🍳 Introduction: A Cozy Morning Reinvented
There’s something magical about a hearty breakfast that feels indulgent yet comforting, and these Twice-Baked Loaded Breakfast Potatoes deliver just that. Imagine the satisfying crisp of a potato shell, the velvety mash of fluffy interiors, and the irresistible mix of melty cheese, smoky bacon, and golden-yolked eggs. Whether you’re hosting a weekend brunch or just want to elevate your weekday mornings, this dish captures all the best breakfast flavors in one perfectly baked bite.
This recipe draws inspiration from classic diner plates but refines it for the home kitchen. Each potato is its own mini breakfast bowl, baked, scooped, whipped, filled, and baked again to golden perfection. Easy to customize and impossible to resist, they’re bound to become a brunch staple.
Table of Contents
🥔 Ingredients (Serves 4)
For the Potatoes:
- 4 large russet potatoes, scrubbed clean
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the Filling:
- 4 large eggs
- 4 slices thick-cut bacon, cooked and crumbled
- ¾ cup shredded cheddar cheese (plus extra for topping)
- ¼ cup sour cream
- 2 tbsp unsalted butter, melted
- 2 tbsp milk or heavy cream
- 2 green onions, finely sliced
- Salt and pepper to taste
Optional Toppings:
- Fresh chives or parsley
- A dollop of sour cream or Greek yogurt
- Hot sauce or salsa for serving
⏱️ Time Overview
- Prep time: 15 minutes
- First bake: 45 minutes
- Second bake: 15 minutes
- Total time: 1 hour 15 minutes
🔪 Instructions
- Preheat and Prepare:
Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, sprinkle with salt, and place them directly on the oven rack or on a baking sheet lined with parchment. Bake for 45 minutes, until fork-tender and crisp on the outside. - Cool and Scoop:
Allow the potatoes to cool slightly (about 10 minutes). Slice each one lengthwise, then carefully scoop out the fluffy insides into a large mixing bowl, leaving a ¼-inch shell for stability. - Mix the Filling:
To the scooped potato flesh, add butter, milk, sour cream, salt, and pepper. Mash until creamy and smooth. Fold in crumbled bacon, cheddar cheese, and half of the green onions. - Fill and Create the Egg Wells:
Spoon the mixture evenly back into each potato shell, leaving a small well in the center of each for the egg. Crack one egg into each well (or whisk the eggs together first and pour evenly if you prefer a scramble-style filling). - Bake Again:
Return the filled potatoes to the oven and bake for 12–15 minutes, or until the egg whites are set and yolks are slightly runny. Sprinkle extra cheese on top for the final 5 minutes of baking. - Serve and Garnish:
Finish with remaining green onions, a sprinkle of chives, and an optional dash of hot sauce or dollop of sour cream. Serve immediately.
🍽️ Nutritional Info (Per Serving)
- Calories: ~420 kcal
- Protein: 19g
- Carbohydrates: 32g
- Fat: 25g
🧀 Substitutions & Dietary Swaps
- Vegetarian: Omit bacon and add sautéed mushrooms or spinach.
- Lighter Option: Use Greek yogurt instead of sour cream and turkey bacon instead of pork.
- Dairy-Free: Swap butter and cheese for plant-based versions (vegan cheddar melts beautifully here).
- Low-Carb Variation: Try using halved zucchini or sweet potatoes as the base instead of russets.
👩🍳 Pro Chef Tips
- Crisp Potato Shells: Brush the inside of the scooped shells with a bit of olive oil before the second bake to ensure crispy edges.
- Perfect Egg Texture: Keep an eye on the second bake, for runny yolks, pull them out at 12 minutes; for firm yolks, go up to 15–17 minutes.
- Make-Ahead Friendly: You can pre-bake the potatoes and prep the filling the night before, then assemble and bake the next morning.
🥂 Pair It With
These breakfast potatoes pair beautifully with:
- Fresh Fruit Salad with Mint & Honey for brightness
- Iced Vanilla Cold Brew for a café-style experience
- Avocado Toast or Spinach Frittata for a brunch spread