Twice Baked Loaded Breakfast Potatoes are not just a meal; they’re an experience designed to transform your morning routine from mundane to magnificent! Imagine waking up to a crispy potato skin encasing a creamy, fluffy interior, generously studded with all your favorite breakfast delights – savory bacon, melted cheese, and perhaps even a hint of fresh chive. This isn’t just another breakfast side; it’s the main event, a complete, hearty dish that promises to impress both your family and your taste buds with its incredible flavor profile and satisfying textures.
While the concept of the loaded baked potato has long been a staple of comfort food dinners, especially across American diners and home kitchens, its ingenious adaptation for breakfast is a relatively newer, brilliant evolution. It takes the familiar satisfaction of a classic potato dish and elevates it, making it perfectly suited to kickstart your day. People adore this dish not only for its incredible taste – the perfect marriage of salty, savory, and rich flavors – but also for its delightful textures: the satisfying crunch of the skin contrasting with the velvety smoothness of the filling. It’s wonderfully convenient too, as much of the preparation can be done in advance, making it an ideal option for weekend brunches or even a make-ahead weekday treat.
I truly believe that these Twice Baked Loaded Breakfast Potatoes offer everything you could possibly want in a morning meal: comfort, flavor, and an undeniable ‘wow’ factor.
Ingredients:
- 4 large Russet potatoes, approximately 10-12 ounces each. I always choose Russets for my “Twice Baked Loaded Breakfast Potatoes” because their starchy interior is absolutely perfect for mashing into a creamy, fluffy texture.
- 8 slices thick-cut bacon, your favorite brand. We’re going for maximum flavor here!
- 1 pound breakfast sausage, ground. You can use mild or spicy, depending on your preference.
- 1 small yellow onion, finely diced.
- 2 cloves garlic, minced.
- 4 large eggs. These will be lightly scrambled and folded into our delicious filling.
- ½ cup whole milk, or half-and-half for an extra creamy touch.
- ¼ cup sour cream, full-fat for the best richness and tang.
- 4 tablespoons unsalted butter, softened. Because everything is better with butter!
- 1 ½ cups shredded sharp cheddar cheese, divided.
- ½ cup shredded Monterey Jack cheese, divided (optional, but I love the melty stretch it adds).
- ¼ cup fresh chives or green onions, finely chopped, for garnish and a fresh bite.
- 1 tablespoon olive oil or avocado oil, for rubbing the potatoes.
- 1 teaspoon sea salt, plus more for seasoning.
- ½ teaspoon black pepper, freshly ground, plus more for seasoning.
- ½ teaspoon paprika (smoked paprika is fantastic here for an extra layer of flavor).
- ¼ teaspoon onion powder.
- ¼ teaspoon garlic powder.
Prepping the Potatoes
- Preheat your oven: First things first, let’s get that oven roaring! Preheat your oven to 400°F (200°C). This high heat is essential for getting those potato skins perfectly crisp on the outside while ensuring a fluffy interior.
- Prepare the potatoes for baking: Give your large Russet potatoes a good scrub under cold running water. We want them sparkling clean, as some of that delicious skin will be part of our final dish. Pat them completely dry with a paper towel. This step is crucial for achieving crispy skin.
- Oil and season: Using a fork, pierce each potato several times all over. This allows steam to escape during baking, preventing them from bursting. Now, rub each potato with about a teaspoon of olive oil or avocado oil. This helps the skin crisp up beautifully. Sprinkle them generously with sea salt and a little black pepper. Don’t be shy here; seasoned skin adds another layer of flavor to your “Twice Baked Loaded Breakfast Potatoes.”
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Bake the potatoes: Place the seasoned potatoes directly on the oven rack. I find this helps with air circulation and a crispier skin. Bake for 60 to 75 minutes, or until they are completely fork-tender. You should be able to easily pierce them all the way through with a fork or a skewer.
A quick tip for doneness:
A perfectly baked potato will yield easily to pressure, almost feeling soft throughout. If it still feels firm in the center, it needs more time.
