Twice Baked Breakfast Potatoes

$- 4 medium russet potatoes - 4 large eggs - 1 cup shredded sharp cheddar cheese - ½ cup cooked and crumbled turkey sausage - ¼ cup sour cream - 2 tablespoons green onions, chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Olive oil for drizzling Choosing fresh ingredients makes a big difference. I like to pick firm russet potatoes. They should feel heavy for their size. This means they have good moisture. Look for eggs that are clean and not cracked. Use high-quality sharp cheddar for a rich flavor. Fresh green onions add a nice bite to the dish. Also, make sure your turkey sausage is cooked thoroughly. This ensures safety and great taste. If you want a vegetarian version, skip the turkey sausage. You can add more veggies instead, like bell peppers or spinach. For a vegan option, replace the eggs with tofu or a flax egg. Use a plant-based cheese to keep it dairy-free. Coconut cream can replace sour cream for a creamy texture. Always adjust seasonings to your taste! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This helps the potatoes cook evenly. Next, wash the russet potatoes under running water. Dry them off with a towel. Use a fork to poke holes in each potato. This step lets steam escape while baking. Rub olive oil on the potatoes and sprinkle with salt. Place them directly on the oven rack. Bake for 45-60 minutes. The potatoes should feel soft when you pierce them with a fork. Once the potatoes are done baking, take them out and let them cool down a bit. Lower the oven temperature to 375°F (190°C). After they cool, slice each potato in half lengthwise. Scoop out the insides into a bowl, but leave some flesh for support. Add eggs, ¾ cup of cheddar cheese, turkey sausage, sour cream, garlic powder, green onions, salt, and pepper to the bowl. Mix everything well. Spoon the mixture back into the potato skins. Pack them lightly. Top with the remaining cheese. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 20-25 minutes. The cheese should melt and bubble. To check if your potatoes are done baking, look for melted cheese and a golden color on top. You can also poke a potato with a fork. If the filling feels hot and soft, they are ready. Let them cool for a few minutes before serving. This helps the cheese set a little. Enjoy your tasty twice baked breakfast potatoes! To get a fluffy filling, start with hot potatoes. After baking, let them cool just enough to handle. Use a sturdy fork or potato masher to mix the insides. The key is to mash gently. Avoid over-mixing; this keeps the texture light and airy. Add the eggs while the potatoes are warm. This helps them blend better. To elevate the flavor, use sharp cheddar cheese. It adds a rich taste. You can also mix in spices like paprika or smoked paprika for depth. Fresh herbs like parsley or dill can brighten the dish. Adding a pinch of cayenne pepper gives a nice kick. A squeeze of lemon juice adds freshness that balances the richness. One common mistake is undercooking the potatoes. They should be tender all the way through. Avoid using cold ingredients; they won’t mix well. Don't forget to season your filling. A pinch of salt and pepper makes a big difference. Lastly, don’t skip the cheese on top; it creates a delicious crust! Pro Tips Choose the Right Potatoes: For the best texture, stick to russet potatoes, as they are fluffy and ideal for baking. Customize Your Fillings: Feel free to add vegetables like bell peppers or spinach for extra nutrition and flavor. Don’t Skip the Olive Oil: Rubbing potatoes with olive oil not only enhances flavor but also helps achieve a crispy skin. Let Them Rest: Allow the stuffed potatoes to cool for a few minutes before serving to let the flavors meld together. {{image_2}} You can change the flavor of your twice baked breakfast potatoes easily. For a spicy kick, add diced jalapeños or a splash of hot sauce to the filling. If you love herbs, try fresh dill or chives instead of green onions. Want a creamy texture? Swap sour cream for Greek yogurt. You can even use different cheeses like pepper jack or gouda for unique tastes. To make a veggie version, simply leave out the turkey sausage. You can replace it with sautéed mushrooms or spinach for a hearty touch. For a vegan option, use flax eggs instead of regular eggs and dairy-free cheese. Nutritional yeast can also add a cheesy flavor without dairy. Take advantage of seasonal produce for fresh flavors. In spring, add asparagus or peas for a bright twist. In fall, mix in roasted butternut squash or pumpkin puree for a cozy vibe. You could even add cooked kale or Swiss chard in winter. Each season brings new tastes to explore! To store your leftover twice baked breakfast potatoes, first let them cool down. Once cool, wrap each potato tightly in plastic wrap or place them in an airtight container. Keep them in the fridge. They stay fresh for about 3 to 5 days. If you want to keep them longer, follow the freezing tips below. When you're ready to enjoy leftovers, the oven is best for reheating. Preheat it to 350°F (175°C). Unwrap the potatoes and place them on a baking sheet. Heat for about 15-20 minutes. You want the cheese to melt and the center to be warm. You can also reheat in the microwave. Just cover them with a damp paper towel to keep them moist. Heat for 1-2 minutes, checking often. To freeze twice baked breakfast potatoes, wrap them tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as possible. They can last up to 3 months in the freezer. When you want to eat them, thaw them overnight in the fridge. Then, reheat as mentioned above. This keeps the flavor and texture great! Yes, you can make twice baked breakfast potatoes ahead of time. Prepare the potatoes and stuff them. Then, cover them with plastic wrap or foil. Store them in the fridge for up to 24 hours. When you are ready to eat, bake them at 375°F (190°C) until heated through. This method saves time on busy mornings. Toppings can make your twice baked breakfast potatoes even better. Here are some great options: - Crispy bacon bits - Fresh herbs like parsley or cilantro - Avocado slices or guacamole - A dollop of Greek yogurt instead of sour cream - Hot sauce or salsa for a spicy kick Feel free to mix and match toppings to suit your taste. To make your twice baked breakfast potatoes healthier, you can try these tips: - Use low-fat cheese or Greek yogurt. - Swap turkey sausage for lean ground turkey or veggies. - Add more veggies like spinach or bell peppers to the filling. - Skip the sour cream or use a light version. These changes can help you enjoy a tasty dish while keeping it nutritious. In this article, we explored the key ingredients for twice-baked breakfast potatoes and their quality. I shared tips for preparation, cooking, and ensuring your dish is done perfectly. We also discussed common mistakes and offered variations for different diets and seasons. Finally, I covered how to store and reheat leftover potatoes. Embrace these methods and tips to create the best twice-baked potatoes. Happy cooking!$

Twice Baked Breakfast Potatoes

Delicious twice-baked potatoes filled with eggs, cheese, and turkey sausage, perfect for breakfast.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

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

Instructions

Preheat your oven to 400°F (200°C).
Scrub the russet potatoes under running water and pat them dry. Poke holes in each potato with a fork to allow steam to escape.
Rub the potatoes with a little olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Once baked, remove the potatoes from the oven and let them cool slightly. Reduce the oven temperature to 375°F (190°C).
Carefully slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a little flesh around the edges for structure.
To the bowl, add the eggs, ¾ cup of cheddar cheese, cooked turkey sausage, sour cream, garlic powder, green onions, salt, and pepper. Mix until well combined.
Spoon the potato mixture back into the potato skins, packing it lightly. Top each filled potato with the remaining ¼ cup of shredded cheese.
Place the stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.

Notes

Serve on a rustic wooden board, garnished with additional chopped green onions and a dollop of sour cream on the side for dipping.

Keyword breakfast, potatoes, twice baked