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Breakfast potato recipe is a hearty and indulgent dish featuring baked russet potatoes filled with creamy mashed potatoes, eggs, cheddar cheese, crumbled bacon, and green onions, baked to perfection. This recipe is ready in 1 hour and 15 minutes, serves 4, and is perfect for breakfast or brunch.
After discovering the energy boost of protein-packed meals during my fitness journey, I found recipes like these Twice Baked Loaded Breakfast Potatoes invaluable for starting the day strong.
Looking for something similar? Try our pig shots (oven-baked recipe).
For more ideas, check out our tasty loaded tater tot appetizers.
You might also enjoy our loaded baked potato soup.
Table of Contents
- Why are Twice Baked Loaded Breakfast Potatoes so popular?
- What ingredients do you need for Twice Baked Loaded Breakfast Potatoes?
- How do you make Twice Baked Loaded Breakfast Potatoes step by step?
- Frequently Asked Questions About Twice Baked Loaded Breakfast Potatoes
- Great serving ideas
- Pro tips for getting this just right
- Pro-serving While Ticks Finish Off Decor Ideas
Twice Baked Loaded Breakfast Potatoes
A hearty and delicious breakfast dish featuring baked potatoes stuffed with eggs, cheese, bacon, and flavorful toppings.Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Wash and dry the potatoes. Rub them with olive oil, sprinkle with salt and pepper, and place them on a baking sheet.
- Bake the potatoes for 50-60 minutes until tender when pierced with a fork. Remove from the oven and let them cool until safe to handle.
- Cut each potato in half lengthwise and carefully scoop out most of the flesh, leaving a small border around the edges to maintain structure.
- In a large bowl, mash the scooped-out potato flesh with sour cream, butter, garlic powder, and 1/2 cup of shredded cheddar cheese until smooth.
- Spoon the mashed potato mixture back into the potato shells, dividing evenly among all halves.
- Using the back of a spoon, create a small well in the center of each potato half for the egg.
- Crack one egg into each well, carefully to avoid breaking the yolk.
- Top each potato with the remaining 1/2 cup of shredded cheddar cheese and crumbled bacon.
- Place the potatoes back on the baking sheet and return them to the oven. Bake for 15-20 minutes, or until the egg whites are set and the yolks are slightly runny, depending on your preference.
- Remove the potatoes from the oven and garnish with chopped green onions. Serve warm.
Notes
You can substitute sour cream with Greek yogurt for a lighter option. Adjust the baking time for eggs based on your preferred yolk consistency.
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
