If you’re looking for a showstopper breakfast that feels like a hug on a plate, you’re going to fall head over heels for Twice Baked Loaded Breakfast Potatoes. Picture this: crispy potato shells overflowing with fluffy, cheesy mash, smoky bacon, and a perfectly baked egg nestled right in the middle. Each bite is a delightful mix of creamy, savory, and satisfying, making these potatoes the ultimate crowd-pleaser for brunches, lazy weekends, or when you just need a breakfast that feels a little extra special.
Ingredients You’ll Need
The magic of these Twice Baked Loaded Breakfast Potatoes lies in their simple, familiar ingredients. Every component brings its own flavor and texture, creating a breakfast dish that’s hearty, colorful, and impossible to resist.
- Russet potatoes: Their sturdy skin holds up perfectly to stuffing and baking, while the fluffy interior mashes like a dream.
- Eggs: Nestled in the center, they bake up to creamy perfection and make this dish a true breakfast star.
- Cooked crumbled bacon: Smoky, salty, and crisp, bacon adds pops of flavor throughout every bite.
- Shredded cheddar cheese: Melts into the potato for gooey, cheesy goodness that ties all the flavors together.
- Sour cream: Adds tang and creaminess to the mashed potato filling, making it extra luscious.
- Whole milk: Loosens the mash just enough for the fluffiest texture.
- Unsalted butter: A touch of richness that makes the potatoes irresistibly smooth.
- Chopped green onions: For a fresh, zippy bite and a pop of color on top.
- Salt and black pepper: Essential for bringing all the flavors to life—don’t be shy with the seasoning!
- Olive oil: Brushed on the potato skins, it helps them bake up gorgeously crisp.
How to Make Twice Baked Loaded Breakfast Potatoes
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Scrub your russet potatoes until they’re spotless, then pat them dry. Prick each potato a few times with a fork—this helps steam escape and keeps them from bursting. Give them a light rub with olive oil for extra crispy skins and pop them directly onto the oven rack. Bake for 50 to 60 minutes, or until a fork glides in easily. Set them aside to cool just enough to handle.
Step 2: Prepare the Potato Shells
Once the potatoes are cool enough, slice off the top third of each one lengthwise. Using a spoon, gently scoop out the fluffy insides, being careful to leave a thin wall intact so your shells stay sturdy. Transfer the scooped potato flesh into a large bowl—you’ll turn this into the most indulgent mash ever.
Step 3: Make the Loaded Potato Filling
Add butter, sour cream, whole milk, salt, and pepper to the potato flesh and mash until smooth and creamy. For extra flavor and texture, fold in half of the cheddar cheese, half the cooked bacon, and half the green onions. Taste and adjust the seasoning if needed; this is your chance to make the filling shine!
Step 4: Fill and Nest the Eggs
Spoon the mashed potato mixture back into each potato shell, mounding it up generously. Use a spoon to press a small well in the center of each stuffed potato—this will cradle your egg. Crack one egg into each well, letting the whites settle in and the yolks sit proudly on top. Sprinkle over the remaining cheese and bacon for a golden, melty finish.
Step 5: Bake Again
Lower the oven temperature to 375°F. Carefully return the filled potatoes to a baking sheet and bake for 15 to 20 minutes, or until the egg whites are set and the yolks are cooked to your liking. If you prefer a softer yolk, check a bit earlier; for firmer yolks, give them a few extra minutes. Once done, sprinkle with the remaining green onions for a fresh, vibrant finish.
How to Serve Twice Baked Loaded Breakfast Potatoes
Garnishes
For that final flourish, a sprinkle of extra green onions is classic, but don’t stop there—try a dollop of sour cream, an extra pinch of black pepper, or even a little hot sauce if you like a kick. These little touches add both flavor and a pop of color that makes the potatoes look as tempting as they taste.
Side Dishes
Twice Baked Loaded Breakfast Potatoes are hearty on their own, but they pair beautifully with a simple fruit salad, a crisp green salad, or a side of sautéed greens. For a true brunch spread, add some toasted bread or flaky croissants to round things out.
