Imagine a plate of golden-brown potatoes, crisped to perfection, oozing with melted cheese, smoky bacon, and sunny-side-up eggs—these Twice Baked Loaded Breakfast Potatoes are a breakfast dream come true. The aroma wafts through your kitchen, making it nearly impossible to resist diving in. ultimate breakfast delight Whether you’re recovering from last night’s escapades or simply treating yourself on a lazy morning, these loaded beauties are the ultimate comfort food that makes your taste buds dance.
I still remember the first time I made these delightful potato concoctions for my family. Picture this: a Sunday morning, everyone still in pajamas, the scent of bacon sizzling in the air. As I pulled these potatoes out of the oven, my sister proclaimed them “the best thing since sliced bread!” If that doesn’t set the bar high for breakfast, I don’t know what does. flavorful fiesta delight These Twice Baked Loaded Breakfast Potatoes are not just a meal; they’re an experience meant for brunch parties or cozy family gatherings.
[info_box title=”Why You’ll Love This Recipe”] These Twice Baked Loaded Breakfast Potatoes combine ease of preparation with irresistible flavors. They are visually stunning and versatile enough to customize based on your cravings. Perfect for brunch or as a hearty breakfast treat! [/info_box]
The reactions from my family were priceless when I first served these potatoes; everyone was happily stuffed but still managed to demolish them completely!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Choose large, firm potatoes for that fluffy interior that holds all the delicious fillings.
Cheddar Cheese: A blend of sharp and mild cheeses adds depth and richness to each bite.
Bacon: Crispy bacon bits bring a smoky crunch that elevates the flavor profile beautifully.
Sour Cream: Use full-fat sour cream for a creamy texture that balances the potatoes perfectly.
Chives: Fresh chives add a pop of color and mild onion flavor that’s simply irresistible.
Eggs: Sunny-side-up eggs make for an extra special topping that brings this dish to life.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Shrimp Corn Potatoes recipe.
Let’s Make it together
**Preheat and Prepare**: Preheat your oven to 400°F (200°C). Scrub those russet potatoes under cold water until they’re squeaky clean; dirt has no place here!
**Bake the Potatoes**: Place the whole potatoes on a baking sheet lined with foil. Bake them for about 45 minutes until tender when pierced with a fork.
**Cool and Slice**: Once baked, let the potatoes cool slightly before slicing them in half lengthwise. Scoop out some of that fluffy potato goodness into a bowl—be gentle; you want sturdy skins!
**Mix It Up**: In your bowl of scooped potato, add shredded cheddar cheese, crispy bacon bits, sour cream, salt, pepper, and chopped chives. cheddar bacon egg biscuit bombs Mix everything together until it’s creamy and well-combined—your taste buds will thank you!
**Refill and Bake Again**: Spoon that glorious mixture back into each potato skin and sprinkle some extra cheese on top. Bake again for another 15-20 minutes until golden brown and bubbling.
**Top with Eggs**: While they bake, fry up some sunny-side-up eggs in a nonstick skillet. Place one atop each loaded potato right before serving—this is where things get heavenly!
Now you have these Twice Baked Loaded Breakfast Potatoes ready to wow your friends and family! Each bite offers comfort wrapped in cheesy goodness topped with an eggy crown that’s begging to be devoured. baked ranch chicken recipe Enjoy every moment as you dig into this delightful dish!
[info_box title=”You Must Know”] Twice baked loaded breakfast potatoes are the perfect way to elevate your brunch game. Their creamy texture paired with crispy edges creates a delightful contrast. Don’t forget to customize toppings for a fun twist that suits your taste buds! [/info_box]
Perfecting the Cooking Process
Start by baking the potatoes until tender, then scoop, mix, and refill them before the final bake for crispy perfection.
Add Your Touch
Feel free to swap out cheese types or add cooked meats like bacon or sausage for extra flavor and heartiness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
[info_box title=”Chef’s Helpful Tips”] To achieve crispy potato skins, bake them longer during the first round. Experiment with different cheese blends to enhance flavor. Always season each layer for maximum taste impact. [/info_box]
Sometimes I whip these up when friends come over; their delighted expressions make all the effort worthwhile!
FAQ
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a unique sweetness and pair wonderfully with savory toppings.
How can I make this recipe vegetarian?
Skip the meat and load up on veggies like bell peppers, mushrooms, and spinach instead.
Can I freeze twice baked loaded breakfast potatoes?
For more inspiration, check out this Smoked Sausage and Potato Bake recipe.
Yes, they freeze well! Wrap individually and store in a freezer bag for easy reheating later.
Twice Baked Loaded Breakfast Potatoes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
Description
Indulge in the ultimate breakfast treat with these Twice Baked Loaded Breakfast Potatoes. Golden-brown russet potatoes are baked until tender, then filled with a creamy mixture of cheddar cheese, crispy bacon, and tangy sour cream, all topped with sunny-side-up eggs. Perfect for brunch gatherings or cozy family breakfasts, this dish is a delightful combination of flavors and textures that will leave everyone wanting more.
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
- 1/2 cup full-fat sour cream
- 2 tablespoons chopped fresh chives
- 4 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and place them on a lined baking sheet. Bake for 45 minutes until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise and scoop out some flesh into a bowl.
- Mix the scooped potato with cheddar cheese, bacon, sour cream, chives, salt, and pepper until creamy.
- Refill the potato skins with the mixture and top with extra cheese. Bake for an additional 15-20 minutes until golden brown.
- Meanwhile, fry sunny-side-up eggs in a skillet. Top each baked potato with an egg before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour (including two bakes)
- Category: Breakfast/Brunch
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 200mg
