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- 4 medium russet potatoes - 4 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup cooked and crumbled turkey sausage - 1/4 cup sour cream - 2 tablespoons green onions, finely chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for drizzling - Additional green onions - Sour cream I love the base of this dish: russet potatoes. They are fluffy and perfect for baking. You’ll need four medium-sized ones. Next, add four large eggs. They give great protein and help bind the filling. The sharp cheddar cheese adds a nice kick. One cup is plenty for a rich taste. Turkey sausage brings a savory flavor, and you’ll need half a cup, cooked and crumbled. Sour cream adds creaminess. You’ll want a quarter cup for that. Green onions provide a fresh crunch. Use two tablespoons, finely chopped. Garlic powder adds depth; one teaspoon works well. Don't forget to add salt and pepper to taste. Lastly, drizzle olive oil on the potatoes to help them bake evenly. Feel free to garnish your potatoes with more green onions or a dollop of sour cream. These simple ingredients come together to create a comforting dish that warms your mornings. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Scrub the russet potatoes well under cool water. - Poke holes in each potato with a fork. - Drizzle olive oil on the potatoes and rub it in. - Sprinkle salt over the potatoes for flavor. - Place the potatoes on the oven rack. - Bake for 45-60 minutes until they are tender. - Once done, let the potatoes cool for about 10 minutes. - Reduce the oven temperature to 375°F (190°C). - Slice each potato in half lengthwise. - Use a spoon to scoop out the insides into a bowl. - Mix the potato flesh with eggs, cheese, sausage, and seasonings. - Spoon the creamy mixture back into the potato skins. - Top each stuffed potato with the remaining cheese. - Place the stuffed potatoes on a baking sheet. - Bake for another 20-25 minutes until the cheese is melted. - Let them cool for a few minutes before serving warm. - Choosing the right type of potato I always use medium russet potatoes. They have a great texture and flavor. Their skin gets crispy, and the inside becomes fluffy. This makes them perfect for twice baked potatoes. - Understanding doneness by testing with a fork To check if the potatoes are done, use a fork. Insert it into the potato. If it slides in easily, the potato is ready. If not, give it more time in the oven. - Experimenting with different types of cheese While I love sharp cheddar, you can try other cheeses too. Monterey Jack adds creaminess, while pepper jack gives a kick. Mix and match to find your favorite flavor combo. - Adding spices and herbs for extra flavor Don’t shy away from adding spices! Garlic powder gives a nice depth. You could also try paprika for a smoky taste. Fresh herbs like chives or parsley brighten the dish. - Ideas for pairing with sides or drinks Serve these potatoes with a fresh salad for a balanced meal. You can also pair them with a hot cup of coffee or tea. The warmth of the drink complements the potatoes well. - Creative presentation tips For a fun look, serve the potatoes on a rustic wooden board. Add a dollop of sour cream on the side. Sprinkle extra green onions on top for color. This makes your dish not only tasty but also visually appealing. Pro Tips Choose the right potatoes: Russet potatoes are ideal for twice-baked potatoes due to their fluffy texture, but you can also experiment with Yukon Gold for a creamier filling. Don't overbake: Ensure you remove the potatoes from the oven when they are tender but not falling apart. Overbaking can lead to dry potato skins. Customize the filling: Feel free to add your favorite ingredients such as spinach, bell peppers, or different types of cheese to make the recipe your own! Serve with style: Present your twice-baked potatoes on a rustic wooden board, garnished with fresh herbs and a dollop of sour cream for an appealing look. {{image_4}} You can mix things up with different meats. Try using bacon or ham instead of turkey sausage. Both add a nice, savory taste. If you want a veggie option, black beans or mushrooms work well. They add texture and flavor without meat. If you need gluten-free meals, use gluten-free potatoes and make sure your sausage is safe. This way, everyone can enjoy the dish. For dairy-free, you can use yogurt or cashew cream instead of sour cream. It keeps the creaminess without the dairy. Want to spice things up? Add jalapeños for some heat. They give a bold flavor that wakes up your taste buds. You can also use fresh herbs like basil or chives. They add freshness and make the dish smell great. To store leftover twice baked potatoes, let them cool first. Place them in an airtight container. This keeps them fresh for about 3 to 5 days in the fridge. I recommend using glass or plastic containers with tight lids. These options prevent moisture loss and keep your potatoes safe. The best methods for reheating are the oven and microwave. For the oven, preheat it to 350°F (175°C). Place the potatoes on a baking sheet and cover them with foil. Heat for about 15–20 minutes until warm. This method helps maintain texture and flavor. If you’re in a hurry, microwave them. Place a potato on a microwave-safe plate and cover it with a damp paper towel. Heat in short bursts of 1-2 minutes, checking often. You can freeze twice baked potatoes before or after baking. For pre-baked, cool them completely, then wrap each potato in plastic wrap and foil. Store them in a freezer bag. If you freeze them after baking, do the same but skip the foil. To thaw, move them to the fridge overnight. Reheat them in the oven or microwave, as mentioned above. This keeps their flavor and texture just right. Yes, you can prepare these potatoes in advance. Bake the potatoes and scoop out the insides, then mix your filling. Store the filling in the fridge for up to 24 hours. When ready to bake, stuff the potatoes and bake as directed. This method saves time on busy mornings. If you have dietary restrictions, you can use Greek yogurt as a great alternative. It gives a similar tang and creaminess. You can also try cream cheese or cottage cheese if you prefer. These options keep the dish rich while meeting your needs. To reduce calories and fat, use egg whites instead of whole eggs. You can also cut back on cheese or use a low-fat version. Add more veggies like spinach or bell peppers for extra nutrients without adding many calories. These simple swaps keep the dish tasty and wholesome. Absolutely! You can use mozzarella, pepper jack, or even feta for a twist. Each cheese brings a different flavor and texture. Experiment with your favorites to create a unique dish that suits your taste. Twice baked breakfast potatoes offer a delightful twist to your morning routine. This recipe's ingredients create a tasty blend of flavors. By following simple steps, you can achieve perfect potatoes every time. Don't hesitate to experiment with toppings and fillings that suit your taste. Consider dietary needs and add your favorite flavors, making each dish special. With just a few modifications, you can enjoy this recipe in various ways. I hope you feel inspired to try making them your own. Enjoy every bite!

