If you are searching for a breakfast dish that brings warmth, comfort, and a feast of flavors all in one bite, this Twice Baked Loaded Breakfast Potatoes Recipe is a gift you will want to give yourself again and again. Imagine a crispy potato shell filled with creamy mashed spuds, smoky bacon, sharp cheddar cheese, and topped off with an egg baked just right—the kind of dish that feels like a big morning hug on a plate. It’s simple to pull together yet impressive enough to make any breakfast table feel special. Once you try it, you’ll see why it’s quickly become one of my all-time favorites to share with friends and family.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to build layers of taste, texture, and color that make this dish truly shine. Each component plays a vital role, whether it’s the creamy dairy, the crispy bacon, or the fresh green onions lending a pop of brightness.
- 4 large russet potatoes: The perfect starchy base with a sturdy skin to hold all the fillings.
- 6 slices bacon (cooked and crumbled): Adds savory crunch and smoky flavor to every bite.
- 4 large eggs: Baked inside the potatoes for rich, velvety texture.
- ½ cup sour cream: Brings a tangy creaminess that blends beautifully with the potatoes.
- ½ cup shredded cheddar cheese: Melted cheese adds gooey goodness and a golden finish.
- ¼ cup milk: Used for smoothing out the potato mixture to comfort-level creaminess.
- 2 tablespoons butter: Enriches the filling with a silky, indulgent mouthfeel.
- 2 green onions (sliced): Freshness and color to brighten the overall presentation and taste.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- Extra cheese and green onions for topping: For that perfect finishing touch that makes each serving irresistible.
How to Make Twice Baked Loaded Breakfast Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give the russet potatoes a good scrub to remove any dirt, then pierce each one a few times with a fork to allow steam to escape while baking. Place them directly on the oven rack—this helps the skin get crispy—and bake for 45 to 60 minutes until tender through and through. Once done, let them cool just enough to handle safely. This first bake creates a sturdy shell and perfectly fluffy insides ready to be transformed.
Step 2: Prepare the Potato Filling
Slice each potato lengthwise and gently scoop out the insides into a large bowl, leaving a thin layer of potato intact in the skins to keep their shape while baking again. To the scooped potato flesh, add the sour cream, milk, butter, half of your shredded cheddar cheese, and season with salt and pepper. Mash everything together until smooth and creamy—this is where the heart of your filling comes alive. Finally, fold in the smoky crumbled bacon and fresh green onions for bursts of flavor and texture.
Step 3: Assemble and Stuff the Potatoes
Spoon the luscious potato mixture back into the hollowed skins, packing each half but leaving a little well in the center. This carefully made space is where a whole egg will nestle, bringing richness and a beautiful presentation. Crack one egg into each potato half’s well delicately, making sure to not spill over the edges.
Step 4: The Final Bake
Place your filled potatoes on a baking sheet and reduce the oven temperature to 375°F (190°C). Bake for 15 to 20 minutes, or until the egg whites have set and yolks reach your preferred doneness. Near the end of baking, sprinkle on the remaining cheddar cheese and extra green onions for that final, mouthwatering cheese melt and refreshing color popping through the golden tops.
How to Serve Twice Baked Loaded Breakfast Potatoes Recipe
Garnishes
To make these potatoes truly stand out, fresh garnishes are key. A sprinkle of chopped green onions over the top brings a fragrant freshness and visual contrast. If you’re feeling adventurous, add a dollop of salsa or a light drizzle of hot sauce to bring some zing to the plate. Crumbled crispy bacon on top adds an irresistible crispy texture with every bite.
Side Dishes
This dish is hearty on its own but pairs wonderfully with simple sides to balance the meal. A crisp green salad with a lemon vinaigrette provides a refreshing counterpoint to the richness. Steamed or roasted seasonal veggies add a healthy and colorful complement. For a brunch spread, consider fluffy buttermilk pancakes or airy scrambled eggs alongside, creating a delicious variety of textures and flavors.
Creative Ways to Present
Presentation can take this dish from comforting to instantly impressive. Serve each potato half on a rustic wooden board with a fresh herb sprig, or set multiple servings on a large platter for casual family-style dining. For brunch parties, use small ramekins or cast-iron skillets with mini versions of this recipe, tailoring the egg size for a bite-sized treat that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Twice Baked Loaded Breakfast Potatoes Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 to 4 days. The flavors tend to deepen overnight, making the next-day meal just as satisfying.
