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Twice baked loaded breakfast potatoes topped with cheese, bacon, and green onions.

Twice Baked Loaded Breakfast Potatoes

Delicious and hearty twice-baked potatoes filled with bacon, sour cream, and cheese, perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large russet potatoes
  • 1 cup cooked bacon, crumbled Feel free to substitute with turkey bacon.
  • 1 cup shredded cheese (cheddar or your choice) Experiment with different types of cheese.
  • 1 cup sour cream
  • 1/2 cup green onions, chopped
  • Salt and pepper to taste
  • Olive oil for roasting

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes under cold water and poke holes in them with a fork to prevent them from bursting.
  3. Rub each potato with olive oil and sprinkle generously with salt.
  4. Place the potatoes directly on the oven rack and bake for about 45 minutes, or until tender when pierced with a fork.
  5. Once they’re cool enough to handle, cut the potatoes in half lengthwise.
  6. Carefully scoop out the insides into a bowl, leaving some potato along the borders to maintain their shape.
Mixing Filling
  1. Mash the insides with sour cream, crumbled bacon, half of the cheese, and half of the chopped green onions. Season with salt and pepper to taste.
Baking
  1. Spoon the creamy mixture back into the potato skins and top with the remaining cheese.
  2. Place them back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden.
Serving
  1. Serve hot, garnished with the remaining green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap each potato tightly in plastic wrap followed by foil; they can be frozen for up to 3 months. Thaw overnight before reheating.