I’ll never forget the first time I brought these savory twice baked loaded breakfast potatoes to a weekend brunch party. The second I set that platter down, the room buzzed with curiosity—and then pure delight. There’s just something about crispy potato skins piled high with melty cheese, smoky bacon, and a tangy dollop of sour cream that instantly turns any gathering into a celebration.
I’ve made this recipe at least a dozen times now for everything from casual family breakfasts to full-on holiday brunches, and it never fails to impress. Plus, it’s one of those dishes that feels fancy but is actually pretty straightforward to pull off. So if you’ve been hunting for a crowd-pleasing, easy party recipe that hits all the savory notes, these twice baked loaded breakfast potatoes are about to become your new go-to.
Why You’ll Love This Recipe
Okay, real talk—this recipe has completely spoiled regular breakfast potatoes for me. Here’s why I keep coming back to it (and why you will too):
- Crunchy, creamy, and cheesy all in one: The contrast between the crispy baked potato skins and the soft, cheesy filling is next-level delicious. It’s like comfort food with a little bit of a wow factor.
- Perfect for feeding a crowd: I’ve made this for parties with 10+ people, and it disappears fast. Plus, it’s easy to double or triple without any tricky math.
- Hands-off cooking: Once the potatoes are baking, you can actually relax, which is rare for party dishes. You don’t have to hover over a stove or fiddle with complicated steps.
- Customizable to your taste: Love extra bacon? More cheese? Want to sneak in some veggies? I’ll share my favorite tweaks below.
This isn’t just a recipe—it’s the kind of dish that gets people chatting, reaching for seconds, and asking for the recipe (which I’m happy to share, obviously). Whether you’re throwing a brunch, a game day party, or just want to treat yourself, these savory twice baked loaded breakfast potatoes will make you look like a kitchen rockstar.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: you probably already have most of it in your kitchen, and each piece has a role that makes the final dish shine.
- Russet potatoes (4 large) — These are the classic choice for baking because their starchy texture gets perfectly fluffy inside and crispy outside. I always pick ones that are about the same size so they bake evenly.
- Sharp cheddar cheese (1½ cups shredded / 170g) — I use a good quality sharp cheddar for that punchy, melty goodness. Avoid pre-shredded if you can; it melts better when shredded fresh.
- Bacon (6 slices) — Crispy, smoky bacon is non-negotiable here. I cook mine in a pan until just crisp, then crumble it up. Turkey bacon works in a pinch but it’s not quite the same.
- Green onions (3-4 stalks, sliced) — Adds a fresh, mild onion flavor and a pop of color. I always slice these thin so they blend nicely into the filling.
- Sour cream (½ cup / 120g) — Adds tang and creaminess that balances the richness of the cheese and bacon. Full-fat is best for flavor.
- Butter (3 tablespoons / 45g) — I use unsalted so I can control the salt level, but salted butter works too. The butter helps make the potato filling silky smooth.
- Garlic powder (1 teaspoon) — Just a sprinkle to add a subtle depth without overpowering the other flavors.
- Salt & pepper — To taste. I’m pretty generous with the salt here because potatoes love it.
- Optional toppings: chopped fresh parsley, diced tomatoes, or jalapeños for a little kick. I keep these on the side so guests can customize.
Quick tip: I always buy my bacon from the deli counter because it’s fresher and cuts better, but if you’re using pre-packaged, look for thick-cut for more texture. Also, if you’re short on time, you can microwave the potatoes instead of baking, but you’ll miss out on that crispy skin.
Equipment Needed
You don’t need a fancy kitchen to make this—I’ve made it with the most basic setup and got rave reviews every time.
- Baking sheet — For roasting the potatoes. I line mine with foil or parchment to make cleanup a breeze.
- Mixing bowl — For combining the filling ingredients. A big one helps so you don’t spill everything everywhere.
- Spoon or small ice cream scoop — For scooping out the potato flesh. I like using a scoop because it’s easier and gives a consistent size.
- Cheese grater — Fresh-shredded cheese melts so much better than pre-shredded.
- Sharp knife and cutting board — For slicing the green onions and cutting the potatoes.
- Mixing spoon or spatula — To combine everything smoothly without breaking the potatoes too much.
- Oven mitts — Because hot potatoes + bare hands = ouch. Learn from my mistakes.
Bonus: If you have a wire rack, you can place the potatoes on it while baking to keep the skins extra crispy, but it’s not a dealbreaker. Also, a kitchen timer helps because it’s easy to get distracted when you’re prepping other party dishes.
