If you are craving a hearty, flavorful morning meal that brings together crispy skins, creamy interiors, and a deliciously runny egg, this Twice Baked Loaded Breakfast Potatoes Recipe will become your new go-to. Imagine tender russet potatoes scooped and whipped into a buttery, cheesy, bacon-studded filling, then baked again with an egg nestled in each half, creating a comforting, satisfying breakfast that’s as fun to make as it is to eat. Whether serving a family brunch or treating yourself on a weekend, these loaded breakfast potatoes deliver a perfect harmony of textures and tastes that wake up every part of your palate.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making a dish that feels both indulgent and homey. Each component in this recipe plays a vital role—russet potatoes provide a fluffy base, bacon adds irresistible crunch and smokiness, and eggs bring a luscious, rich finish.
- 4 large russet potatoes: These starchy potatoes hold their shape beautifully while offering a creamy texture when scooped out.
- 6 slices bacon (cooked and crumbled): Crispy bacon bits add a savory punch and delightful texture contrast.
- 4 large eggs: Each egg bakes within the potato halves, creating a gorgeous, slightly runny centerpiece.
- ½ cup sour cream: Adds tangy creaminess to the mashed potato filling for an extra luscious bite.
- ½ cup shredded cheddar cheese: Melts perfectly to bind the filling and gives that classic sharpness.
- ¼ cup milk: Helps achieve a silky-smooth mash without heaviness.
- 2 tablespoons butter: Enhances the richness and mouthfeel of the potato mixture.
- 2 green onions (sliced): Brings fresh, mild onion flavor and a pop of color.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- Extra cheese and green onions for topping: Perfect finishing touches to amp up presentation and taste.
How to Make Twice Baked Loaded Breakfast Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Wash your russet potatoes thoroughly and pierce each one several times with a fork. Baking them directly on the oven rack allows heat to circulate evenly, resulting in skins that are perfectly crisp while the insides become soft and fluffy. Depending on your potatoes’ size, plan on 45 to 60 minutes of baking. Once tender, remove the potatoes and let them cool just enough so you can handle them without burning your fingers.
Step 2: Scoop and Mash the Potato Flesh
Slice each potato lengthwise, then gently scoop out most of the potato flesh into a bowl, careful to leave a thin layer so the potato skins maintain their structure. To the scooped potato, add sour cream, milk, butter, half of the shredded cheddar, salt, and pepper. Mash this mixture with a fork or potato masher until luxuriously creamy and smooth.
Step 3: Mix in Bacon and Green Onions
Fold the crumbled bacon and sliced green onions into the mashed potatoes. This step is where the flavors really start to meld together — the smoky bacon and fresh green onion bits cut through the creamy base and keep every bite exciting.
Step 4: Stuff the Potato Shells and Add Eggs
Return the filling to the potato shells, dividing it evenly and pressing it in gently. To prepare for the egg addition, create a small well in the center of each potato half. Carefully crack one egg into each well, making sure the egg white doesn’t spill over the edges. This layering sets up the magic of the twice baked process.
Step 5: Bake the Filled Potatoes
Arrange the stuffed potatoes on a baking sheet and reduce the oven temperature to 375°F (190°C). Bake for 15 to 20 minutes or until the egg whites are fully set and the yolks reach your preferred doneness. For firmer yolks, simply add a few more minutes of baking time. Just before serving, sprinkle the remaining cheddar cheese and extra sliced green onions on top to add melty cheese bites with vibrant color and crunch.
How to Serve Twice Baked Loaded Breakfast Potatoes Recipe
Garnishes
Adding a few garnishes can instantly elevate your presentation and flavor profile. Consider dolloping a bit of sour cream on the side or sprinkling with crispy fried shallots or fresh herbs like parsley or chives. These little touches bring brightness and texture that make every forkful irresistible.
Side Dishes
While the Twice Baked Loaded Breakfast Potatoes Recipe is wonderfully filling, pairing it with a simple side can round out your meal beautifully. A crisp green salad lightly dressed in lemon vinaigrette or some sautéed spinach can provide refreshing contrasts without overpowering the potatoes.