Creative Ways to Present
For a fun twist, serve these potatoes on a bed of mixed greens or arrange them in a cast iron skillet for a rustic vibe. Hosting a brunch? Line up the potatoes on a wooden board with little bowls of toppings so guests can customize their own. You can even halve the potatoes and offer them as a shareable appetizer for a breakfast-for-dinner night.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), let the potatoes cool completely, then store them in an airtight container in the fridge for up to 3 days. They reheat surprisingly well and make a fantastic grab-and-go breakfast.
Freezing
To freeze, prepare the potatoes through stuffing with the filling, but before adding the eggs. Wrap each potato tightly in foil, then place in a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge, add an egg, and bake as directed for a fresh-from-the-oven result.
Reheating
For best results, reheat Twice Baked Loaded Breakfast Potatoes in a 350°F oven for about 15 minutes, or until warmed through. If you’re in a hurry, microwave on medium power in 30-second bursts, but the oven keeps the skins crisp and the filling creamy.
FAQs
Can I use sweet potatoes instead of russets?
Absolutely! Sweet potatoes add a lovely natural sweetness and pair beautifully with the savory fillings. Just keep in mind that their skins are a bit softer, so handle them gently when scooping and stuffing.
How do I know when the eggs are cooked just right?
Keep an eye on the eggs during the second bake. The whites should be set but the yolks can be as runny or firm as you like. If you prefer runny yolks, start checking at 15 minutes—give them a little longer for a firmer finish.
Can I make Twice Baked Loaded Breakfast Potatoes vegetarian?
Of course! Swap the bacon for sautéed mushrooms or spinach, or try a vegetarian sausage crumble. You’ll still get all the flavor and heartiness without the meat.
What’s the best way to prep these ahead for a crowd?
Prepare the potatoes through the filling stage (minus the eggs) and refrigerate them overnight. In the morning, add the eggs and bake as usual. This makes hosting brunch a breeze!
Are these gluten-free?
Yes, as written, Twice Baked Loaded Breakfast Potatoes are naturally gluten-free. Just double-check your bacon and cheese if you’re cooking for someone with celiac or severe gluten intolerance.
Final Thoughts
If you’re craving a breakfast that’s comforting, impressive, and guaranteed to make everyone smile, give these Twice Baked Loaded Breakfast Potatoes a try. They’re the kind of dish that brings people around the table and makes any morning feel like a celebration. Happy cooking!
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Twice Baked Loaded Breakfast Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Twice Baked Loaded Breakfast Potatoes are a hearty and delicious morning meal featuring fluffy russet potatoes stuffed with a creamy mixture of butter, sour cream, cheese, bacon, and green onions. Each potato is topped with a perfectly baked egg, adding protein and richness to this satisfying brunch recipe.
Ingredients
Main Ingredients
- 4 large russet potatoes
- 4 large eggs
- 1/2 cup cooked crumbled bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1/4 cup chopped green onions
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F. Scrub the potatoes clean under cold water, then pat them dry with a towel. Prick each potato several times with a fork, then rub them lightly with olive oil to coat evenly.
- Bake potatoes: Place the prepared potatoes directly on the oven rack and bake for 50 to 60 minutes, or until they are fork-tender when pierced. Remove from the oven and let them cool slightly to handle safely.
- Scoop out potatoes: Cut off the top third of each potato lengthwise, and carefully scoop out the insides with a spoon, leaving a thin shell intact to hold the filling.
- Make filling: Place the scooped potato flesh into a mixing bowl. Mash it together with butter, sour cream, and whole milk until smooth and creamy. Season with salt and black pepper to taste. Stir in half of the shredded cheddar cheese, the crumbled bacon, and chopped green onions.
- Stuff potato shells: Spoon the creamy potato mixture back into the hollowed potato skins, packing gently. Create a small well in the center of each stuffed potato to hold an egg.
- Add eggs and toppings: Crack one egg into each potato well. Sprinkle the remaining cheese and bacon evenly on top of each potato.
- Bake again: Lower the oven temperature to 375°F. Place the stuffed potatoes on a baking sheet and bake for 15 to 20 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Garnish and serve: Remove from oven and garnish with the remaining chopped green onions. Serve warm and enjoy your loaded breakfast potatoes.
Notes
- Substitute cooked sausage or ham in place of bacon for a delicious variation.
- To make this recipe ahead, prepare the potatoes through step 5, then refrigerate overnight. Add the eggs and bake fresh in the morning for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 215 mg
