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Twice Baked Loaded Breakfast Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 50 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/twice-baked-loaded-breakfast-potatoes-recipe/