baked loaded breakfast potatoes, they’ll quickly become a weekend staple. Don’t forget to save the recipe—you’ll want to make them again and again.