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Twice-Baked Loaded Breakfast Potatoes

Crispy, golden potato shells filled with creamy, cheesy goodness and topped with fresh green onions, perfect for breakfast, lunch, or dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Breakfast, Comfort Food
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Choose russet potatoes for the best texture and flavor.
  • 4 tablespoons butter Use unsalted butter for better control of seasoning.
  • 1 cup shredded cheddar cheese Use a Halal-friendly cheese alternative if needed.
  • 1/2 cup sour cream Feel free to use a Halal-friendly alternative.
  • 2 green onions, chopped For garnish and additional flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C).
  2. Prick the russet potatoes with a fork a few times to allow steam to escape. Place them directly on the oven rack and bake for about 45-60 minutes, or until they’re tender when poked with a fork.
  3. Once cooked, take out the potatoes and let them cool for around 10 minutes.
  4. Carefully slice each potato in half lengthwise. Use a spoon to scoop the insides into a bowl, leaving about 1/4 inch of potato on the skin.
  5. Mash the scooped potato with the butter, 1/2 cup of shredded cheddar cheese, sour cream, salt, and pepper until smooth. You can also add some green onions here if you like.
  6. Spoon the mashed potato mixture back into the potato skins, dividing it evenly.
  7. Sprinkle the remaining cheddar cheese on top and return to the oven for 15-20 more minutes, until the cheese is melted and bubbly.
  8. Remove from the oven and sprinkle with chopped green onions before serving.
  9. Serve hot and enjoy every savory bite!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven or microwave, but oven is preferred for texture.