There’s something about a slow weekend morning that calls for breakfast to feel a bit special, but without too much fuss. These Twice-Baked Loaded Breakfast Potatoes deliver exactly that. They have this beautiful crispness on the outside, while the inside melts softly with all the rich flavors you love in breakfast—sharp cheddar, smoky bacon, and fresh green onions. It’s the kind of dish that makes you want to linger at the table, even if you’re already running late.

One Saturday, I remember pulling these potatoes from the oven just as the house started smelling like bacon and melted cheese. My mind was half on the potatoes, half on the fact that I was still in my pajamas, and the kids were asking when breakfast would be ready. I was juggling a cup of coffee in one hand and trying to keep the dog from stealing a bacon crumb from the counter. Somewhere between scooping out the warm potato flesh and folding in the cheese, I realized this was going to be a breakfast I’d want to repeat—maybe even on a weekday, if I’m honest.

Why You’ll Love It:

It’s a comforting mix of textures and flavors, with crispy skins and a creamy, cheesy filling.
The smoky bacon and green onions add just the right punch without overpowering the potatoes.
It takes a bit of time to prepare, so it’s best saved for when you can actually enjoy breakfast without rushing.
It’s simple—and that’s kind of the point. No fuss, just satisfying food.

If you’re worried about the steps, don’t be. It’s just a matter of timing and a little patience with the baking. The payoff? Totally worth it.

Twice-Baked Loaded Breakfast Potatoes

Print Recipe

These Twice-Baked Loaded Breakfast Potatoes are crispy on the outside, fluffy on the inside, and packed with savory flavors like cheddar cheese, bacon, and green onions. Perfect for a hearty breakfast or brunch!

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6

Ingredients

Scale

4 large russet potatoes
6 slices bacon
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup whole milk
3 green onions, thinly sliced
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter

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Instructions

Preheat the oven to 400°F (200°C).
Scrub the russet potatoes clean and pat them dry.
Prick each potato several times with a fork and place them directly on the oven rack.
Bake the potatoes for 45 minutes, or until tender when pierced with a fork.
While the potatoes bake, cook the bacon slices in a skillet over medium heat until crispy, about 8 minutes.
Transfer the cooked bacon to a paper towel-lined plate to drain and cool, then crumble into small pieces.
Remove the potatoes from the oven and let them cool for 10 minutes until cool enough to handle.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise and carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato inside the skin to maintain shape.
Add the sour cream, whole milk, unsalted butter, garlic powder, smoked paprika, salt, and black pepper to the potato flesh.
Mash the mixture until smooth and creamy.
Fold in the shredded cheddar cheese, crumbled bacon (reserve 1/4 cup for topping), and sliced green onions (reserve 1 tablespoon for garnish).
Spoon the potato mixture evenly back into the potato skins.
Place the stuffed potatoes on a baking sheet and sprinkle the reserved cheddar cheese and bacon on top.
Bake for 15 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven and garnish with the reserved green onions before serving.

Kitchen Notes: I usually use a baking sheet with a rim to catch any cheese that might melt over the edges, but nothing fancy is needed. These potatoes are great served alongside a simple green salad or some fresh fruit to brighten up the plate. Sometimes, I swap the sharp cheddar for a milder cheese or add a handful of sautéed mushrooms for a twist—though I haven’t tried it with other meats beyond bacon. If you want to make this ahead, you can prep the filling the night before and bake it fresh in the morning, which saves some time when you’re ready to eat.

FAQ:

Can I use different types of potatoes? Russets work best here because of their fluffy texture, but you might experiment with Yukon Golds if you like a creamier bite.

How do I reheat leftovers? Reheating in the oven keeps the skins crispy, but a microwave works if you’re in a hurry.

Is it possible to make this vegetarian? Definitely—just skip the bacon and add extra cheese or veggies you enjoy.

Ready to make weekend mornings a little more delicious? Give these Twice-Baked Loaded Breakfast Potatoes a try—you might just find your new favorite ritual.