- Cool and halve: Once tender, carefully remove the potatoes from the oven and let them cool on a wire rack for about 15-20 minutes. They should be cool enough to handle comfortably. Using a sharp knife, carefully slice each potato in half lengthwise.
- Scoop out the flesh: Now for the fun part! Using a spoon, carefully scoop out the soft potato flesh from each half, leaving a thin border of about ¼ inch of potato attached to the skin. You want the skin to remain sturdy enough to hold your delicious filling. Place the scooped-out potato flesh into a large mixing bowl. Arrange the empty potato skins on a baking sheet, ready for their transformation into “Twice Baked Loaded Breakfast Potatoes.”
Cooking the Breakfast Fillings
- Crisp the bacon: While your potatoes are cooling, it’s time to get cooking! In a large skillet or frying pan, cook your thick-cut bacon over medium heat until it’s wonderfully crispy. This usually takes about 8-10 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain the excess fat. Once cooled, crumble the bacon into small pieces. Reserve about 2 tablespoons of the bacon fat in the skillet – we’ll use this for incredible flavor!
- Cook the sausage: Add the ground breakfast sausage to the skillet with the reserved bacon fat. Cook over medium-high heat, breaking it up with a spoon as it browns, until it’s fully cooked through and no pink remains. This usually takes 5-7 minutes. Drain off any excess grease, leaving just a little bit for flavor. Transfer the cooked sausage to a bowl.
- Sauté the aromatics: In the same skillet (no need to clean it, those bits of flavor are gold!), add the finely diced yellow onion. Cook over medium heat until the onion softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
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Scramble the eggs: In a separate small bowl, whisk together the 4 large eggs with a pinch of salt and pepper. Add them to the skillet with the softened onions and garlic. Cook over medium-low heat, gently stirring and scrambling until they are just set but still soft. You don’t want them completely dry, as they’ll continue to cook slightly in the oven. Remove from heat immediately.
Don’t overcook your eggs!
Slightly undercooked scrambled eggs will incorporate better into the potato mixture and won’t become rubbery during the second bake of your “Twice Baked Loaded Breakfast Potatoes.”
Making the Potato Mash
- Mash the potato flesh: To the bowl containing the scooped-out potato flesh, add the softened unsalted butter, sour cream, and whole milk. Use a potato masher, fork, or even a hand mixer on low speed to mash the potatoes until they are mostly smooth but still have a little texture. I prefer a slightly rustic mash for my “Twice Baked Loaded Breakfast Potatoes.”
- Season the mash: Now it’s time to build flavor! Season the mashed potatoes with 1 teaspoon of sea salt, ½ teaspoon of freshly ground black pepper, ½ teaspoon of paprika, ¼ teaspoon of onion powder, and ¼ teaspoon of garlic powder. Stir everything together until well combined. Taste the mash and adjust seasonings as needed. This is your chance to make it perfect!
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Combine the fillings: Add the cooked sausage, the scrambled eggs, 1 cup of the shredded sharp cheddar cheese, and ¼ cup of the shredded Monterey Jack cheese (if using) to the mashed potato mixture. Gently fold everything together until all the delicious breakfast components are evenly distributed throughout the potato mash. Reserve a little crumbled bacon for topping, and add the rest of the crumbled bacon into the mixture.
The perfect consistency:
The mixture should be creamy and well-combined, not too dry or too wet. If it seems too stiff, you can add another splash of milk. If it’s a bit too loose, a touch more cheese can help bind it.
Assembling Your Twice Baked Loaded Breakfast Potatoes
- Fill the potato skins: Spoon the generously loaded potato mixture back into the empty potato skins on your baking sheet. Pile it high – we’re making “Twice Baked Loaded Breakfast Potatoes,” after all, so they should be overflowing with goodness! You can mound the mixture slightly above the rim of the potato skin.
- Top with cheese: Sprinkle the remaining ½ cup of sharp cheddar cheese and ¼ cup of Monterey Jack cheese (if using) evenly over the top of each filled potato half. This cheese will melt beautifully and create a golden, bubbly crust.