How to Make It: Step-by-Step
Alright, let’s make these savory twice baked loaded breakfast potatoes! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.
- Preheat and prep (10 minutes): Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then prick them a few times with a fork. Place them directly on a baking sheet (or on a wire rack if you have one). Bake for about 45-55 minutes until skins are crisp and a fork slides easily into the center.
- Cook the bacon (10 minutes): While the potatoes bake, cook your bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble into bite-sized pieces. Pro tip: save a bit of that bacon grease for the filling if you’re feeling bold.
- Prepare the filling (5 minutes): Once potatoes are cool enough to handle (but still warm), slice off the top third of each potato lengthwise. Scoop out the flesh into a large bowl, leaving a sturdy shell. Use a spoon or small ice cream scoop for neatness.
- Mix the filling (5 minutes): Add butter, sour cream, garlic powder, half the cheese, crumbled bacon (reserve some for topping), and sliced green onions to the bowl with the potato flesh. Mash and mix gently with a spoon or spatula until creamy but still a bit chunky. Season with salt and pepper to taste.
- Stuff the potatoes (5 minutes): Spoon the filling back into the potato shells, piling it high. Sprinkle the remaining cheese and bacon on top for that irresistible finishing touch.
- Bake again (15 minutes): Return the stuffed potatoes to the oven and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
- Garnish and serve: Remove from the oven, sprinkle with extra green onions, chopped parsley, or your favorite toppings. Serve warm and watch them disappear.
Quick note: If you want extra crispy skins, you can pop the potatoes under the broiler for 1-2 minutes at the end—just keep a close eye so they don’t burn!
My Best Tips & Techniques
Okay, here’s where I share everything I’ve learned from making these way too many times…
- Don’t rush the baking: I’ve made the mistake of pulling the potatoes out too soon, and the filling ends up gummy. Give the potatoes plenty of time to cook through for that perfect fluffy texture inside.
- Save some bacon and cheese for the top: It makes a huge difference in presentation and adds a lovely crispy, cheesy crust.
- Be gentle when mixing: You want the filling creamy but with some texture. Over-mashing makes it gluey, which no one wants.
- Room temperature ingredients: Let your butter and sour cream sit out for 15 minutes before mixing. It helps everything blend together smoothly.
- Use a scoop for consistent portions: It makes stuffing the shells easier and looks nicer when serving a crowd.
- Make ahead: You can prep the filling a day in advance and assemble just before baking. Saves time on party morning!
- Keep an eye on the oven: Every oven is different, so start checking the potatoes at 45 minutes and adjust as needed.
Ways to Mix It Up
Once you’ve nailed the classic version, here’s where you can get creative. I’ve tried all of these, and they work beautifully.
- Cheesy Spinach and Feta: Fold in 1 cup cooked spinach (squeezed dry) and ½ cup crumbled feta. Adds a nice tang and a pop of green.
- Spicy Jalapeño Kick: Dice 1-2 jalapeños (remove seeds for less heat) and mix into the filling. Top with sliced jalapeños for extra punch.
- Loaded Veggie: Add sautéed mushrooms, bell peppers, and onions for a meatless option that still feels indulgent.
- BBQ Pulled Pork: Swap out bacon for pulled pork and drizzle with your favorite BBQ sauce before serving. Game day winner.
- Herb Lover’s: Mix in fresh chopped rosemary, thyme, and chives for a fragrant twist.
- Vegan Version: Use vegan cheese, skip the bacon (or use plant-based bacon), and swap sour cream for a cashew cream topping. I haven’t made this one yet, but friends tell me it’s delicious.
Feel free to mix and match flavors—sometimes the best party recipes come from happy accidents in the kitchen!
Serving Ideas & Storage
This recipe shines when served warm, straight from the oven, but it holds up well too.
- Serving suggestions: Great as a hearty brunch side or a snack for game day. Pair with scrambled eggs, fresh fruit, or a simple green salad to balance the richness.
- Presentation tip: Arrange on a large platter with small bowls of extra sour cream, salsa, or hot sauce for guests to customize.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to get the skins crispy again.
- Freezing: You can freeze these, but the texture changes slightly. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pro tip: If leftovers start to feel dry, chop them up and toss into a breakfast scramble or omelet. Zero waste, maximum yum.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good about serving these at my parties:
| Nutrient | Per Serving (1 potato half) |
|---|---|
| Calories | 280 |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 3g |
Health highlights: The potatoes provide a good dose of potassium and fiber. The cheese and bacon add protein and fat, making this a satisfying dish that keeps hunger at bay. Using real butter and full-fat sour cream means it’s rich but balanced. Plus, you get a little green onion boost for freshness!
