Twice Baked Loaded Breakfast Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- Make Creamy Potato Mixture: To the potato flesh, add butter, sour cream, salt, and black pepper. Mash and mix until smooth and creamy.
- 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.
- 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.
- Stuff the Potatoes: Spoon the filling back into the potato shells, dividing evenly.
- 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.
- 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
