Sinking my teeth into a perfectly crisp, golden-brown Twice Baked Loaded Breakfast Potato is one of my favorite indulgences. There’s just something so satisfying about that first bite, with the fluffy interior and the savory toppings all blending together in flavor heaven. It’s the kind of dish that instantly transports me back to cozy Sunday mornings in my grandmother’s kitchen, watching her work her magic and fill the house with the most mouthwatering aromas.
She’d always make a big batch of Twice Baked Loaded Breakfast Potatoes whenever the family came over, and I can still picture myself as a little kid, sneaking bites straight off the baking sheet while she wasn’t looking. The way the cheese would melt and the bacon would get perfectly crispy – it was absolute perfection. To this day, her recipe remains my go-to for these incredible Twice Baked Loaded Breakfast Potatoes, and I’m excited to share it with you.
Why This Twice Baked Loaded Breakfast Potatoes Recipe Will Become Your Go-To
There’s a reason why Twice Baked Loaded Breakfast Potatoes have become a brunch staple in households across the country. It’s the perfect blend of comfort, flavor, and convenience that makes this dish an absolute crowd-pleaser. And this recipe I’m about to share with you takes all the classic elements you know and love and elevates them to new heights.
The Secret Behind Perfect Twice Baked Loaded Breakfast Potatoes
The key to these Twice Baked Loaded Breakfast Potatoes is all in the technique. By baking the potatoes twice, you end up with an incredibly light and fluffy interior that serves as the perfect canvas for all your favorite toppings. And trust me, the extra effort is more than worth it when you take that first bite.
Essential Ingredients You’ll Need
- Russet potatoes: The starchier the potato, the fluffier the interior will be.
- Bacon: Crispy, salty bacon is a must-have for these Twice Baked Loaded Breakfast Potatoes.
- Cheddar cheese: A sharp, melty cheddar is the perfect complement to the other flavors.
- Sour cream: Adding a dollop of cool, creamy sour cream helps balance out the richness.
- Chives: Fresh chives add a lovely pop of color and subtle onion flavor.
- Salt and pepper: Simple seasonings to bring out the best in all the other ingredients.
Step-by-Step Twice Baked Loaded Breakfast Potatoes Instructions
Preparing Your Twice Baked Loaded Breakfast Potatoes
These Twice Baked Loaded Breakfast Potatoes are surprisingly easy to make, and the end result is well worth the little bit of effort. In total, you’re looking at around an hour of prep and baking time, but the majority of that is hands-off while the potatoes do their thing in the oven.
1- Start by preheating your oven to 400°F and giving your Russet potatoes a good scrub. Prick them a few times with a fork, then bake them directly on the oven rack for 45-60 minutes, until they’re fork-tender.
2- Once the potatoes are cooked through, let them cool for 10-15 minutes. Then, slice them in half lengthwise and scoop out the insides, being careful not to tear the potato skins.
3- In a large bowl, mash the potato flesh with a fork or potato masher until smooth and creamy. Then, stir in the sour cream, 1/2 cup of the shredded cheddar cheese, salt, and pepper.
4- Spoon the cheesy mashed potato mixture back into the potato skins, then top with the remaining cheddar cheese and crumbled bacon.
5- Return the stuffed potatoes to the oven and bake for another 15-20 minutes, until the cheese is melted and bubbly.
6- Finally, remove the Twice Baked Loaded Breakfast Potatoes from the oven, garnish with fresh chives, and serve hot.
Pro Tips for Success
The key to getting these Twice Baked Loaded Breakfast Potatoes just right is to not over-mash the potato filling. You want it to be smooth and creamy, but still with a bit of texture. Also, be sure to let the initial baked potatoes cool for at least 10 minutes before scooping out the insides – this will make the process much easier.
And when it comes to the toppings, don’t be afraid to get creative! You can swap out the cheddar for other melty cheeses, add in diced ham or chorizo, or even top them with a fried egg for an extra breakfast twist.
Serving and Storing Your Twice Baked Loaded Breakfast Potatoes
Perfect Pairings for Twice Baked Loaded Breakfast Potatoes
These Twice Baked Loaded Breakfast Potatoes are the ultimate main course for a weekend brunch spread. Serve them alongside some crispy bacon, fresh fruit salad, and fluffy scrambled eggs for a truly indulgent meal. They also pair wonderfully with a mimosa or Bloody Mary for a little hair-of-the-dog action.
Storage and Make-Ahead Tips
Leftovers of these Twice Baked Loaded Breakfast Potatoes will keep in the fridge for up to 4 days. To reheat, simply place them back in the oven at 350°F for 10-15 minutes until warmed through. You can also freeze the stuffed potato halves for up to 2 months. Just let them thaw overnight in the fridge before reheating.
