There’s nothing quite like starting your day with a breakfast that feels both indulgent and comforting. These twice baked loaded breakfast potatoes are exactly that—crispy on the outside, creamy and cheesy on the inside, and bursting with flavor from bacon and fresh chives. You’re going to love how simple they are to make and how satisfying the results taste.
Whether you’re preparing a weekend brunch or just want to treat yourself on a busy weekday morning, these twice baked breakfast potatoes deliver a hearty, crowd-pleasing meal. The blend of textures and savory ingredients makes them a standout dish you’ll come back to again and again.
Why You'll Love This Recipe
- Loaded with crispy bacon, melted cheese, and fresh chives for unbeatable flavor.
- Crispy twice baked potato skins with a creamy, fluffy interior.
- Easy to prepare ahead for busy mornings or brunch gatherings.
- Customizable with your favorite toppings like sour cream or green onions.
- Comfort food that’s filling and perfect for sharing with family or friends.
Ingredients
Gather these simple ingredients to create your twice baked loaded breakfast potatoes. They come together quickly and easily.
- 4 medium russet potatoes, scrubbed clean
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded, divided
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
- Calories: Approximately 320 per serving
How to Make Twice Baked Loaded Breakfast Potatoes | Moribyan
- Preheat your oven to 400°F. Prick the potatoes a few times with a fork and place them directly on the oven rack. Bake for 45-55 minutes until tender when pierced with a fork.
- Remove potatoes from the oven and let cool for about 10 minutes until easy to handle. Slice each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato in the skins.
- Add the butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash until smooth and creamy. Stir in 3/4 cup of the cheddar cheese, crumbled bacon (reserve a bit for topping), and half the green onions.
- Spoon the potato mixture back into the skins, dividing it evenly. Sprinkle the remaining cheddar cheese and bacon on top. Return the stuffed potatoes to a baking dish and bake at 375°F for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from oven and garnish with the remaining green onions and chopped chives. Serve hot and enjoy your loaded, twice baked breakfast potatoes!
Tips for the Best Results
- Choose russet potatoes for their fluffy texture when baked and scooped.
- Don’t overfill the skins to prevent spilling during the second bake.
- Let the potatoes cool slightly before scooping to avoid burns and cracking the skins.
- Use sharp cheddar cheese for a rich, tangy flavor that melts beautifully.
- Add a dollop of sour cream or a sprinkle of paprika for extra flair when serving.
Storage and Reheating
Store any leftover twice baked breakfast potatoes in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each potato tightly in foil and place in a freezer-safe bag for up to 2 months.
Reheat refrigerated potatoes in a 350°F oven for about 15 minutes until warmed through and crispy on top. If frozen, thaw overnight in the refrigerator before reheating the same way.
Frequently Asked Questions
Can I use other types of potatoes?
Russet potatoes work best due to their fluffy interior, but you can try Yukon Gold for a slightly creamier texture. Keep in mind that waxy potatoes won’t mash as smoothly.
How can I make this recipe vegetarian?
Simply omit the bacon and consider adding sautéed mushrooms or diced bell peppers for extra flavor and texture. You can also use vegetarian bacon alternatives.
Can I prepare these potatoes in advance?
Yes! You can bake and stuff the potatoes ahead of time, then refrigerate them unbaked. When ready, bake as directed, adding a few extra minutes if chilled.
What are some good toppings to add?
Popular toppings include sour cream, extra chives or green onions, diced tomatoes, avocado, or even a fried egg for a hearty breakfast twist.
