I’ll never forget the first time I tried my aunt’s famous Twice Baked Loaded Breakfast Potatoes. It was a chilly Sunday morning, and the whole family had gathered at her place for our weekly brunch. When she pulled those piping hot Twice Baked Loaded Breakfast Potatoes out of the oven, the aroma instantly had my mouth watering. I couldn’t wait to dig in!
As soon as I took that first bite, I was in absolute heaven. The fluffy interior, the crispy skin, the melted cheese, the crispy bacon – it was pure breakfast perfection. From that moment on, I was hooked. Those Twice Baked Loaded Breakfast Potatoes became my go-to comfort food, the dish I’d request for every family gathering. They just have a way of making me feel warm, cozy, and loved.
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Why This Twice Baked Loaded Breakfast Potatoes Recipe Will Become Your Go-To
The Secret Behind Perfect Twice Baked Loaded Breakfast Potatoes
This recipe for Twice Baked Loaded Breakfast Potatoes is truly special. The secret lies in the technique – baking the potatoes twice to achieve that delightfully crispy exterior and cloud-like interior. But it’s the loaded toppings that really take these potatoes to the next level. Melted cheddar, crumbled bacon, chives, and a dollop of sour cream – it’s the ultimate breakfast indulgence. And the best part? This recipe yields a generous 8 servings, so you’ll have plenty to share (or hoard for yourself!).
Essential Ingredients You’ll Need
To make these Twice Baked Loaded Breakfast Potatoes, you’ll need:
- 4 medium russet potatoes
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped chives, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
With these simple, wholesome ingredients, you can create a breakfast (or anytime!) masterpiece that your whole family will love.
Step-by-Step Twice Baked Loaded Breakfast Potatoes Instructions
Preparing Your Twice Baked Loaded Breakfast Potatoes
This recipe takes 90 minutes total – 15 minutes for prep and 75 minutes for cooking. You’ll need a baking sheet, a potato masher, and a mixer (or a sturdy spoon) to make these Twice Baked Loaded Breakfast Potatoes.
1- Preheat your oven to 400°F. Wash the 8 russet potatoes and prick them a few times with a fork. Place the potatoes directly on the oven rack and bake for 60 minutes, until they’re tender when pierced with a fork.
2- Once the potatoes are cooked, remove them from the oven and let them cool for 10 minutes. Slice each potato in half lengthwise and, using a spoon, scoop the insides out into a large bowl, leaving about 1/4 inch of potato flesh in the skins.
3- In the bowl with the potato insides, add 4 tablespoons of butter, 1/2 cup of milk, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash and mix the ingredients together until smooth and creamy.
4- Spoon the mashed potato mixture back into the 16 potato skins, mounding it slightly on top. Sprinkle 2 cups of shredded cheddar cheese evenly over the tops.
5- Return the stuffed potato halves to the baking sheet and bake for 15 more minutes, until the cheese is melted and bubbly.
6- Remove the Twice Baked Loaded Breakfast Potatoes from the oven, top each one with 2 tablespoons of sour cream and a sprinkle of 2 tablespoons of chopped chives. Serve hot and enjoy!
Pro Tips for Success
To ensure your Twice Baked Loaded Breakfast Potatoes turn out perfectly, here are a few pro tips:
- Use Russet potatoes for the fluffiest interior.
- Don’t overstuff the potato skins – leave a little room at the top for the toppings.
- Bake the potatoes directly on the oven rack for the crispiest skin.
- Let the potatoes cool slightly before scooping out the insides to avoid burning your fingers.
- Mash the potato filling until it’s smooth and creamy for the best texture.
- Reheat any leftovers in the oven to keep the potatoes crisp.
Serving and Storing Your Twice Baked Loaded Breakfast Potatoes
Perfect Pairings for Twice Baked Loaded Breakfast Potatoes
These Twice Baked Loaded Breakfast Potatoes are the star of the show, but they also pair beautifully with a variety of other breakfast favorites. Try serving them alongside crispy bacon, fluffy scrambled eggs, or fresh fruit salad for a complete and satisfying morning meal. They’re also delicious with a side of roasted asparagus or a fresh green salad for a lighter, healthier option. And of course, no Twice Baked Loaded Breakfast Potatoes brunch is complete without a refreshing mimosa or a hot cup of coffee.
Storage and Make-Ahead Tips
Luckily, these Twice Baked Loaded Breakfast Potatoes reheat beautifully, so you can easily make them ahead of time. Simply prepare the recipe up to the point of the final bake, then let the stuffed potato halves cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, just pop them back in the oven at 400°F for 15-20 minutes until heated through and the cheese is melted. This makes them the perfect make-ahead breakfast or brunch dish for busy mornings.