The Second Bake
- Bake again: Place the baking sheet with your assembled “Twice Baked Loaded Breakfast Potatoes” back into the preheated 400°F (200°C) oven. Bake for 15-20 minutes, or until the cheese on top is melted and bubbly and the filling is heated through. For an extra golden-brown crust, you can turn on the broiler for the last 1-2 minutes, but watch them very carefully to prevent burning!
- Garnish and serve: Once removed from the oven, let the potatoes cool for a few minutes before serving. This allows the filling to set slightly and prevents you from burning your mouth. Garnish generously with the chopped fresh chives or green onions and the reserved crumbled bacon.
Serving Suggestions for Your Twice Baked Loaded Breakfast Potatoes
These incredible “Twice Baked Loaded Breakfast Potatoes” are a meal in themselves, truly. They are hearty, packed with flavor, and satisfying. However, if you’re looking to round out your breakfast or brunch spread, here are a few ideas:
- A simple green salad: A light, fresh green salad with a vinaigrette dressing can provide a lovely counterpoint to the richness of the potatoes.
- Fresh fruit platter: The sweetness and acidity of fresh berries, melon, or sliced oranges can be a refreshing addition.
- Hot sauce: For those who love a bit of a kick, a drizzle of your favorite hot sauce over the top before serving is absolutely fantastic. I often offer a selection of hot sauces when serving these.
- Extra protein on the side: While they are loaded with sausage and bacon, if you’re feeding a hungry crowd, a side of extra grilled ham or a simple frittata could be a nice accompaniment.
No matter how you serve them, these “Twice Baked Loaded Breakfast Potatoes” are sure to be a showstopper at your next brunch or a comforting, delicious meal any time of day. Enjoy the process of creating them, and most importantly, enjoy every single delicious bite!
Conclusion:
Why This Recipe Will Become Your New Brunch Obsession
If there’s one dish I truly believe everyone needs in their culinary repertoire, it’s these incredible Twice Baked Loaded Breakfast Potatoes. We’ve journeyed through the steps, savored the potential, and now it’s time for the final push: experiencing them for yourself. What makes them an absolute must-try? It’s simple: they perfectly marry the comforting warmth of a baked potato with the vibrant, hearty flavors of a full breakfast, all wrapped up in a package that looks incredibly impressive but is surprisingly straightforward to assemble. Imagine fluffy potato flesh, rich with melted cheese, crispy bacon, and savory chives, all nestled back into its golden skin. It’s a complete meal, a delightful side, and a guaranteed crowd-pleaser that elevates any morning spread from mundane to magnificent, offering that perfect blend of indulgence and savory satisfaction.
Beyond their undeniable deliciousness, the magic of these potatoes lies in their versatility and the sheer satisfaction they deliver. Each bite is a symphony of textures – the tender potato, the satisfying crunch of the bacon, the luxurious creaminess of the filling, and the slight crisp of the perfectly baked skin. They are the ultimate comfort food, perfect for a lazy weekend brunch that feels effortlessly gourmet, a special holiday gathering where you want to impress without stress, or even a cozy weeknight dinner when you’re craving something truly substantial and soul-warming. The prep work, while involving a couple of baking stages, is largely hands-off, allowing you to focus on other aspects of your meal or simply relax while your kitchen fills with the most tantalizing aromas. This isn’t just a recipe; it’s an experience waiting to happen, transforming humble potatoes into something truly extraordinary that will have everyone at your table asking for seconds and eagerly anticipating your next creation.
Now, let’s talk about making these beauties truly your own! While fantastic on their own, these potatoes pair wonderfully with a variety of accompaniments. For a classic brunch, serve them alongside perfectly scrambled eggs, sunny-side-up fried eggs, crispy sausage links, or a fresh fruit salad for a balanced plate that feels both wholesome and indulgent. They also make an unforgettable side dish for a holiday ham or a succulent roast chicken, adding a touch of rustic elegance and hearty flavor to your festive table without overwhelming the main course. Consider them the undisputed star of your next potluck or family gathering, where their robust flavor and appealing presentation are sure to make them disappear fast. They are incredibly robust, meaning they hold up well for a buffet, making them fantastic for entertaining where you want to minimize last-minute fuss and maximize enjoyment. Think of them as the perfect canvas for your culinary creativity and a guaranteed hit for any meal!
