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Twice Baked Loaded Breakfast Potatoes


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  • Author: Chef MARTHA
  • Total Time: 1 hour 15 minutes to 1 hour 30 minutes
  • Yield: 8 halves (4 whole potatoes)

Description

Twice Baked Loaded Breakfast Potatoes are a hearty and flavorful dish with crispy golden potatoes filled with scrambled eggs, cheese, beef, and green onions. The twice-baked process ensures a crispy exterior with a creamy, cheesy filling inside.


Ingredients

  • 4 large russet potatoes
  • 1 tablespoon olive oil (for rubbing the potatoes)
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cooked beef, crumbled
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • 2 tablespoons green onions, chopped (for garnish)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then rub each one with olive oil and season with salt. Place them directly on the oven rack or a baking sheet and bake for 45-60 minutes until the skins are crispy and a fork easily pierces the potatoes. Allow to cool for 10 minutes.
  2. Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out the flesh, leaving a small border around the edges. Place the scooped-out potato flesh in a mixing bowl.
  3. To the bowl, add butter, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Stir in shredded cheddar cheese, crumbled beef, and scrambled eggs.
  4. Spoon the potato mixture back into the skins, packing it gently. Top with additional cheese for an extra cheesy finish.
  5. Place the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly and the tops are golden brown.
  6. Garnish with chopped green onions and serve hot. Enjoy your Twice Baked Loaded Breakfast Potatoes!

Notes

  • For extra flavor, sauté some vegetables like bell peppers or mushrooms to add to the filling.
  • For a spicy kick, try adding jalapeños or a sprinkle of cayenne pepper.
  • For a lighter version, you can skip the beef and use sautéed vegetables or even a vegetarian sausage substitute.
  • If you prefer a different cheese, Monterey Jack, Gouda, or even pepper jack work well in this recipe.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 half potato
  • Calories: 250
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 105mg