Twice Baked Loaded Breakfast Potatoes
Twice baked loaded breakfast potatoes are a hearty, satisfying way to start the day. Crispy baked potatoes are filled with a creamy, savory mixture of cheese, sour cream, and optional breakfast meats, then baked again until golden and melty. They’re perfect for weekend brunch, make-ahead breakfasts, or mornings when you want something warm and filling that will keep you energized for hours.
What makes this recipe especially appealing is its flexibility. You can keep it simple with cheese and green onions, or turn it into a protein-packed meal with bacon or sausage. These breakfast potatoes are easy to prepare, customizable for different diets, and ideal for serving family or guests. Once you try them, they’re sure to become a regular part of your breakfast rotation.
Prep Time, Cook Time & Servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4 stuffed potato halves
Ingredients You’ll Need
To make these easy twice baked breakfast potatoes, gather the following ingredients:
4 large russet potatoes
1 cup shredded cheese (cheddar, mozzarella, or a blend)
½ cup sour cream
¼ cup milk
¼ cup cooked bacon or sausage (optional)
¼ cup green onions, chopped
Salt and pepper, to taste
Step-by-Step Instructions
Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for about 45 minutes, or until tender when pierced with a knife.
Remove the potatoes from the oven and allow them to cool slightly. Slice each potato in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to help them hold their shape.
Mash the potato flesh with sour cream, milk, shredded cheese, cooked bacon or sausage (if using), green onions, salt, and pepper until smooth and creamy.
Spoon the mixture back into the potato skins, dividing it evenly. Sprinkle additional cheese on top if desired.
Return the potatoes to the oven and bake for another 15 minutes, or until the tops are lightly golden and the filling is heated through.
The finished potatoes should be crisp on the outside and creamy on the inside.
Make-Ahead & Reheating Tips
These breakfast potatoes can be assembled a day in advance and stored covered in the refrigerator. When ready to serve, bake at 350°F (175°C) for about 20 minutes, or until warmed through. Leftovers can be reheated in the oven or microwave as needed.