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Twice baked loaded breakfast potatoes topped with cheese and bacon

Twice Baked Loaded Breakfast Potatoes

A delicious and hearty meal made with potatoes, bacon, cheese, and green onions, perfect for breakfast, brunch, or dinner.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Use larger russet potatoes for a more filling meal.
  • 4 strips cooked bacon, crumbled You can switch out bacon for sausage or a vegetarian option like mushrooms.
  • 1 cup shredded cheddar cheese Experiment with different cheeses for unique flavor.
  • 1/2 cup sour cream Serve topped with extra sour cream if desired.
  • 1/4 cup green onions, chopped Top with extra green onions for serving.
  • Salt and pepper to taste
  • Olive oil For rubbing on the potatoes before baking.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Scrub the potatoes and poke holes in them with a fork. Rub with olive oil and season with salt.
  3. Bake potatoes for 45-60 minutes until tender.
  4. Let them cool slightly, then cut them in half lengthwise and scoop out the insides into a bowl.
  5. Mix the potato flesh with bacon, cheese, sour cream, green onions, salt, and pepper.
  6. Fill the potato skins with the mixture, top with extra cheese if desired.
  7. Bake again at 400°F (200°C) for 15-20 minutes until everything is heated through and the tops are golden.

Notes

Make them ahead of time and bake just before serving for convenience. Store leftovers in an airtight container in the refrigerator for up to 3 days.