If you love breakfast that feels like a warm hug, then the Twice Baked Loaded Breakfast Potatoes Recipe is going to become your new favorite morning treat. These golden russet potatoes are baked to tender perfection, scooped out and whipped into a creamy, cheesy filling loaded with crispy bacon and fresh green onions, then topped with an egg baked right inside. It’s the ultimate comfort breakfast, combining fluffy, savory, and rich textures in every bite. This dish is an irresistible start to any day and an impressive way to treat yourself or loved ones during a weekend brunch.
Ingredients You’ll Need
What makes this Twice Baked Loaded Breakfast Potatoes Recipe truly special is the simplicity and quality of its ingredients. Each one plays a crucial role in building those layers of flavor and texture that make this dish unforgettable.
- Russet potatoes: Large and hearty, they provide the perfect starchy base that crisps beautifully while holding the creamy filling.
- Bacon strips: Cooked and crumbled for irresistible smoky crunch and depth of flavor.
- Large eggs: The star topping that bakes into the potato, adding protein and a luscious finish.
- Shredded cheddar cheese: Adds sharpness and gooey creaminess binding the filling together.
- Sour cream: Brings tanginess and keeps the filling smooth and moist.
- Milk: Lightens the mashed potato texture for the perfect creamy consistency.
- Unsalted butter: Adds richness and smoothness that melts into the potato flesh.
- Green onions: Thinly sliced for freshness and a subtle oniony bite that brightens the dish.
- Salt and black pepper: Essential for seasoning and enhancing every flavor in the recipe.
- Extra cheese and green onions: Optional toppings for that final flourish and extra zing.
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 your russet potatoes a good scrub and pierce each one several times with a fork—this helps steam escape while baking. Place them directly on the oven rack so heat circulates evenly, and bake for about 45 to 60 minutes until they’re fork-tender. This step sets the stage with perfectly cooked, tender potato shells and fluffy flesh that will soon become our filling.
Step 2: Scoop and mash the potato flesh
Once baked, let the potatoes cool just enough to handle safely. Slice each potato in half lengthwise, then carefully scoop out the flesh into a bowl while leaving a thin shell intact to hold the filling. To the bowl, add butter, sour cream, milk, salt, and pepper. Mash everything together until silky smooth—a creamy, flavorful base that’s about to get even better.
Step 3: Mix in the fillings
Stir the crumbled bacon, sliced green onions, and shredded cheddar cheese right into the mashed potato mixture. This step is where the loaded flavors come alive—the crispy bacon adding smoky goodness, the cheddar melting into cheesy clouds, and green onions giving a fresh snap. Make sure everything is evenly combined for that perfect balance.
Step 4: Fill and bake with eggs
Spoon the loaded potato mixture back into the reserved potato shells, arranging them evenly on a baking sheet. Make a small well in the center of each filled potato half and gently crack an egg into the well. Pop them back in the oven and bake for 12 to 15 minutes, which cooks the egg perfectly but keeps it beautifully tender. This step transforms a simple baked potato into an exceptional breakfast masterpiece.
Step 5: Add final toppings and serve
When the eggs are set as you like, remove the potatoes from the oven and sprinkle with extra shredded cheese and green onions if desired. These finishing touches add vibrant color and extra bursts of flavor that make this Twice Baked Loaded Breakfast Potatoes Recipe truly unforgettable.
How to Serve Twice Baked Loaded Breakfast Potatoes Recipe
Garnishes
To enhance the presentation and flavor, fresh garnishes like a sprinkle of chopped green onions or extra cheddar cheese work beautifully. You can also add a dollop of sour cream or a few fresh herbs such as chives or parsley for a burst of color and freshness that complements the rich, hearty potatoes.
Side Dishes
This dish works wonderfully alongside simple sides like crisp mixed greens, sautéed spinach, or even fresh fruit to balance the richness. For a heartier meal, pair with breakfast sausages or grilled tomatoes to round out the plate with a mix of textures and flavors.
Creative Ways to Present
If you want to impress guests or mix things up, try serving the halves on a rustic wooden board with small bowls of toppings like hot sauce, avocado slices, or salsa. You could also prepare individual servings in small cast-iron skillets for a cozy, charming effect that makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. They maintain their flavor nicely but the egg texture may soften, so keeping them covered is key to preserving freshness.
