Description
Twice Baked Loaded Breakfast Potatoes are a cozy and indulgent dish perfect for brunch or breakfast-for-dinner, featuring rich flavors of cheddar, bacon, and creamy goodness.
Ingredients
Scale
- 4 large baking potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- 2 green onions, chopped
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the potatoes directly on the oven rack and bake for about 45–60 minutes.
- Let the potatoes cool slightly, then slice them in half and scoop out the insides.
- In a mixing bowl, combine the scooped potato, eggs, cheese, bacon, sour cream, green onions, salt, and pepper.
- Stuff the mixture back into each potato skin.
- Arrange the stuffed potatoes on a baking sheet and drizzle with olive oil.
- Bake for an additional 15–20 minutes until golden and crispy.
- Serve warm and enjoy!
Notes
Make ahead by baking potatoes a day in advance. Use an air fryer for a crispier texture if desired.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 200mg