If you are looking for a hearty, comforting, and crowd-pleasing breakfast, these Twice Baked Loaded Breakfast Potatoes are the perfect solution. Crispy potato skins, creamy mashed centers, melty cheese, and perfectly cooked eggs come together in one satisfying dish that works for busy mornings, relaxed weekends, or special brunch gatherings. This recipe keeps things simple while delivering big flavor, making it easy enough for home cooks of any skill level.
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Why You’ll Love These Twice Baked Loaded Breakfast Potatoes
These breakfast potatoes are filling, customizable, and surprisingly easy to make. Baking the potatoes twice creates the ideal contrast between crisp skins and soft, creamy centers. The filling is rich and savory without being heavy, and the eggs add protein that makes this dish a complete meal. You can prepare parts of the recipe ahead of time, making mornings less stressful, and the flavors appeal to both kids and adults. Whether served fresh from the oven or reheated later, these potatoes hold their texture and taste beautifully.
Ingredients for Twice Baked Loaded Breakfast Potatoes
Main Ingredients
- Russet potatoes
- Eggs
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Butter
- Sour cream or Greek yogurt
- Green onions or chives
- Salt and black pepper
Optional Add-Ins
- Turkey bacon or chicken sausage
- Sautéed mushrooms
- Bell peppers or spinach
- Garlic powder or paprika
Ingredient Notes and Substitutions
Russet potatoes are ideal because their thick skins hold their shape and their interiors mash smoothly. Butter adds richness, while sour cream or Greek yogurt provides creaminess and a slight tang. Greek yogurt is a lighter option that still delivers great texture. Cheese should be a good melting variety; sharp cheddar adds bold flavor, while Monterey Jack creates a milder, creamier filling. The original version of this recipe often uses bacon, but turkey bacon or chicken sausage are excellent family-friendly alternatives that still provide savory depth. For a vegetarian version, sautéed mushrooms or vegetables add flavor and texture without meat.
Step-by-Step Instructions
Step 1 – Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and dry them well. Pierce each potato several times with a fork and place them directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes, until the skins are crisp and a knife slides easily into the center.
Step 2 – Prepare the Filling
Once the potatoes are cool enough to handle, slice them lengthwise and carefully scoop out most of the flesh into a mixing bowl, leaving a thin layer of potato inside the skins for structure. Add butter, sour cream or Greek yogurt, salt, and pepper to the bowl and mash until smooth and creamy.
Step 3 – Add Cheese and Mix-Ins
Stir shredded cheese into the mashed potatoes, reserving a small amount for topping. Fold in cooked turkey bacon, chicken sausage, or vegetables if using. Taste and adjust seasoning as needed.
Step 4 – Refill the Potato Skins
Arrange the potato skins on a baking sheet. Spoon the filling back into each skin, gently pressing it in to create a small well in the center for the egg. Sprinkle the tops lightly with reserved cheese.
Step 5 – Add the Eggs
Crack one egg into a small bowl and carefully pour it into the well of each potato. Season lightly with salt and pepper. If the eggs are large, you can use just the yolk or a half egg per potato to prevent overflow.
Step 6 – Bake Again
Return the potatoes to the oven and bake for 15 to 20 minutes, until the egg whites are set but the yolks are still slightly soft, or longer if you prefer fully cooked eggs.
Step 7 – Garnish and Serve
Remove from the oven and let the potatoes rest for a few minutes. Garnish with sliced green onions or chives and serve warm.
Pro Tips for Success
Choose potatoes of similar size so they cook evenly. Do not over-scoop the potato flesh, as leaving a thin layer helps the skins hold their shape. Mash the filling while the potatoes are still warm for the smoothest texture. Crack eggs into a separate bowl before adding them to avoid shells and control portions. Bake the second time on the middle rack for even heat distribution.
Flavor Variations
For a Southwest twist, add pepper jack cheese and diced green chilies to the filling. For a veggie-loaded version, mix in sautéed spinach, onions, and bell peppers. Add a pinch of smoked paprika or cumin for extra warmth. For a brunch-style upgrade, top with sliced avocado or a spoonful of mild salsa after baking. For extra creaminess, swirl a little cream cheese into the mashed potato mixture.
Serving Suggestions
These Twice Baked Loaded Breakfast Potatoes are filling enough to serve on their own, but they also pair well with fresh fruit, a simple green salad, or toast. They are perfect for brunch spreads, holiday mornings, or make-ahead breakfasts for busy weeks. Serve with hot sauce on the side for those who like a little heat.
Storage and Freezing Instructions
Store leftover potatoes in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through to maintain the best texture. To freeze, prepare the potatoes through the first bake and filling stage without adding eggs. Wrap tightly and freeze for up to two months. Thaw overnight, add eggs, and bake as directed.
Twice Baked Loaded Breakfast Potatoes Made Easy
- Total Time: 90 minutes
- Yield: 4 servings
Description
Hearty twice baked breakfast potatoes with crispy skins, creamy mashed centers, melty cheese, and baked eggs, perfect for easy mornings or brunch.
Ingredients
- 4 large russet potatoes
- 4 eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 3 tablespoons butter
- 1/2 cup sour cream or Greek yogurt
- 2 green onions or chives, sliced
- Salt
- Black pepper
- 1/2 cup cooked turkey bacon or chicken sausage (optional)
- 1/2 cup sautéed vegetables such as mushrooms, bell peppers, or spinach (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes clean, dry well, and pierce several times with a fork.
- Bake potatoes directly on oven rack or baking sheet for 45–60 minutes until tender.
- Slice potatoes lengthwise and scoop out flesh, leaving a thin layer inside the skins.
- In a bowl, mash potato flesh with butter, sour cream or Greek yogurt, salt, and pepper.
- Stir in shredded cheese, reserving a small amount for topping.
- Fold in optional turkey bacon, chicken sausage, or vegetables.
- Spoon filling back into potato skins and create a small well in the center.
- Sprinkle tops with reserved cheese.
- Crack one egg into each potato well and season lightly with salt and pepper.
- Bake again for 15–20 minutes until egg whites are set.
- Remove from oven, garnish with green onions or chives, and serve warm.
Notes
Use potatoes of similar size for even cooking. Crack eggs into a bowl first for easier control. Bake longer if fully cooked yolks are preferred.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 420mg |
| Values are estimates and will vary depending on ingredients and portion size. |
FAQ About Twice Baked Loaded Breakfast Potatoes
Can I make these potatoes ahead of time?
Yes, you can bake the potatoes and prepare the filling a day in advance. Store the filled potato skins in the refrigerator, then add eggs and bake just before serving.
What if I prefer fully cooked eggs?
Simply bake the potatoes a few minutes longer during the second bake until the yolks are completely set.
Can I make this recipe vegetarian?
Absolutely. Skip the meat and add sautéed vegetables, extra cheese, or beans for protein.
Are these good for meal prep?
Yes, they reheat well and make a satisfying breakfast or brunch option throughout the week.
What type of cheese works best?
Cheddar, Monterey Jack, or a blend melt well and complement the potatoes and eggs nicely.
Final Thoughts
These Twice Baked Loaded Breakfast Potatoes Made Easy are the ultimate comfort breakfast, combining simple ingredients with a smart method for maximum flavor. Crispy on the outside, creamy on the inside, and endlessly customizable, they are a recipe you will turn to again and again for family breakfasts, brunches, and make-ahead meals.