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Twice-Baked Loaded Breakfast Potatoes

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Comforting twice-baked potatoes filled with cheesy beef and green onions, perfect for brunch or a cozy breakfast-for-dinner.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 cup shredded cheese (cheddar recommended)
  • 1/2 cup cooked and crumbled beef
  • 1/2 cup sour cream (or Greek yogurt as a substitute)
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • Olive oil (for rubbing the skins)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes and pierce each several times with a fork. Rub the skins with olive oil and sprinkle with salt.
  3. Place the potatoes directly on the oven rack and bake for 45–60 minutes until tender and skins are crisp.
  4. Let the potatoes cool, cut each in half lengthwise, and scoop out most of the flesh, leaving a 1/4–1/2 inch border.
  5. Combine the scooped potato with cheese, beef, sour cream, green onions, salt, and pepper. Mix gently.
  6. Spoon the filling back into the potato skins and top with extra cheese if desired.
  7. Return to the oven and bake for another 15–20 minutes until heated through and cheese is bubbly.
  8. Serve warm right away.

Notes

For fluffier insides, use russets. Substitute half the sour cream with Greek yogurt for a lighter option.

Nutrition

Find it online: https://www.simplefamilydishes.com/twice-baked-loaded-breakfast-potatoes/