There’s something about potatoes that just feels like home, especially when breakfast is on the menu. These Twice-Baked Loaded Breakfast Potatoes bring that comforting vibe with a twist—crispy skins holding a fluffy, cheesy, bacon-studded filling that’s impossible to resist. They’re the kind of dish you don’t just eat but savor, even if your kitchen timer got a bit off and you ended up multitasking with one eye on the oven and the other on your phone.
I remember the first time I made these; the smell of bacon sizzling mixed with the earthy scent of baking potatoes filled the kitchen and made everything else fade away for a moment. I was halfway through assembling the filling when my cat decided to make a dramatic entrance, knocking over a glass—not quite the perfect kitchen ballet, but those little imperfections somehow made the whole experience feel more real and cozy. The cheese melting just right, the green onions adding a fresh pop, all came together in that baking sheet of golden, bubbly goodness.
Why You’ll Love It
- The satisfying contrast of crispy skin and creamy filling makes every bite interesting.
- They pack a lot of flavor without requiring a complicated ingredient list—simple, but hearty.
- It’s easy to make ahead and reheat, though they’re best fresh from the oven when the cheese is still bubbling.
- Fair warning: they’re a little messy to eat, but isn’t that part of the fun?
If you’re worried about timing, these potatoes forgive a bit of distraction—just keep an eye on them after the second bake so they don’t get too crisp. It’s a forgiving recipe for a morning that might start rushed but ends with a reward worth the effort.
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Twice-Baked Loaded Breakfast Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
These Twice-Baked Loaded Breakfast Potatoes are crispy on the outside, fluffy on the inside, and packed with melted cheese, crispy bacon, and fresh green onions. Perfect for a hearty breakfast or brunch!
Ingredients
3 pounds russet potatoes
6 slices bacon
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/4 cup whole milk
3 green onions, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
Preheat the oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 45 to 50 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 to 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble once cooled.
Remove the potatoes from the oven and let them cool until they are safe to handle, about 10 minutes.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about 1/4 inch of potato flesh inside the skins to maintain structure.
To the potato flesh, add the sour cream, softened butter, whole milk, salt, black pepper, and garlic powder. Mash until smooth and creamy.
Fold in half of the shredded cheddar cheese, half of the crumbled bacon, and two-thirds of the sliced green onions.
Spoon the potato mixture evenly back into the potato skins, dividing it among all halves.
Place the stuffed potatoes on a baking sheet. Sprinkle the remaining cheddar cheese and bacon evenly over the tops.
Return the potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining sliced green onions before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Kitchen Notes
You don’t need anything fancy to pull this off—just a sturdy baking sheet and a fork for poking potatoes. Serving them alongside some fresh fruit or a simple green salad balances out the richness. I’ve tried swapping cheddar for pepper jack or mixing in a bit of cream cheese for extra tang, but honestly, the classic combo is hard to beat. If you want to skip the bacon, crispy mushrooms or even smoked paprika can add a smoky twist, though the texture changes a bit.
FAQ
Can I prep these the night before? Yes, you can bake the potatoes and prepare the filling in advance, then assemble and bake right before serving.
What if I don’t have russets? Yukon golds work too, but the texture inside might be creamier and less fluffy.
Are these freezer friendly? They can be frozen after the first bake and filling, but they might lose a bit of crispiness on reheating.
Want a vegetarian version? Just skip the bacon and maybe add some sautéed peppers or caramelized onions for extra flavor.
Once you take that first bite, you’ll see why these potatoes have a way of turning a simple morning into a small celebration—go ahead, give them a try.