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twice baked loaded breakfast potatoes with eggs and cheese
platehacks

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.