Speaking of creativity, don’t hesitate to explore delicious variations to suit your taste or what you have conveniently on hand. Craving more cheese? Experiment with different varieties like sharp cheddar, nutty Gruyère, smoky gouda, or even a spicy Monterey Jack to add an extra layer of complexity. For meat lovers, finely diced cooked ham, spicy chorizo, or crumbled breakfast sausage can be fantastic additions, deepening the savory profile. If you’re leaning vegetarian, sautéed mushrooms, finely diced bell peppers, fresh spinach, or caramelized onions can be wonderfully folded into the potato mixture for added flavor and nutrition. A generous sprinkle of fresh dill, a dollop of tangy sour cream, or a swirl of creamy Greek yogurt on top just before serving adds another layer of flavor and luxurious creaminess that is simply divine. If you enjoy a little heat, a dash of your favorite hot sauce in the filling or some finely diced jalapeños will give it a wonderful, zesty kick. For those with dietary restrictions, plant-based bacon alternatives and dairy-free cheese and milk can easily be swapped in, ensuring everyone can joyfully partake in this fantastic dish. Don’t be afraid to make it truly, uniquely yours!
So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give these incredible potatoes a try. Trust me, the captivating aroma alone as they bake will have your mouth watering in anticipation, and the very first bite will confirm why this recipe is destined to become a cherished staple in your home. Once you’ve experienced the pure joy of creating and devouring these delicious potatoes, I would absolutely love to hear about it! Please come back and share your experiences in the comments below, tell me about your favorite variations you’ve concocted, or even post a photo of your culinary masterpiece for us all to admire. Your feedback and creativity truly inspire me and fellow home cooks in this wonderful community. Happy cooking, and get ready to fall head over heels in love with your new favorite breakfast sensation – it’s a game-changer!
Twice Baked Loaded Breakfast Potatoes
Twice Baked Loaded Breakfast Potatoes are not just a meal; they’re an experience designed to transform your morning routine from mundane to magnificent! Imagine waking up to a crispy potato skin encasing a creamy, fluffy interior, generously studded with all your favorite breakfast delights – savory beef bacon, melted cheese, and perhaps even a hint of fresh chive. This isn’t just another breakfast side; it’s the main event, a complete, hearty dish that promises to impress both your family and your taste buds with its incredible flavor profile and satisfying textures.
Ingredients
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3 large Russet potatoes
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1 tablespoon avocado oil
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½ teaspoon salt (for roasting)
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¼ teaspoon black pepper (for roasting)
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3 tablespoons unsalted butter
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½ cup whole milk, hot
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½ teaspoon salt (for mashed potatoes)
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¼ teaspoon black pepper (for mashed potatoes)
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6 slices beef bacon, cut in half
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¾ cup shredded cheddar cheese
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6 large eggs
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Salt and black pepper, to taste (general seasoning)
Instructions
-
Step 1
First things first, let’s get that oven roaring! Preheat your oven to 400°F (200°C). This high heat is essential for getting those potato skins perfectly crisp on the outside while ensuring a fluffy interior. -
Step 2
Give your large Russet potatoes a good scrub under cold running water. We want them sparkling clean, as some of that delicious skin will be part of our final dish. Pat them completely dry with a paper towel. This step is crucial for achieving crispy skin. -
Step 3
Using a fork, pierce each potato several times all over. This allows steam to escape during baking, preventing them from bursting. Now, rub each potato with about a teaspoon of olive oil or avocado oil. This helps the skin crisp up beautifully. Sprinkle them generously with sea salt and a little black pepper. Don\ -
Step 4
