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Twice Baked Loaded Breakfast Potatoes

A delightful breakfast treat featuring crispy potatoes filled with a cheesy, savory mixture, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes
  • 1 cup shredded cheddar cheese Can substitute with mozzarella and pepper jack for a kick.
  • 1/2 cup cooked chicken (or turkey bacon), crumbled
  • 1/4 cup sour cream
  • 1/4 cup green onions, chopped For garnish and flavor.
  • Salt and pepper to taste
  • Olive oil For drizzling.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes thoroughly, prick them several times with a fork, drizzle with olive oil, and sprinkle with salt. Place on a baking sheet.
  3. Bake for about 45-50 minutes, or until tender when pierced with a fork.
Filling Preparation
  1. While the potatoes are baking, cook the chicken (or turkey bacon) until crispy.
  2. In a mixing bowl, combine the shredded cheddar cheese, sour cream, chopped green onions, and crumbled chicken (or turkey bacon). Season with salt and pepper.
Assembly
  1. Remove baked potatoes from the oven and let cool for a few minutes.
  2. Cut them in half lengthwise and carefully scoop out the insides, leaving a small margin to create a potato shell.
  3. Add the scooped potato to the mixing bowl with other ingredients and blend until smooth.
  4. Generously fill each potato shell with the creamy filling.
Baking
  1. Place the stuffed potatoes back on the baking sheet and return to the oven.
  2. Bake for an additional 10-15 minutes or until tops are golden and bubbly.
Serving
  1. Let cool for a few moments before serving. Garnish with extra green onions or cheese if desired.

Notes

Wrap tightly in plastic wrap or foil to store in the refrigerator for 3-5 days. Can freeze before the second bake for up to 1 month. Reheat in the oven at 350°F (175°C) for 15-20 minutes for best texture.