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Twice Baked Loaded Breakfast Potatoes

Indulge in the comforting delight of Twice Baked Loaded Breakfast Potatoes, where crispy potato skins meet a rich, cheesy filling crowned with savory bacon and fresh chives. Perfect for brunch or a cozy dinner, this dish promises to elevate your mornings and impress your guests. Easy to customize, these potatoes are not just a meal; they’re a celebration of flavors that will leave everyone asking for seconds.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 large russet potatoes
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • ½ cup sour cream (or Greek yogurt)
  • ¼ cup fresh chives, chopped
  • Salt and pepper, to taste
  • 1 tsp garlic powder

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes under cold water and prick several times with a fork. Bake directly on the oven rack for 45-60 minutes until fork-tender.
  3. Once cooled, slice each potato in half lengthwise and scoop out the insides into a mixing bowl.
  4. Mix potato flesh with cheddar cheese, bacon, sour cream, garlic powder, salt, and pepper until creamy.
  5. Spoon filling back into potato skins and top with additional cheese if desired.
  6. Return stuffed potatoes to the oven and bake for an additional 15-20 minutes until golden brown.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 potato (250g)
  • Calories: 360
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: - For added flavor variations, consider incorporating cream cheese or sautéed vegetables into your filling. - Ensure potatoes are completely cooked to avoid sogginess when stuffing. - Leftovers can be stored in an airtight container in the fridge for up to three days.