Freezing
While the egg inside makes freezing a bit tricky, you can freeze the potato shells filled with the creamy bacon and cheese mixture before adding the egg. Wrap each carefully and freeze for up to 2 months. When ready, thaw overnight and add the egg before baking fresh.
Reheating
Reheat leftover stuffed potatoes in a 350°F (175°C) oven until heated through, about 15 minutes, to maintain their crispiness. If reheating in a microwave, cover loosely and heat in short bursts to avoid overcooking the egg. Adding a little extra cheese on top before warming helps revive that melty texture everyone loves.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal because of their fluffy interior and sturdy skin. You can try Yukon golds for a creamier texture, but avoid waxy potatoes as they won’t mash as well and may result in a denser filling.
What if I don’t like bacon?
No problem! This Twice Baked Loaded Breakfast Potatoes Recipe is incredibly versatile. Swap bacon for sausage, ham, or even smoked turkey for different flavor profiles. For a vegetarian version, omit meat entirely and add extra cheese or veggies like sautéed mushrooms and bell peppers.
How do I make sure the eggs are cooked perfectly?
Baking time can vary depending on your oven and egg size. For runny yolks, check around 15 minutes; for firmer yolks, bake up to 20 minutes or add a few extra minutes. Keep an eye on them to get your preferred doneness every time.
Can I prepare this recipe in advance?
Absolutely! Prepare and fill the potatoes up through mashing and stuffing with the mixture. Refrigerate them overnight, then add the eggs just before baking the next morning to ensure freshness and the best texture.
Is this dish gluten-free?
Yes, the Twice Baked Loaded Breakfast Potatoes Recipe contains no gluten ingredients and is naturally gluten-free, making it a great option for anyone avoiding gluten in their diet.
Final Thoughts
This Twice Baked Loaded Breakfast Potatoes Recipe is a comforting, crowd-pleasing breakfast that feels both special and approachable. I promise you’ll love the creamy potato filling, smoky bacon, cheesy goodness, and that perfectly baked egg nestled right in. It’s a fantastic way to elevate your morning routine or impress guests without extra fuss. So go ahead and give it a try—you might just discover your new favorite breakfast tradition.
Print
Twice Baked Loaded Breakfast Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Twice Baked Loaded Breakfast Potatoes are a delicious and comforting breakfast option featuring crispy baked russet potatoes filled with a creamy mixture of mashed potato flesh, sour cream, butter, cheese, bacon, and green onions, then topped with a baked egg for a hearty start to your day.
Ingredients
Potatoes
- 4 large russet potatoes
Bacon and Eggs
- 6 slices bacon, cooked and crumbled
- 4 large eggs
Mash Mixture
- ½ cup sour cream
- ½ cup shredded cheddar cheese (divided)
- ¼ cup milk
- 2 tablespoons butter
- 2 green onions, sliced (divided)
- Salt and pepper to taste
Topping
- Extra shredded cheddar cheese
- Extra sliced green onions
Instructions
- Preheat and Bake Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce each several times with a fork. Place them directly on the oven rack and bake for 45–60 minutes or until tender when pierced with a fork. Remove and let them cool slightly.
- Prepare Potato Shells: Slice each potato lengthwise in half. Carefully scoop out most of the potato flesh into a large bowl while leaving a thin layer to maintain the structure of the potato skin shells.
- Make the Mash Filling: To the scooped-out potato flesh, add sour cream, milk, butter, half of the cheddar cheese, salt, and pepper. Mash everything together until the mixture is smooth and creamy. Fold in the cooked crumbled bacon and half of the sliced green onions.
- Fill Potato Shells and Add Eggs: Spoon the mashed potato mixture evenly back into the potato shells, creating a small well in the center of each filled potato half. Carefully crack one egg into each well.
- Bake Again: Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes until the egg whites are set and the yolks reach your preferred doneness.
- Garnish and Serve: Remove from the oven and sprinkle the remaining shredded cheddar cheese and green onions on top. Serve warm and enjoy your hearty breakfast potatoes.
Notes
- You can substitute sausage or ham instead of bacon for a different protein option.
- For fully cooked egg yolks, extend the second baking time by 3–5 minutes.
- Ensure potato shells remain intact when scooping out the flesh by leaving a thin layer to maintain structure.
- Use medium to large russet potatoes for best results.
