Twice Baked Loaded Breakfast Potatoes Recipe

If there’s one breakfast dish I can never get enough of, it’s Twice Baked Loaded Breakfast Potatoes. Imagine golden, crispy potato shells brimming with a creamy, cheesy filling, topped with a perfectly cooked egg and all your favorite breakfast fixings. It’s the ultimate comfort food for mornings when you want to treat yourself (or wow your family and friends). Each bite is a celebration of flavor—savory bacon, tangy sour cream, gooey cheddar, and fresh green onions, all nestled in a hearty potato vessel. Whether you’re planning a brunch spread, looking for a satisfying weekend breakfast, or just want to infuse a little more joy into a weekday morning, these potatoes are bound to become your new go-to.

this Recipe

Ingredients You’ll Need

This recipe proves that just a handful of ingredients can come together to create pure breakfast magic. Each component brings something special, from fluffy potatoes to melty cheese, making these Twice Baked Loaded Breakfast Potatoes taste like a little celebration in every bite.

• Russet potatoes (4 large): Their starchy texture is perfect for baking up fluffy insides and crisp shells.
• Olive oil (1 tablespoon): Rubbing the potatoes with olive oil helps the skins turn beautifully crisp in the oven.
• Eggs (4 large): The star of the show! Eggs baked right on top create a rich, hearty breakfast layer.
• Shredded cheddar cheese (1/2 cup): Adds gooey meltiness and a bold, sharp flavor.
• Cooked bacon (1/4 cup, crumbled): Bacon brings in that irresistible salty crunch and smokiness.
• Sour cream (1/4 cup): The secret to ultra-creamy filling with a tangy finish.
• Milk (2 tablespoons): Helps achieve a smooth scoopable potato mixture.
• Green onions (2, sliced): Sprinkled through and on top for an extra pop of freshness and color.
• Salt and pepper to taste: Seasoning to make every component sing.
• Optional: chopped parsley or hot sauce: For a final flourish of flavor and color when serving.

How to Make Twice Baked Loaded Breakfast Potatoes

Step 1: Bake the Potatoes

To kick things off, preheat your oven to 400°F (200°C). Give those russet potatoes a good scrub to remove any dirt, then dry them well. A quick rubdown with olive oil is the key to getting crispy, irresistible skins. Arrange the potatoes directly on a baking sheet and let them bake for about 50–60 minutes. When you can easily pierce them with a fork, they’re ready. Set them aside to cool just enough so you can handle them safely in the next step.

Step 2: Scoop and Prep the Shells

Slice each potato in half lengthwise. With a spoon, gently scoop out the fluffy insides, leaving about a 1/4-inch shell all around—the sturdier, the better for holding the filling later. You’re creating little potato “boats” that will hold all that creamy, cheesy, bacon-studded goodness. Be gentle here to avoid tearing the potato skins.

Step 3: Make the Creamy Loaded Filling

Add the warm scooped-out potato to a mixing bowl. Stir in the sour cream, milk, shredded cheddar, crumbled bacon, green onions, and a good pinch of salt and pepper. Mash until everything is smooth and well combined, adjusting seasoning to your taste. The combination of cheese and bacon with the creamy potatoes is what makes Twice Baked Loaded Breakfast Potatoes so satisfying, and this is your moment to taste-test and tweak as you like.

Step 4: Fill and Make the Egg Wells

Scoop the creamy filling right back into each potato shell, mounding it up slightly. With the back of a spoon, create a shallow well in the center of each filled potato. This is where the magic happens—we’re making the perfect nook for each egg to sit in and bake up just right.

Step 5: Add the Eggs and Bake Again

Carefully crack an egg into each potato well. Pop the tray back into the oven and bake for another 12–15 minutes, or until the egg whites are set but the yolks are still a little runny (or cooked to your liking!). Those golden centers are like the prize at the end of the potato rainbow, making every bite of Twice Baked Loaded Breakfast Potatoes extra special.

Step 6: Garnish and Serve

As soon as the potatoes are out of the oven, sprinkle over more green onions, a handful of fresh parsley, or a few shakes of hot sauce for a zesty kick. Serve them hot and watch how quickly they disappear!

How to Serve Twice Baked Loaded Breakfast Potatoes

Garnishes

The finishing touches for your Twice Baked Loaded Breakfast Potatoes can really make them shine. Sprinkle some extra sliced green onions or a little chopped parsley right before serving for a fresh burst of flavor and color. A drizzle of hot sauce or a dash of smoked paprika is perfect if you love a gentle heat, and a dollop of extra sour cream never hurt anyone!

Side Dishes

While these potatoes are showstoppers on their own, they pair wonderfully with crisp fruit salad, lightly dressed greens, or a big bowl of mixed berries for a refreshing contrast. For something heartier, try serving alongside breakfast sausages or a platter of roasted vegetables to round out your brunch spread.

Creative Ways to Present

Impress your guests by arranging the potato halves on a large platter, alternating directions for a playful look. For a brunch buffet, place toppings like extra cheese, chopped herbs, bacon bits, and sauces in small bowls so everyone can customize their own. You can even make mini versions using small new potatoes for an adorable, bite-sized brunch treat!

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftover Twice Baked Loaded Breakfast Potatoes (it’s rare!), store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for about 2 to 3 days, making for an easy and satisfying breakfast or snack.

Freezing

For longer storage, you can freeze the assembled but unbaked potatoes (without the egg), then thaw, add the egg, and finish baking when ready. Wrap each half snugly in plastic wrap and foil before freezing. This way, you’re never far from a homemade breakfast treat, even on the busiest mornings!

Reheating

To reheat, simply place the potatoes on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes. If reheating from frozen, let them thaw overnight in the refrigerator first. The eggs will cook a bit more upon reheating, but the potatoes will still be deliciously satisfying.

FAQs

Can I use different cheeses in my Twice Baked Loaded Breakfast Potatoes?

Absolutely! Try swapping cheddar for Swiss, pepper jack, or Monterey Jack for a different twist. Mixing a couple of cheeses can give you a delightfully melty and flavorful filling.

Do I have to use bacon, or are there other protein options?

Bacon is classic, but cooked breakfast sausage crumbles, diced ham, or even sautéed mushrooms if you want a vegetarian version are all delicious additions. This recipe is flexible, so use your favorites!

How do I tell when the eggs are perfectly cooked?

Bake the potatoes until the egg whites are completely set but the yolks are cooked to your preferred level of doneness. For slightly runny yolks, check them at 12 minutes; for firmer yolks, add a few extra minutes.

Can the potatoes be prepped ahead of time?

Definitely! You can prep the potatoes with the filling up to a day in advance and refrigerate. When ready to serve, just add the eggs and finish baking as directed. This makes busy mornings a whole lot easier.

Are Twice Baked Loaded Breakfast Potatoes gluten-free?

Yes, as written, this recipe is naturally gluten-free. Just double-check any add-in choices like bacon or sausage if you’re adjusting the recipe to ensure they’re gluten-free too.

Final Thoughts

If you love breakfast as much as I do, make room in your weekend rotation for these Twice Baked Loaded Breakfast Potatoes. They’re hearty, flexible, and always a crowd-pleaser—whether for a cozy family brunch or a special treat just for you. I can’t wait for you to take your first bite and see why this recipe has stolen my heart!

Print