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Twice Baked Loaded Breakfast Potatoes

Twice Baked Loaded Breakfast Potatoes
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Twice Baked Loaded Breakfast Potatoes combine creamy mashed potatoes with melty sharp cheddar cheese, crispy bacon, fluffy scrambled eggs, and fresh chives for a hearty, comforting breakfast. Baked twice for an irresistible texture, this versatile and make-ahead dish is perfect for family brunches or impressing guests with a warm, cheesy, and protein-packed morning treat.

Ingredients

Scale

Main Ingredients

  • 4 large russet potatoes
  • 6 strips of bacon
  • 3 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sour cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh chives, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Step 1: Bake the Potatoes Wash and dry the russet potatoes. Pierce each potato several times with a fork. Bake at 400°F (205°C) for 45-60 minutes or until tender when pierced with a fork. Remove and let them cool slightly.
  2. Step 2: Cook Bacon and Eggs While the potatoes bake, fry the bacon strips until crispy. Drain on paper towels, then crumble. Lightly scramble the eggs until soft and fluffy, then set aside.
  3. Step 3: Prepare the Filling Cut the cooled baked potatoes in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a bit of potato flesh attached to maintain the skins’ structure. Mash the potato with butter, sour cream, shredded cheddar cheese, salt, and pepper until creamy and well combined. Stir in crumbled bacon, scrambled eggs, and chopped chives.
  4. Step 4: Refill and Second Bake Spoon the loaded potato mixture back into the skins, mounding slightly. Top each with additional shredded cheddar cheese. Place on a baking sheet and bake at 375°F (190°C) for 15-20 minutes until the tops are golden brown and the cheese is melted and bubbly.
  5. Step 5: Serve Warm Remove from the oven, sprinkle with more fresh chives, and serve immediately for the best creamy, cheesy experience.

Notes

  • Use starchy potatoes like russets for fluffy yet sturdy twice-baked potatoes.
  • Don’t overfill the skins; leave a small border of potato flesh to keep skins intact.
  • Mix the filling while the potato is warm, not hot, for best blending.
  • If making ahead, refrigerate filled potatoes before the second bake to maintain shape and texture.
  • Get creative with toppings like pepper jack cheese, crispy fried onions, or avocado slices.

Nutrition

Keywords: twice baked potatoes, breakfast potatoes, loaded potatoes, cheesy breakfast, brunch recipe, bacon and eggs, make-ahead breakfast

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