Twice Baked Loaded Breakfast Potatoes – The Best Easy Comfort

Twice Baked Loaded Breakfast Potatoes are the ultimate morning comfort, bringing warmth and deliciousness to your breakfast table.

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Course: Breakfast

Cuisine: Comfort Food

Keyword: Breakfast Potatoes, Comfort Food, Easy Breakfast, Loaded Potatoes, make ahead breakfast, Twice Baked Loaded Breakfast Potatoes

Prep Time: 30

Cook Time: 50

Cooling Time: 10

Total Time: 1 30

Servings: potatoes

Calories: 450kcal

2 pieces eggs Optional, for added protein and richness.
1 cup shredded cheddar cheese Can substitute with mozzarella for a milder flavor.
4 slices cooked bacon or turkey bacon Can swap for plant-based bacon for a vegetarian option.
1/2 cup sour cream Greek yogurt can be used as a healthier substitute.
2 tablespoons butter Can use olive oil for a dairy-free version.
1/4 cup green onions Chives can also be used for a different flavor.
1 teaspoon salt Adjust according to your taste.
1/2 teaspoon black pepper Omit or substitute with spicy seasoning if desired.

Preheat your oven to 400°F (200°C). Scrub and dry the russet potatoes, rub them with oil, and sprinkle with salt.
Bake the potatoes in the oven for about 50 minutes until fork-tender. Allow them to cool slightly.
Slice each potato in half lengthwise, scoop out the insides, leaving a thin shell.
Mash the scooped potato with butter, sour cream, salt, and pepper until smooth and creamy.
Stir in bacon, cheese, and green onions. If desired, add an egg to each potato shell before spooning in the filling.
Fill the potato shells with the creamy mixture and top with more cheese.
Return to the oven and bake for an additional 15-20 minutes until heated through and cheese is bubbly.

Store leftovers in an airtight container for up to 3 days, or freeze individually for up to 2 months.