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
Scale
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.
