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
Scale
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
