Twice Baked Loaded Breakfast Potatoes

Introduction

Twice Baked Loaded Breakfast Potatoes are the ultimate cozy morning comfort food, packed with fluffy potatoes, creamy eggs, melted cheese, and savory breakfast favorites. These hearty potatoes are baked until tender, scooped, mixed with delicious fillings, and baked again for a golden, irresistible finish. Perfect for weekend brunch, meal prep, or a filling start to your day, this recipe delivers bold flavor and satisfying texture in every bite. They’re easy to customize and guaranteed to become a go-to breakfast favorite.

Why You’ll Love This Recipe

• Hearty and filling for a complete breakfast in one dish
• Perfect for meal prep and make-ahead mornings
• Customizable with your favorite toppings and proteins
• Crispy potato skins with a creamy, flavorful filling
• Great for brunch gatherings or family breakfasts

Ingredients Needed

For the Potatoes

• 4 large russet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt

For the Filling

• 4 large eggs
• 1/4 cup milk
• 1/2 cup cooked bacon or sausage, crumbled
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1/4 cup sour cream
• 2 tbsp chopped green onions
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Optional Toppings

• Extra cheese
• Chopped parsley or chives
• Hot sauce
• Avocado slices

Step-by-Step Instructions

1. Preheat your oven to 400°F. Rub potatoes with olive oil and sprinkle with salt. Bake for 45–50 minutes until tender.
2. Let potatoes cool slightly, then slice in half lengthwise and scoop out the centers, leaving a thin shell.
3. In a bowl, mash the potato centers with butter, sour cream, garlic powder, salt, and pepper until smooth.
4. Stir in cooked bacon or sausage, green onions, and half of the shredded cheese.
5. In a separate bowl, whisk eggs with milk, then gently fold into the potato mixture.
6. Spoon the filling back into the potato shells and place on a baking sheet.
7. Top with remaining cheese and bake at 375°F for 15–20 minutes, until set and golden.
8. Let cool slightly before serving with your favorite toppings.

Tips for Success

• Choose large, evenly sized potatoes for consistent baking
• Don’t scoop too much—leave enough potato to keep the skins sturdy
• Mash the filling while potatoes are still warm for a smoother texture
• Pre-cook meats to avoid excess moisture in the filling
• Keep an eye on baking time to prevent overcooking the eggs

Variations & Substitutions

• Use turkey bacon or plant-based sausage
• Swap sour cream with Greek yogurt for a lighter option
• Add sautéed spinach, mushrooms, or peppers
• Try Monterey Jack or pepper jack cheese for a flavor twist
• Make them vegetarian by skipping the meat and adding beans

Serving Suggestions

• Serve with fresh fruit for a balanced breakfast
• Pair with a light green salad for brunch
• Add toast or English muffins on the side
• Serve with salsa or a dollop of sour cream

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, wrap each potato half individually and store for up to 2 months. Reheat in the oven at 350°F for 15–20 minutes until warmed through. Microwaving works for a quick option, though the skins may soften.

Frequently Asked Questions

Can I make these ahead of time?
Yes, prepare and fill the potatoes, then refrigerate. Bake when ready to serve.

Can I freeze twice baked breakfast potatoes?
Yes, they freeze well when wrapped individually and stored properly.

How do I keep the skins from falling apart?
Leave a thin layer of potato inside the skin for support.

Can I use sweet potatoes instead?
Yes, sweet potatoes work great and add a slightly sweeter flavor.

Can I make this without eggs?
Yes, simply skip the eggs and add extra cheese or vegetables for filling.

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Twice Baked Loaded Breakfast Potatoes

Twice Baked Loaded Breakfast Potatoes are a hearty and comforting morning dish made with fluffy baked potatoes, creamy eggs, melted cheese, and savory breakfast fillings. Perfect for brunch or meal prep, they deliver rich flavor and satisfying texture in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 large russet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup milk
• 1/2 cup cooked bacon or sausage, crumbled
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1/4 cup sour cream
• 2 tbsp chopped green onions
• 1/2 tsp garlic powder
• salt and black pepper to taste

Equipment

• oven
• baking sheet
• mixing bowls
• fork or masher
• knife

Method

 

1. Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with salt, then bake for 45–50 minutes until tender.
2. Let potatoes cool slightly, then slice in half lengthwise and scoop out the centers, leaving a thin shell.
3. In a bowl, mash the potato centers with butter, sour cream, garlic powder, salt, and pepper until smooth.
4. Stir in cooked bacon or sausage, green onions, and half of the shredded cheese.
5. In a separate bowl, whisk eggs with milk, then gently fold into the potato mixture.
6. Spoon the filling back into the potato shells and place them on a baking sheet.
7. Top with remaining cheese and bake at 375°F for 15–20 minutes, until set and golden.
8. Let cool slightly before serving with optional toppings like herbs, avocado, or hot sauce.

Notes

Choose large, evenly sized potatoes for best results. Leave a thin layer of potato inside the skins to keep them sturdy. Mash while warm for a smoother filling. Pre-cook meats to avoid excess moisture. These can be made ahead and baked when ready to serve.