Freezing
Freezing is possible but not ideal for the egg-stuffed potatoes as eggs can become watery when thawed. Instead, freeze the mashed potato filling separately in a freezer-safe container for up to 2 months. Thaw and refill shells with fresh eggs before baking.
Reheating
Reheat leftovers in a moderate oven (350°F/175°C) for about 15 minutes to warm through and crisp the skins again. Avoid microwaving if possible, as it can make the potatoes soggy and eggs rubbery.
FAQs
Can I use different types of potatoes for this recipe?
Russet potatoes are best because they bake up fluffy and have sturdy skins that hold the filling well. Waxy potatoes like red or Yukon gold won’t achieve the same texture, but can be used in a pinch if you prefer a creamier mash.
What if I don’t want to bake the eggs inside the potatoes?
You can scramble the eggs separately and fold them into the mashed potato mixture before stuffing the shells. This changes the texture but still delivers that delicious loaded flavor.
Can I add other ingredients to the filling?
Absolutely! Sautéed mushrooms, diced ham, spinach, or even jalapeños work well to customize your Twice Baked Loaded Breakfast Potatoes Recipe to your taste preferences.
How do I know when the eggs are done baking?
Eggs are done when the whites are set and the yolks have reached your preferred firmness. For runny yolks, bake closer to 12 minutes; for firm yolks, bake closer to 15 minutes.
Is this recipe suitable for meal prep?
Definitely! You can prepare the potato shells and filling ahead of time and assemble just before baking. This makes busy mornings much easier without sacrificing a delicious homemade breakfast.
Final Thoughts
This Twice Baked Loaded Breakfast Potatoes Recipe is a brilliant blend of flavors, textures, and comforting aromas. It’s a dish that feels special enough for guests but simple enough for a weekend at home. Once you’ve tried it, you’ll want to make it over and over again, sharing that joy with family and friends. Trust me, waking up to these savory loaded potatoes will become a highlight of your mornings.
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Description
Twice Baked Loaded Breakfast Potatoes are a hearty and delicious morning meal featuring tender baked russet potatoes filled with a creamy mixture of mashed potato, crispy bacon, cheddar cheese, and green onions, topped with a perfectly baked egg. This recipe combines savory flavors and satisfying textures, perfect for a comforting breakfast or brunch.
Ingredients
Potatoes and Toppings
- 4 large russet potatoes
- Extra shredded cheddar cheese for topping (optional)
- Extra green onions, thinly sliced, for topping (optional)
Filling
- 4 strips bacon, cooked and crumbled
- 4 large eggs
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
- Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly and pierce each one several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 45–60 minutes or until they are tender when pierced with a fork. Let the potatoes cool slightly before handling.
- Scoop Potato Flesh: Slice each baked potato lengthwise into halves. Carefully scoop out the flesh into a bowl, leaving a thin shell intact for stuffing. This shell will hold the filling and egg later in the process.
- Make Filling: To the bowl with the potato flesh, add butter, sour cream, milk, salt, and black pepper. Mash everything together until smooth and creamy. Then fold in the crumbled bacon, thinly sliced green onions, and shredded cheddar cheese, mixing until combined.
- Stuff Potatoes and Add Egg: Spoon the potato mixture back into each potato shell, filling generously but creating a small well or indentation in the center of each filled potato half. Crack a whole egg into the well of each potato carefully.
- Final Bake: Arrange the stuffed potato halves on a baking sheet. Return the tray to the oven and bake for 12–15 minutes or until the eggs are cooked to your preferred doneness—set whites and slightly runny or fully cooked through.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle with additional cheese and sliced green onions if desired. Serve warm for a satisfying breakfast experience.
Notes
- You can substitute whole eggs with scrambled eggs for a different texture and ease of preparation.
- Feel free to customize your filling by adding sautéed spinach, mushrooms, or diced ham to enhance the flavor and nutrition.
- Use a fork to pierce potatoes before baking to prevent bursting.
- Let the potatoes cool slightly before scooping to avoid burns.