Place the seasoned potatoes directly on the oven rack. I find this helps with air circulation and a crispier skin. Bake for 60 to 75 minutes, or until they are completely fork-tender. You should be able to easily pierce them all the way through with a fork or a skewer. A perfectly baked potato will yield easily to pressure, almost feeling soft throughout. If it still feels firm in the center, it needs more time. -
Step 5
Once tender, carefully remove the potatoes from the oven and let them cool on a wire rack for about 15-20 minutes. They should be cool enough to handle comfortably. Using a sharp knife, carefully slice each potato in half lengthwise. -
Step 6
Now for the fun part! Using a spoon, carefully scoop out the soft potato flesh from each half, leaving a thin border of about ¼ inch of potato attached to the skin. You want the skin to remain sturdy enough to hold your delicious filling. Place the scooped-out potato flesh into a large mixing bowl. Arrange the empty potato skins on a baking sheet, ready for their transformation into “Twice Baked Loaded Breakfast Potatoes.” -
Step 7
While your potatoes are cooling, it’s time to get cooking! In a large skillet or frying pan, cook your thick-cut beef bacon over medium heat until it’s wonderfully crispy. This usually takes about 8-10 minutes. Remove the beef bacon from the skillet and place it on a plate lined with paper towels to drain the excess fat. Once cooled, crumble the beef bacon into small pieces. Reserve about 2 tablespoons of the beef bacon fat in the skillet – we’ll use this for incredible flavor! -
Step 8
Add the ground beef breakfast sausage to the skillet with the reserved beef bacon fat. Cook over medium-high heat, breaking it up with a spoon as it browns, until it’s fully cooked through and no pink remains. This usually takes 5-7 minutes. Drain off any excess grease, leaving just a little bit for flavor. Transfer the cooked sausage to a bowl. -
Step 9
In the same skillet (no need to clean it, those bits of flavor are gold!), add the finely diced yellow onion. Cook over medium heat until the onion softens and becomes translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! -
Step 10
In a separate small bowl, whisk together the 4 large eggs with a pinch of salt and pepper. Add them to the skillet with the softened onions and garlic. Cook over medium-low heat, gently stirring and scrambling until they are just set but still soft. You don\ -
Step 11
To the bowl containing the scooped-out potato flesh, add the softened unsalted butter, sour cream, and whole milk. Use a potato masher, fork, or even a hand mixer on low speed to mash the potatoes until they are mostly smooth but still have a little texture. I prefer a slightly rustic mash for my “Twice Baked Loaded Breakfast Potatoes.” -
Step 12
Now it’s time to build flavor! Season the mashed potatoes with 1 teaspoon of sea salt, ½ teaspoon of freshly ground black pepper, ½ teaspoon of paprika, ¼ teaspoon of onion powder, and ¼ teaspoon of garlic powder. Stir everything together until well combined. Taste the mash and adjust seasonings as needed. This is your chance to make it perfect! -
Step 13
Add the cooked ground beef breakfast sausage, the scrambled eggs, 1 cup of the shredded sharp cheddar cheese, and ¼ cup of the shredded Monterey Jack cheese (if using) to the mashed potato mixture. Gently fold everything together until all the delicious breakfast components are evenly distributed throughout the potato mash. Reserve a little crumbled beef bacon for topping, and add the rest of the crumbled beef bacon into the mixture. The mixture should be creamy and well-combined, not too dry or too wet. If it seems too stiff, you can add another splash of milk. If it’s a bit too loose, a touch more cheese can help bind it. -
Step 14
Spoon the generously loaded potato mixture back into the empty potato skins on your baking sheet. Pile it high – we\ -
Step 15
Sprinkle the remaining ½ cup of sharp cheddar cheese and ¼ cup of Monterey Jack cheese (if using) evenly over the top of each filled potato half. This cheese will melt beautifully and create a golden, bubbly crust. -
Step 16
Place the baking sheet with your assembled “Twice Baked Loaded Breakfast Potatoes” back into the preheated 400°F (200°C) oven. Bake for 15-20 minutes, or until the cheese on top is melted and bubbly and the filling is heated through. For an extra golden-brown crust, you can turn on the broiler for the last 1-2 minutes, but watch them very carefully to prevent burning! -
Step 17
Once removed from the oven, let the potatoes cool for a few minutes before serving. This allows the filling to set slightly and prevents you from burning your mouth. Garnish generously with the chopped fresh chives or green onions and the reserved crumbled beef bacon.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.