Real talk: this is definitely a treat, but it’s also a comfort food that brings people together—and sometimes, that’s just what you need.
Final Thoughts
So that’s my savory twice baked loaded breakfast potatoes recipe—my secret weapon for easy party success. I know I’ve gone on about it, but when you find a dish that’s this crowd-pleasing and straightforward, you want to shout it from the rooftops.
This recipe has become my go-to for brunches, holiday gatherings, and even casual weekend breakfasts when I want something a little special without a ton of fuss. I hope you love it as much as my family and friends do.
Make it your own—try the variations, swap ingredients based on what you have, or add your favorite mix-ins. This is a recipe that welcomes creativity and tastes like a warm, delicious hug every time.
If you make it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @YourHandle—I get genuinely excited seeing your versions. Got questions? Ask away in the comments. I check them every day and love helping troubleshoot.
Happy cooking! Hope your kitchen smells as amazing as mine does right now.
FAQs
Q: Can I make these potatoes ahead of time?
A: Absolutely! You can prepare the filling and stuff the potatoes the day before, then pop them in the oven right before your party. Just keep them covered in the fridge so they don’t dry out.
Q: What’s the best way to get crispy potato skins?
A: Bake the potatoes directly on a baking sheet or wire rack without foil for the initial bake. Also, brushing the skins with a little melted butter before the second bake helps crisp them up beautifully.
Q: Can I substitute turkey bacon or sausage for regular bacon?
A: You sure can! Turkey bacon works fine, though it’s less crispy and smoky. Sausage adds a different flavor but pairs well too—just cook and crumble it like you would the bacon.
Q: How do I know when the potatoes are done baking the first time?
A: When a fork or skewer slides easily into the center with no resistance, they’re ready. The skins should look dry and crisp. If you’re unsure, poke a couple of potatoes to check.
Q: Can I use sweet potatoes instead of russets?
A: Yes! Sweet potatoes give a sweeter, softer twist. I’d reduce the baking time slightly and adjust seasonings—you might want to swap garlic powder for cinnamon or smoked paprika for a complementary flavor.
Pin This Recipe!
Savory Twice Baked Loaded Breakfast Potatoes Easy Party Recipe
- Total Time: 90 minutes
- Yield: 8 servings 1x
Description
Crispy potato skins filled with a creamy, cheesy mixture of bacon, cheddar, and green onions, perfect for brunch or parties. This easy recipe delivers a comforting and crowd-pleasing dish with minimal hands-on time.
Ingredients
- 4 large russet potatoes
- 1½ cups shredded sharp cheddar cheese (170g)
- 6 slices bacon
- 3–4 stalks green onions, sliced
- ½ cup sour cream (120g), full-fat
- 3 tablespoons unsalted butter (45g)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: chopped fresh parsley, diced tomatoes, jalapeños
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and prick with a fork. Place on a baking sheet or wire rack and bake for 45-55 minutes until skins are crisp and a fork slides easily into the center.
- While potatoes bake, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble. Save some bacon grease if desired.
- When potatoes are cool enough to handle but still warm, slice off the top third lengthwise. Scoop out the flesh into a large bowl, leaving sturdy shells.
- Add butter, sour cream, garlic powder, half the cheese, crumbled bacon (reserve some for topping), and sliced green onions to the potato flesh. Mash gently until creamy but still a bit chunky. Season with salt and pepper.
- Spoon filling back into potato shells, piling high. Sprinkle remaining cheese and bacon on top.
- Bake stuffed potatoes at 400°F (200°C) for 15 minutes until cheese is melted and bubbly and tops are golden brown.
- Remove from oven, garnish with extra green onions, parsley, or preferred toppings. Serve warm.
Notes
For extra crispy skins, place potatoes on a wire rack while baking and brush skins with melted butter before the second bake. You can prepare filling a day ahead and assemble before baking. Use a scoop for consistent portions. Save some bacon and cheese for topping to add a crispy crust. If short on time, microwave potatoes but you will lose crispy skins. Variations include adding spinach and feta, jalapeños, sautéed veggies, pulled pork, or herbs. Vegan version possible with vegan cheese, plant-based bacon, and cashew cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast, Brunch, Party Snack
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 280
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
Keywords: twice baked potatoes, loaded potatoes, breakfast potatoes, party recipe, brunch recipe, cheesy potatoes, bacon potatoes
