There is something utterly irresistible about a hearty, homey breakfast dish that feels like a warm hug on a plate. The Twice Baked Loaded Breakfast Potatoes Recipe hits all the right notes with crispy baked potato skins, creamy, flavorful filling, and the crowning glory of a perfectly cooked egg nestled right in the center. It’s a celebration of textures and tastes—from smoky bacon and sharp cheddar to tangy sour cream and a gentle hint of garlic—all coming together to make your morning meal unforgettable. If you’re searching for a breakfast that pleases everyone and feels like food made with love, this recipe is it.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to achieving maximum flavor and satisfying textures in this dish. Each item plays a crucial role in building the complex yet harmonious layers of the Twice Baked Loaded Breakfast Potatoes Recipe.
- 4 large russet potatoes: These are perfect for baking and scooping due to their fluffy interior and sturdy skins.
- 6 slices bacon (cooked and crumbled): Adds a smoky, savory crunch that elevates every bite.
- 4 large eggs: The eggs baked right into the potatoes provide a rich, velvety protein punch.
- 1/2 cup sour cream: Contributes creaminess and a gentle tang that balances the bacon’s saltiness.
- 1/2 cup shredded cheddar cheese: Sharp and melty, cheddar adds color and depth of flavor.
- 1/4 cup whole milk: Helps create that luscious, smooth potato filling texture.
- 2 green onions (thinly sliced): Offers a fresh, mildly pungent crunch that brightens the dish.
- 1/2 teaspoon garlic powder: A subtle hint of garlicky warmth without overpowering the other ingredients.
- Salt and black pepper to taste: Essential seasonings to bring everything alive.
- 1 tablespoon olive oil (for baking): Helps crisp the potato skins beautifully while adding a subtle fruity note.
How to Make Twice Baked Loaded Breakfast Potatoes Recipe
Step 1: Bake the Potatoes
Start by rinsing and scrubbing your russet potatoes well to remove any residue. Prick each potato several times with a fork to allow steam to escape during baking. Rub the skins lightly with olive oil for crispiness and flavor. Place the potatoes directly on the oven rack and bake at 400°F for about 50 to 60 minutes until tender when pierced with a fork. This initial bake develops the crispy skin and fluffy flesh you’ll need for the next step.
Step 2: Prepare the Potato Filling
Lower your oven temperature to 375°F and carefully cut each potato in half lengthwise. Using a spoon, scoop out most of the soft potato flesh into a mixing bowl, leaving just a thin protective layer inside the skins so they hold their shape. To the potato flesh, add sour cream, whole milk, garlic powder, salt, and pepper. Mash everything together until creamy and smooth. Then fold in the crumbled bacon (saving some for garnish), shredded cheddar cheese, and sliced green onions for bursts of smoky, cheesy, and fresh flavors.
Step 3: Stuff and Bake with Eggs
Fill each potato skin generously with your prepared filling, creating a small well in the center of each half. Crack one egg carefully into each well—you’re aiming to bake it until the whites are set but the yolks remain luscious. Arrange the stuffed potatoes on a baking sheet and bake for 15 to 20 minutes. Keep an eye on the eggs and adjust cooking time if you prefer your yolks firmer or runnier. When done, sprinkle the remaining bacon and green onions over the top for that extra pop of color, crunch, and flavor.
How to Serve Twice Baked Loaded Breakfast Potatoes Recipe
Garnishes
A vibrant sprinkle of sliced green onions or chives adds freshness and color, while a dollop of extra sour cream on the side takes the creaminess to the next level. For a bit of heat, a dash of hot sauce or a pinch of smoked paprika sprinkled over the eggs tastes sublime.
Side Dishes
This dish can shine as the star on its own, but if you’re looking to round out the plate, consider light sides such as fresh fruit salad or a crisp green salad with a zesty vinaigrette. For bigger brunch gatherings, crispy bacon strips or sausage links complement the loaded potatoes beautifully without competing flavors.
Creative Ways to Present
Think beyond the baking sheet! Serve the potatoes in rustic cast iron skillets to keep them warm and inviting. Alternatively, place each half on a vibrant plate and garnish with microgreens, edible flowers, or an artful swirl of sour cream or hot sauce. These little touches turn this comforting dish into a celebration-worthy breakfast.
