Twice Baked Loaded Breakfast Potatoes are a hearty and delicious way to enjoy breakfast. These potatoes are baked twice for extra crispiness and loaded with savory ingredients like eggs, cheese, bacon, and veggies. Perfect for brunch or a satisfying breakfast, they can be customized to suit your tastes!

Ingredients List

For the Potatoes:

• 4 large russet potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Filling:

• 6 large eggs
• 1 cup cooked bacon or sausage, crumbled (or a plant-based alternative)
• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• ½ cup green onions, chopped
• ½ cup bell pepper, diced (optional)
• ½ cup sour cream or Greek yogurt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Optional Toppings:

• Additional shredded cheese
• Chopped fresh herbs (like parsley or cilantro)
• Hot sauce
• Avocado slices

Timing

Preparing Twice Baked Loaded Breakfast Potatoes takes about 15 minutes for prep and 60 minutes for cooking, totaling approximately 1 hour and 15 minutes.

Step-by-Step Instructions

Step 1: Bake the Potatoes

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Potatoes: Scrub the potatoes under running water. Pat them dry and pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with salt.
3. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes, or until tender when pierced with a fork.

Step 2: Prepare the Filling

1. Cook the Eggs: In a large bowl, whisk the eggs, then scramble them in a skillet over medium heat until just set. Remove from heat and let cool slightly.
2. Mix Filling Ingredients: In the same bowl, combine the scrambled eggs, crumbled bacon or sausage, shredded cheese, green onions, bell pepper (if using), sour cream, garlic powder, onion powder, salt, and pepper. Mix well.

Step 3: Stuff the Potatoes

1. Cut and Scoop: Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato in the skin to maintain structure. Place the scooped-out potato in the filling mixture.
2. Combine: Mash the scooped-out potato with the filling mixture until well combined. Adjust seasoning if needed.
3. Fill the Skins: Spoon the filling back into each potato skin, packing it in generously.

Step 4: Bake Again

1. Second Bake: Return the filled potato halves to the oven and bake for an additional 15-20 minutes, or until the tops are golden and heated through.

Step 5: Serve

1. Garnish and Enjoy: Remove from the oven, let cool slightly, and add any optional toppings such as extra cheese, fresh herbs, hot sauce, or avocado slices before serving.

Nutritional Information

Here’s a quick glance at the nutritional profile of Twice Baked Loaded Breakfast Potatoes (per serving, assuming 4 servings):

Nutrient	Amount per Serving
Calories	450
Protein	20g
Fat	25g
Carbohydrates	40g
Fiber	5g

Tips for Customization

• Vegetarian Option: Skip the meat and add more veggies like spinach, mushrooms, or zucchini.
• Cheese Variations: Experiment with different cheeses like feta, pepper jack, or goat cheese for varied flavors.
• Spice it Up: Add jalapeños or hot sauce to the filling for a spicy kick.

Serving Suggestions

Twice Baked Loaded Breakfast Potatoes pair well with:

• A fresh green salad.
• A side of fruit for a balanced meal.
• A cup of coffee or tea.

Common Mistakes to Avoid

1. Undercooking Potatoes: Ensure the potatoes are fully cooked before scooping them out for the best texture.
2. Overfilling: Don’t overstuff the potato skins; they should hold their shape without spilling over.
3. Skipping Seasoning: Be sure to season each component for maximum flavor.

Storing Tips for the Recipe

Twice Baked Loaded Breakfast Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

In just over an hour, you can create delicious Twice Baked Loaded Breakfast Potatoes that are perfect for breakfast or brunch. Packed with flavor and customizable to your liking, they are sure to become a favorite!

FAQs

Can I make these potatoes ahead of time?

Yes! You can prepare the potatoes and filling ahead of time, then assemble and bake them when you’re ready to serve.

Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes will add a different flavor and sweetness to the dish.

What can I do if I have leftovers?

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days, and reheat before eating.

Can I customize the recipe?

Definitely! Feel free to add your favorite toppings or mix-ins to suit your taste.