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
Scale
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.
