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
- 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.
- 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.
- 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.
- Spoon the potato mixture back into the skins, packing it gently. Top with additional cheese for an extra cheesy finish.
- 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.
- 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