Variations and Dietary Adaptations for Twice Baked Loaded Breakfast Potatoes
Creative Twice Baked Loaded Breakfast Potatoes Variations
The great thing about this Twice Baked Loaded Breakfast Potatoes recipe is that it’s endlessly customizable. Try swapping the cheddar for pepper jack or a blend of cheeses. Mix in sautéed spinach, mushrooms, or diced bell peppers for extra veggie goodness. For a Mexican-inspired twist, add diced jalapeños, salsa, and a sprinkle of cilantro. You can even make them into mini potato skins for a fun appetizer. The possibilities are endless!
Making Twice Baked Loaded Breakfast Potatoes Diet-Friendly
Looking to make these Twice Baked Loaded Breakfast Potatoes a bit healthier? No problem! For a gluten-free version, simply use gluten-free bacon. To make them dairy-free, replace the butter with olive oil or vegan butter and use a non-dairy milk and cheese alternative. For a lower-carb option, try using cauliflower florets in place of some of the potato filling. No matter your dietary needs, there’s a way to enjoy these delicious Twice Baked Loaded Breakfast Potatoes.
Frequently Asked Questions
Q: Can I use a different type of potato besides Russet?
A: While Russet potatoes work best for this recipe, you can use Yukon Gold or even sweet potatoes. Just keep in mind that the cooking time and texture may vary slightly.
Q: How many servings does this recipe make?
A: This recipe makes exactly 8 servings, with each serving being 1 potato half.
Q: Can I make these Twice Baked Loaded Breakfast Potatoes ahead of time?
A: Absolutely! These potatoes reheat beautifully. You can prepare them up to 3 days in advance and simply pop them back in the oven when you’re ready to serve.
Q: What’s the best way to reheat leftover Twice Baked Loaded Breakfast Potatoes?
A: For the crispiest results, reheat the potatoes in a 400°F oven for 15-20 minutes, until heated through and the cheese is melted. You can also microwave them, but the texture won’t be as crisp.
Q: Can I freeze these Twice Baked Loaded Breakfast Potatoes?
A: Yes, you can freeze the stuffed potato halves. Just be sure to let them cool completely before wrapping and freezing. When ready to serve, thaw in the refrigerator overnight and then reheat in the oven.
Twice Baked Loaded Breakfast Potatoes
- Total Time: 90
- Yield: 8 servings
Description
Indulge in the ultimate breakfast treat with these Twice Baked Loaded Breakfast Potatoes. Crispy, golden-brown potato shells are filled with a creamy, cheesy mixture and topped with crispy bacon and tangy sour cream for a delightful morning delight.
Ingredients
– 4 medium russet potatoes
– 4 slices bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 2 tablespoons unsalted butter
– 2 tablespoons chopped chives, plus more for garnish
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. 1. Preheat the oven to 400°F.
2. 2. Bake the potatoes directly on the oven rack for 50-60 minutes, until tender when pierced with a fork.
3. 3. Let the potatoes cool for 10 minutes, then cut each one in half lengthwise.
4. 4. Scoop the flesh out of the potato halves, leaving a 1/4-inch thick shell.
5. 5. In a bowl, mash the potato flesh with the butter, sour cream, salt, and pepper until smooth.
6. 6. Stir in the shredded cheddar and crumbled bacon.
7. 7. Scoop the potato mixture back into the potato shells.
8. 8. Bake the stuffed potato halves for 15-20 minutes, until heated through and the cheese is melted.
9. 9. Garnish with chopped chives and serve immediately.
Notes
For a crispy exterior, broil the stuffed potatoes for 2-3 minutes before serving. You can also swap out the cheddar for other cheese varieties like Monterey Jack or pepper jack. Enjoy these Twice Baked Loaded Breakfast Potatoes as a decadent brunch or breakfast side dish.
- Prep Time: 15
- Cook Time: 75
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American
Conclusion
These Twice Baked Loaded Breakfast Potatoes are truly a breakfast (or anytime!) masterpiece. With their crispy exteriors, fluffy interiors, and irresistible toppings, it’s no wonder they’ve stolen my heart. I hope this recipe becomes a new favorite in your home as well. Go ahead and give it a try – your taste buds (and your family) will thank you! And be sure to let me know how your Twice Baked Loaded Breakfast Potatoes turn out. I’d love to hear all about it.
