Twice Baked Loaded Breakfast Potatoes Recipe

Introduction

These Twice Baked Loaded Breakfast Potatoes are the perfect hearty start to your day. Crispy on the outside and filled with creamy eggs, bacon, and cheese, they’re a delicious brunch favorite. Easy to make and customizable, they’ll quickly become a weekend staple.

Ingredients

• 4 large russet potatoes
• 4 large eggs
• 6 slices bacon
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp butter
• 2 tbsp chopped chives
• Salt to taste
• Black pepper to taste

Instructions

1. Step 1: Bake the russet potatoes at 400°F for 45–60 minutes until they are fork-tender. Let them cool just enough to handle.
2. Step 2: Slice off the tops of the potatoes and carefully scoop out the insides, leaving a sturdy shell. Place the scooped potato flesh into a mixing bowl.
3. Step 3: Mix the potato flesh with butter, sour cream, salt, and black pepper until creamy and smooth.
4. Step 4: In a frying pan, cook the bacon until crispy. Remove the bacon and scramble the eggs in the same pan using a little bacon fat, cooking them just until set.
5. Step 5: Fold the scrambled eggs, crumbled bacon, and shredded cheddar cheese into the creamy potato mixture.
6. Step 6: Spoon the filling back into the potato shells and place them on a baking sheet. Sprinkle extra cheese on top.
7. Step 7: Bake the stuffed potatoes at 375°F for 10–15 minutes until heated through and the cheese is melted and bubbly.
8. Step 8: Garnish with chopped chives and additional bacon if desired. Serve warm straight from the oven.

Tips & Variations

• Bake the potatoes the night before to save time in the morning—just do the filling and second bake when ready to serve.
• Swap bacon for sausage or keep it vegetarian by adding sautéed spinach and mushrooms.
• Double the recipe when feeding a crowd and keep extras warm in the oven until serving.
• Don’t skip the chives on top; they add a fresh color and mild onion flavor.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 15–20 minutes until warmed through. You can also freeze individually wrapped potatoes; reheat from frozen at 350°F for 20–25 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Twice Baked Loaded Breakfast Potatoes ahead of time?

Yes! You can fully assemble them, store in the fridge, and bake them fresh the next morning for a quick and delicious breakfast.

What’s the best type of potato to use for Twice Baked Loaded Breakfast Potatoes?

Large russet potatoes work best as they bake fluffy on the inside and hold their shape well for stuffing.

Twice Baked Loaded Breakfast Potatoes Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

These Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying brunch dish featuring crispy baked russet potatoes filled with creamy scrambled eggs, crispy bacon, and melted cheddar cheese. Enhanced with sour cream and butter for richness, and topped with fresh chives, they make a perfect make-ahead or weekend breakfast packed with comforting flavors and textures.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Filling

• 4 large russet potatoes
• 2 tbsp butter
• 1/2 cup sour cream
• Salt to taste
• Black pepper to taste

Protein and Cheese

• 6 slices bacon
• 4 large eggs
• 1 cup shredded cheddar cheese

Garnish

• 2 tbsp chopped chives
• Extra bacon for topping (optional)

Instructions

1. Bake the Potatoes: Preheat your oven to 400°F. Bake the russet potatoes directly on a baking sheet for 45 to 60 minutes, or until they are tender when pierced with a fork. Remove from oven and allow to cool enough to handle safely.
2. Prepare Potato Shells: Slice off the tops of each potato. Carefully scoop out the potato flesh, leaving a sturdy shell intact to hold the filling. Place the scooped-out potato into a mixing bowl.
3. Make Creamy Potato Mixture: To the potato flesh, add butter, sour cream, salt, and black pepper. Mash and mix until smooth and creamy.
4. Cook Bacon and Eggs: In a frying pan, cook the bacon over medium heat until crispy. Remove bacon and set aside. Using some of the bacon fat, scramble the eggs in the same pan, cooking gently until they are just set but still soft and creamy.
5. Combine Filling: Crumble the cooked bacon and shred the cheddar cheese. Fold the bacon, eggs, and cheese into the creamy potato mixture until well combined.
6. Stuff the Potatoes: Spoon the filling back into the potato shells, dividing evenly.
7. Bake Again: Arrange the stuffed potatoes on a baking sheet, sprinkle additional cheddar cheese on top, and bake at 375°F for 10 to 15 minutes until the cheese is melted and the filling is heated through.
8. Garnish and Serve: Remove from the oven and top with chopped chives and extra bacon if desired. Serve warm directly from the oven.

Notes

• Prepare the potatoes the night before and refrigerate to save morning prep time.
• For variations, substitute bacon with sausage, diced ham, or sautéed vegetables such as spinach and mushrooms.
• Add avocado slices or hot sauce as additional toppings for extra flavor.
• Wrap leftover stuffed potatoes individually in foil and freeze. Reheat in the oven at 350°F for 20–25 minutes when ready to eat.
• Chives add a fresh oniony brightness—don’t skip them.

Keywords: twice baked potatoes, breakfast potatoes, loaded potatoes, brunch recipe, baked russet potatoes, loaded breakfast, cheesy potatoes, bacon breakfast, stuffed potatoes