Creative Ways to Present
For a fun brunch spread, slice the stuffed potatoes into smaller rounds and serve on a large platter topped with various toppings like salsas, avocado slices, or hot sauce. You might even turn them into handheld bites by scooping the filling onto small baked potato boats or in mini muffin tins for easy serving at gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Twice Baked Loaded Breakfast Potatoes Recipe in an airtight container in the refrigerator for up to 2 days. The flavors will deepen, but the potatoes are best enjoyed soon after baking to maintain the lovely contrast between soft insides and crisp skins.
Freezing
You can freeze this dish, but because of the delicate egg texture, it’s better to freeze the mashed potato filling separately without eggs. Freeze the filling in an airtight container for up to 3 months. When ready to eat, thaw overnight and reassemble with fresh eggs before baking again.
Reheating
To reheat, place the baked potatoes in a preheated oven at 350°F (175°C) until warmed through, about 15 minutes. This method helps retain the crisp edges and prevents the eggs from becoming rubbery, unlike microwaving which can sometimes change texture unfavorably.
FAQs
Can I use other types of potatoes?
Russet potatoes are ideal due to their fluffy texture, but you could try Yukon Golds for a creamier, less starchy result. Just be aware the filling texture and baking time might vary slightly.
What if I don’t eat pork? Can I substitute the bacon?
Absolutely! Sausage, ham, or even smoked turkey bacon are fantastic alternatives that maintain the smoky, savory feel of the dish. You can also experiment with plant-based bacon for a vegetarian-friendly twist.
How do I ensure the eggs cook perfectly?
Keep an eye on the eggs during the second bake. Cooking times vary based on oven and egg size, but start checking around 15 minutes. If you prefer firmer yolks, leave in the oven a bit longer, adding 3 to 5 extra minutes until set as desired.
Is this recipe gluten-free?
Yes! All the ingredients in the Twice Baked Loaded Breakfast Potatoes Recipe are naturally gluten-free, making it a safe and delicious choice for those with gluten sensitivities or celiac disease.
Can I prepare this recipe ahead of time for a brunch party?
Definitely! You can bake the potatoes and prepare the filling a day ahead, then stuff them with eggs and bake them on the morning of your event for fresh, impressive results without the morning rush.
Final Thoughts
This Twice Baked Loaded Breakfast Potatoes Recipe is a true celebration of comfort food at breakfast time. It’s hearty, customizable, and downright delicious. I can’t wait for you to try it and experience how easy it is to impress family and friends with something that tastes so gourmet but feels like a cozy hug from the inside out. Give it a try and watch it become a staple in your breakfast rotation!
Print
Twice Baked Loaded Breakfast Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Twice Baked Loaded Breakfast Potatoes combine fluffy mashed potatoes mixed with savory bacon, cheddar cheese, and green onions, all baked twice with an egg cracked on top for a hearty and satisfying gluten-free breakfast option perfect for any morning.
Ingredients
Ingredients
- 4 large russet potatoes
- 6 slices bacon, cooked and crumbled
- 4 large eggs
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup milk
- 2 tablespoons butter
- 2 green onions, sliced
- Salt and pepper to taste
- Extra cheese and green onions for topping
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce each one several times with a fork. Place directly on the oven rack and bake for 45–60 minutes until tender inside. Remove and let cool slightly.
- Scoop Potato Flesh: Slice each potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin layer of potato to maintain the shell’s structure.
- Make Potato Filling: To the potato flesh, add sour cream, milk, butter, half of the shredded cheddar cheese, salt, and pepper. Mash the mixture together until smooth and creamy. Then, stir in the crumbled bacon and sliced green onions evenly.
- Stuff Potato Shells: Spoon the potato mixture back into the potato shells, filling them generously but leaving a small well in the center for the egg.
- Add Eggs and Bake Again: Crack one egg into the well of each stuffed potato half. Place the filled potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until the egg whites are set and yolks are cooked to your preference.
- Finish and Serve: Sprinkle the remaining cheddar cheese and green onions on top of the baked potatoes. Serve warm for a delicious loaded breakfast.
Notes
- Substitute sausage or ham in place of bacon for different flavors.
- For fully cooked yolks, bake the stuffed potatoes for an additional 3–5 minutes in the second baking phase.
