Crispy on the outside and rich and creamy on the inside, these Twice-Baked Loaded Breakfast Potatoes are one of my favorite comfort food breakfasts. I fill baked potato shells with fluffy mashed potato, smoky beef sausage, cheddar cheese, fresh herbs, and a touch of spice before baking them again until the tops are perfectly golden. I love serving them for weekend brunch, family breakfasts, or even a satisfying dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
150 g smoked beef sausage, diced
100 g sharp cheddar, grated
60 g cream cheese, softened
3 tablespoons sour cream
2 tablespoons unsalted butter
1/4 cup chopped chives
2 green onions, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 small jalapeño, diced
Fresh parsley for garnish
Directions
I preheat the oven to 400°F (200°C). I scrub the potatoes, pat them dry, prick them with a fork, rub them with olive oil, and season them with salt and pepper.
Then I bake the potatoes for 45 to 50 minutes, or until they are fork-tender.
While the potatoes bake, I cook the diced smoked beef sausage in a skillet until lightly browned, then set it aside.
I slice the tops off the baked potatoes and carefully scoop the flesh into a large mixing bowl, leaving sturdy potato shells.
I mash the potato flesh with the butter, cream cheese, sour cream, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.
Then I fold in half of the grated cheddar cheese, most of the cooked sausage, the chopped chives, sliced green onions, and diced jalapeño.
I spoon the filling back into the potato shells and sprinkle the remaining cheddar cheese and sausage over the top.
Next I return the potatoes to the oven and bake them for another 12 to 15 minutes, until the cheese is melted and lightly golden.
I garnish the finished potatoes with fresh parsley, extra chives, and a dollop of sour cream if I like, then serve them hot.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 65 minutes
Total Time: 80 minutes
Calories: Approximately 700 kcal per serving
Variations
I sometimes swap the smoked beef sausage for cooked turkey sausage or diced chicken for a different flavor. When I want extra vegetables, I mix sautéed bell peppers, spinach, or mushrooms into the filling. I also enjoy trying different cheeses such as Monterey Jack, mozzarella, or pepper jack for a unique twist. For a spicier version, I simply add extra jalapeños or a pinch of cayenne pepper. If I want an even richer breakfast, I like topping each potato with a fried or poached egg before serving.
Storage/Reheating
I store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 4 days. When I want to keep them longer, I wrap each potato individually and freeze them for up to 2 months. I thaw frozen potatoes overnight in the refrigerator before reheating. To reheat, I bake them in a 350°F (175°C) oven for about 20 minutes or until heated through. When I need a quicker option, I warm them in the microwave for 2 to 3 minutes, although the potato skins stay crispier when reheated in the oven.
FAQs
Can I make these potatoes ahead of time?
Yes. I often assemble the potatoes a day in advance, refrigerate them, and bake them just before serving for the freshest results.
What are the best potatoes for this recipe?
I always use large russet potatoes because their fluffy interior and sturdy skins make them perfect for twice baking.
Can I freeze twice-baked breakfast potatoes?
Yes. I let them cool completely, wrap them well, and freeze them for up to two months before reheating.
How do I make these potatoes spicier?
I like adding more diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the filling.
What can I serve with these breakfast potatoes?
I enjoy serving them with fresh fruit, scrambled eggs, a simple green salad, or toasted bread for a complete and satisfying meal.
Conclusion
I love making these Twice-Baked Loaded Breakfast Potatoes whenever I want a hearty and comforting meal that feels special without being difficult to prepare. The combination of crispy potato skins, creamy mashed potato, smoky beef sausage, melted cheddar, and fresh herbs creates a delicious balance of flavors and textures that I never get tired of. Whether I prepare them for breakfast, brunch, or dinner, this recipe always earns a place on my table.
📖 Recipe:
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Twice-Baked Loaded Breakfast Potatoes
- Total Time: 80 minutes
- Yield: 4 servings
- Diet: Halal
Description
Crispy potato skins are filled with a rich, creamy mixture of mashed potato, smoked beef sausage, sharp cheddar, herbs, and spices, then baked until golden and bubbly. These hearty twice-baked potatoes are perfect for breakfast, brunch, or a comforting dinner.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
150 g smoked beef sausage, diced
100 g sharp cheddar cheese, grated
60 g cream cheese, softened
3 tablespoons sour cream, plus extra for serving (optional)
2 tablespoons unsalted butter
1/4 cup chopped chives
2 green onions, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 small jalapeño, diced
Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, pat them dry, prick them with a fork, rub with olive oil, and season with salt and black pepper.
- Bake for 45 to 50 minutes, or until fork-tender.
- Meanwhile, cook the diced smoked beef sausage in a skillet until lightly browned. Set aside.
- Slice the tops from the baked potatoes and carefully scoop the flesh into a large bowl, leaving sturdy shells intact.
- Mash the potato flesh with the butter, cream cheese, sour cream, smoked paprika, garlic powder, and additional salt and pepper to taste until smooth.
- Fold in half of the cheddar cheese, most of the cooked sausage, the chives, green onions, and diced jalapeño.
- Spoon the filling back into the potato shells. Top with the remaining cheddar cheese and sausage.
- Return the potatoes to the oven and bake for 12 to 15 minutes, until the cheese is melted and lightly golden.
- Garnish with fresh parsley, extra chives, and a dollop of sour cream if desired. Serve hot.
Notes
Prepare the potatoes up to one day ahead, refrigerate, and bake just before serving.
Substitute smoked beef sausage with cooked turkey sausage or diced chicken if preferred.
Add sautéed bell peppers, spinach, or mushrooms for extra vegetables.
Try Monterey Jack, mozzarella, or pepper jack cheese for a different flavor.
For more heat, add extra jalapeños or a pinch of cayenne pepper.
Top with a fried or poached egg for an even heartier meal.
Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