Make Ahead and Storage
Storing Leftovers
Leftover Twice Baked Loaded Breakfast Potatoes Recipe keeps well when refrigerated in an airtight container for up to 3 days. The potatoes will maintain their delicious flavors, although you might want to reheat gently to avoid drying out the eggs.
Freezing
You can freeze these potatoes without the eggs for up to one month. To do this, prepare and fill them as usual but omit baking with the eggs. Wrap tightly in foil and freeze. When ready to enjoy, thaw overnight and add fresh eggs before baking.
Reheating
Reheat leftover potatoes in a preheated oven at 350°F for 15 to 20 minutes until warmed through. If the eggs have been baked, watch closely to avoid overcooking. Adding a splash of milk or a small dab of butter on top before reheating helps keep the filling moist and creamy.
FAQs
Can I scramble the eggs instead of baking them whole?
Absolutely! If you prefer a more uniform texture, scrambling the eggs before adding them to the potato filling is a great option. This variation makes the dish even creamier and perfect for those who want all the flavors mixed together.
What type of potatoes work best for this recipe?
Russet potatoes are ideal because their starchy, fluffy texture makes them easy to scoop and mash while baking up with a crisp skin that holds the filling well. Other waxy potatoes won’t yield the same creamy interior.
Can I prepare this recipe vegan or vegetarian?
You can make vegetarian adjustments by simply omitting the bacon or substituting it with smoked tempeh or mushrooms. For a vegan version, use plant-based sour cream, vegan cheese, and omit or replace eggs with chickpea flour “eggs” or tofu scramble.
How can I make the potato skins crispier?
Rubbing the potato skins with olive oil before baking and ensuring you bake them directly on the oven rack helps achieve crispiness. You can also broil them briefly after baking to add extra crunch.
Is this recipe suitable for meal prep?
Yes! The filling can be made ahead and stored in the fridge, and the potatoes can be pre-baked and scooped. Assemble and bake with eggs when you’re ready to serve to enjoy a fresh, warm breakfast with minimal morning effort.
Final Thoughts
Once you try the Twice Baked Loaded Breakfast Potatoes Recipe, it’s easy to see why it quickly becomes a household favorite. Its cozy, flavorful layers, combination of textures, and simply delicious ingredients come together in a way that feels indulgent yet comforting. Whether for a weekend brunch or a special weekday treat, this recipe is sure to bring smiles and satisfied appetites. I can’t wait for you to make it, share it, and make it your own morning classic!
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Twice Baked Loaded Breakfast Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 halves (serves 4)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and delicious recipe for Twice Baked Loaded Breakfast Potatoes featuring crispy bacon, creamy mashed potato filling, melted cheddar cheese, and baked eggs nestled in golden potato skins. Perfect for a satisfying gluten-free breakfast.
Ingredients
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil (for baking)
Filling
- 6 slices bacon (cooked and crumbled)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup whole milk
- 2 green onions (thinly sliced)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Topping
- 4 large eggs
- Reserved bacon and green onions for garnish
Instructions
- Preheat and bake potatoes: Preheat the oven to 400°F. Scrub the potatoes thoroughly, prick each with a fork, then rub lightly with olive oil. Place potatoes directly on the oven rack and bake for 50–60 minutes until tender. Remove from oven and let cool slightly.
- Prepare filling: Reduce oven temperature to 375°F. Slice each potato lengthwise in half. Carefully scoop out most of the flesh into a large bowl, leaving a thin layer inside the skins. Add sour cream, milk, garlic powder, salt, and black pepper to the potato flesh. Mash until creamy and smooth.
- Combine fillings: Stir crumbled bacon (reserve some for topping), shredded cheddar cheese, and sliced green onions into the mashed potato mixture. Mix thoroughly to combine.
- Fill potatoes and add eggs: Spoon the creamy filling back into the potato skins, making a slight well in the center of each half. Crack one egg into each well carefully.
- Bake stuffed potatoes: Place the loaded potato halves on a baking sheet. Bake for 15–20 minutes at 375°F, or until the egg whites are fully set and yolks are cooked to your preference.
- Garnish and serve: Remove from oven and sprinkle with the remaining crumbled bacon and green onions before serving warm.
Notes
- You can scramble the eggs before adding for a more blended, fluffy texture.
- These can be prepared ahead: fill the potatoes with the mixture (without eggs), cover, and refrigerate. Add eggs and bake just before serving.