For easy meal prep, you can even bake the potatoes and prepare the filling a day or two in advance. Just assemble the Twice Baked Loaded Breakfast Potatoes right before baking and serving.
Variations and Dietary Adaptations for Twice Baked Loaded Breakfast Potatoes
Creative Twice Baked Loaded Breakfast Potatoes Variations
The beauty of this Twice Baked Loaded Breakfast Potatoes recipe is that it’s so versatile. You can switch up the toppings to suit your tastes or the season. Try swapping the cheddar for pepper jack or Gruyère cheese, or adding in diced ham, crumbled sausage, or even chopped spinach or broccoli.
For a heartier meal, top the potatoes with a fried egg or some avocado slices. And in the summertime, try grilling the potatoes instead of baking them for a lovely smoky flavor.
Making Twice Baked Loaded Breakfast Potatoes Diet-Friendly
To make these Twice Baked Loaded Breakfast Potatoes a little more diet-friendly, you can use low-fat or non-fat Greek yogurt in place of the sour cream. You can also cut back on the amount of cheese and bacon, or swap them out for plant-based alternatives like vegan cheese and turkey bacon.
For a gluten-free version, simply make sure to use gluten-free bacon or omit it altogether. And for a low-carb twist, you can scoop the filling into hollowed-out zucchini halves instead of potato skins.
Frequently Asked Questions
Q: Can I use a different type of potato besides Russets?
A: While Russet potatoes work best for this recipe, you can certainly use other varieties like Yukon Gold or red potatoes. Just keep in mind that the texture and cooking time may vary slightly.
Q: How can I make these Twice Baked Loaded Breakfast Potatoes ahead of time?
A: You can bake the potatoes and prepare the filling up to 2 days in advance. Store the potato halves and filling separately in the fridge until you’re ready to assemble and bake.
Q: Can I freeze these Twice Baked Loaded Breakfast Potatoes?
A: Yes, you can absolutely freeze the assembled, unbaked potato halves. Just place them on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. They’ll keep for up to 2 months.
Q: How many people does this recipe serve?
A: This recipe makes 8 Twice Baked Loaded Breakfast Potato halves, which is typically enough to serve 4-6 people as a main dish, or more as a side.
Q: What if my potatoes end up too dry after the second bake?
A: If your Twice Baked Loaded Breakfast Potatoes seem a bit dry after the final baking, you can stir in a bit of milk or cream to the filling to moisten them up before serving.
Twice Baked Loaded Breakfast Potatoes
- Total Time: 90
- Yield: 8 servings
Description
Indulge in the ultimate comfort food with these Twice Baked Loaded Breakfast Potatoes, bursting with creamy cheese, crispy bacon, and savory spices. Perfect for a satisfying brunch or a quick, on-the-go snack.
Ingredients
– 4 medium russet potatoes
– 4 slices bacon, cooked and crumbled
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh chives, plus more for garnish
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and black pepper to taste
Instructions
1. – Preheat oven to 400°F. Bake the potatoes directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
2. – Allow the potatoes to cool slightly, then cut each one in half lengthwise.
3. – Scoop the flesh out of the potato halves, being careful not to tear the skins.
4. – In a medium bowl, mash the potato flesh with the butter, sour cream, garlic powder, onion powder, salt, and pepper until smooth and creamy.
5. – Stir in the shredded cheddar cheese and crumbled bacon.
6. – Spoon the potato mixture back into the potato skins, mounding it slightly.
7. – Return the stuffed potato halves to the baking sheet and bake for an additional 15-20 minutes, until heated through and the cheese is melted.
8. – Garnish with chopped chives before serving.
Notes
– For extra crispy potatoes, broil the stuffed potato halves for 2-3 minutes before serving.
– Feel free to experiment with different cheese varieties or add diced green onions, chopped parsley, or a sprinkle of paprika.
– These potatoes can be made ahead and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 75
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American
Conclusion
There’s just something so comforting and satisfying about a perfectly-executed Twice Baked Loaded Breakfast Potato. And with this recipe, you’ll be able to recreate that same magic right in your own kitchen. The key is all in the technique – baking the potatoes twice to get that irresistible fluffy interior, then loading them up with all your favorite savory toppings.
I hope you’ll give this Twice Baked Loaded Breakfast Potatoes recipe a try soon. It’s sure to become a new family favorite, whether you’re serving it for a special weekend brunch or just treating yourself on a cozy morning at home. Let me know how it turns out in the comments below, and be sure to share this recipe with all your fellow potato-lovers!