Twice Baked Breakfast Potatoes

Delicious twice-baked potatoes filled with eggs, cheese, and turkey sausage for a hearty breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 medium russet potatoes
  • 4 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked and crumbled turkey sausage
  • 1/4 cup sour cream
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • for drizzling olive oil

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Take the russet potatoes and thoroughly scrub them under cool running water, then pat them dry with a paper towel. Using a fork, poke several holes in each potato to allow steam to escape during baking.
  • Drizzle a small amount of olive oil over the potatoes and rub it evenly across their surfaces. Sprinkle them generously with salt. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they feel tender when pierced with a fork.
  • After baking, carefully remove the potatoes from the oven and let them cool for about 10 minutes. Meanwhile, reduce your oven temperature to 375°F (190°C).
  • Once cooled, slice each potato in half lengthwise with a sharp knife. Use a spoon to gently scoop out the insides into a mixing bowl, ensuring to leave a little bit of potato flesh around the edges to maintain the skin's structure.
  • To the mixing bowl containing the potato insides, add the eggs, 3/4 cup of the shredded cheddar cheese, crumbled turkey sausage, sour cream, garlic powder, chopped green onions, and season with salt and pepper. Mix everything together until the mixture is well combined and creamy.
  • Spoon the hearty potato mixture back into the hollowed-out potato skins, packing it in gently but firmly. Top off each filled potato with the reserved 1/4 cup of shredded cheese.
  • Arrange the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Once done, remove the baking sheet from the oven and allow the potatoes to cool for a few minutes before serving warm.

Notes

Serve the stuffed potatoes on a rustic wooden board, garnished with extra chopped green onions and alongside a dollop of sour cream for a delightful dipping option. Enjoy the warm, cheesy goodness!
Keyword breakfast, potatoes, twice baked