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Twice Baked Loaded Breakfast Potatoes Recipe

Twice Baked Loaded Breakfast Potatoes Recipe
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4.8 from 25 reviews

These Twice Baked Loaded Breakfast Potatoes are a delicious and hearty way to start your day. Crispy potato shells filled with a creamy mixture of cheese, bacon, and eggs, baked to perfection. A perfect breakfast or brunch option that is sure to impress!

Ingredients

Units Scale

Potatoes:

  • 4 large russet potatoes
  • 1 tablespoon olive oil

Filling:

  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked bacon (crumbled)
  • 1/4 cup sour cream
  • 2 tablespoons milk
  • 2 green onions (sliced)
  • Salt and pepper to taste
  • Optional: chopped parsley or hot sauce for serving

Instructions

  1. Preheat oven: Preheat oven to 400°F (200°C). Scrub potatoes, dry them, and rub with olive oil. Bake for 50–60 minutes until fork-tender.
  2. Prepare potatoes: Let cool slightly, slice each potato in half lengthwise, and scoop out the insides, leaving a 1/4-inch shell.
  3. Make filling: In a bowl, mash the insides with sour cream, milk, cheddar cheese, bacon, green onions, salt, and pepper until creamy.
  4. Fill potatoes: Spoon the mixture back into the shells, creating a well for the egg. Crack an egg into each well.
  5. Bake: Bake for 12–15 minutes until eggs are set. Garnish with more toppings and serve warm.

Notes

  • You can prep the filled potatoes a day in advance and bake with the eggs in the morning.
  • Try swapping bacon for sausage or using a mix of cheeses.

Nutrition

Find it online: https://easy-tapas-recipes.com/twice-baked-loaded-breakfast-potatoes-recipe/