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Twice-Baked Loaded Breakfast Potatoes

Enjoy a warm, crispy Twice-Baked Loaded Breakfast Potato, filled with creamy cheese and savory toppings—perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes
  • 1 cup cooked and crumbled halal chicken sausage
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly and pat them dry. Poke several holes in each potato with a fork, rub with olive oil, and sprinkle with salt.
  3. Place the potatoes directly on the oven rack and bake for about 45-50 minutes until tender when pierced with a fork.
  4. Remove the potatoes from the oven and let cool for 5-10 minutes.
Filling Preparation
  1. Cut each baked potato in half lengthwise and scoop out the insides into a mixing bowl.
  2. Mix the scooped potato with crumbled halal chicken sausage, half the cheddar cheese, sour cream, garlic powder, chopped green onions, and season with salt and pepper.
  3. Stuff each potato skin with the mixture and sprinkle remaining cheddar cheese on top.
Final Baking
  1. Place the stuffed potatoes back on a baking sheet and return them to the oven for 15-20 minutes until the cheese is melted and bubbly.
  2. Remove from the oven, let cool for a few minutes, then serve warm.

Notes

For a vegetarian option, replace halah chicken sausage with black beans or sautéed veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.