Twice Baked Loaded Breakfast Potatoes
Introduction
Close your eyes and imagine pulling a tray of golden potato skins from the oven: steam rises, carrying a buttery, smoky aroma that coils around the sharp tang of cheddar and the savory whisper of bacon. The first bite gives you a crisp edge that yields to a creamy, molten center studded with scallions and just-set eggs — a contrast of textures that feels both indulgent and comforting. These Twice Baked Loaded Breakfast Potatoes are warm, unfussy, and made for mornings you want to linger over, or for feeding a crowd with something satisfying and soulful.
Perfect for lazy weekend brunches, holiday breakfast spreads, potluck contributions, and even quick weekday mornings when you need a filling meal that feels like a treat, this recipe delivers comfort and crowd-pleasing flavor with minimal fuss. It’s also a smart way to turn humble potatoes into something celebratory — a recipe that invites conversation, nostalgia, and second helpings.
At a Glance
- Prep Time: 20 minutes (active)
- Cook Time: 60–80 minutes (total baking)
- Total Time: 1 hour 20 minutes – 1 hour 40 minutes
- Servings: 4 (one filled potato half per person if using 4 large potatoes; serves 4 with two halves each)
- Difficulty Level: Easy–Moderate (basic baking and assembly)
Nutrition Highlights
Estimated nutrition per serving (serves 4)
- Calories: ~580 kcal
- Protein: ~24 g
- Carbohydrates: ~66 g
- Fat: ~24 g
- Fiber: ~6 g
- Sodium: ~700–900 mg (varies by bacon/cheese/salt)
Notes on these estimates:
- Nutritional values are approximations based on USDA FoodData Central nutrient profiles for russet potatoes, eggs, cheddar cheese, bacon, sour cream, and olive oil. Actual values will vary with exact ingredient brands, portion sizes, and preparation methods.
- For personalized dietary advice or strict tracking, consult registered dietitian resources or the USDA FoodData Central database. General recommendations for daily sodium and calorie intake can be found through reputable health organizations such as the CDC and Mayo Clinic.
Why You’ll Love It
- Aroma-driven appeal: The blend of baked potato, melted cheddar, and browned bacon creates an irresistible scent that tells you breakfast is special.
- Comfort and nostalgia: Loaded potatoes tap into classic diner flavors—simple, satisfying, and familiar—making them a crowd-pleaser across generations.
- Versatility & ease: Assembly is straightforward; once the potatoes are baked and scooped, the filling comes together quickly. You can scale up easily for gatherings.
- Great for seasons or celebrations: Warm, hearty, and customizable—perfect for cozy winter mornings, holiday brunches, or game-day spreads.
How to Make Twice Baked Loaded Breakfast Potatoes
Ingredients
- 4 large russet potatoes
- 4 eggs
- 1 cup (about 4 oz / 113 g) grated cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 4 slices)
- 1/4 cup (60 g) sour cream
- 2 green onions, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil (for rubbing the potatoes)
Optional ingredients and substitutions
- Swap cheddar for Monterey Jack, Gouda, or pepper jack for a spicier kick.
- Make it vegetarian: replace bacon with sautéed mushrooms or smoked paprika–roasted chickpeas.
- Lower-fat option: use reduced-fat cheddar and plain Greek yogurt instead of sour cream.
- Gluten-free: naturally gluten-free, but check bacon and other add-ins for hidden gluten if needed.
- Add-ins: chopped bell pepper, cooked sausage, a pinch of smoked paprika, or a handful of chopped spinach.
Method & Process
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes and pierce them with a fork. Rub with olive oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for about 45–60 minutes until tender.
- Once cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, placing the insides in a bowl.
- Mash the potato insides and mix with eggs, cheddar cheese, bacon, sour cream, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Return the filled potatoes to the oven for an additional 15–20 minutes until heated through and golden.
- Serve warm and enjoy!
Practical tips
- Avoid overmixing: gently fold the filling ingredients so the potatoes stay slightly chunky and the texture remains creamy rather than gummy.
- Ensure doneness: check the initial bake by inserting a knife or skewer into the largest potato — it should slide in easily.
- Prevent watery filling: if your potatoes seem very wet, let the scooped flesh sit for a few minutes to steam off excess moisture before mixing.
- Use a shallow baking sheet for the second bake so the edges can crisp. If you want more browning, finish under a broiler for 1–2 minutes, watching carefully.
Best Pairings
- Morning beverages: strong coffee, a latte, or a spicy chai balance the richness.
- Brunch companions: fresh fruit salad, mixed greens with lemon vinaigrette, or roasted tomatoes.
- For heartier meals: pair with a breakfast sausage or a light frittata to stretch the spread.
- Toppings: extra chopped chives, a dollop of hot sauce, or a spoonful of salsa verde make beautiful finishing touches.
- Presentation tip: serve on a warm platter with a scattering of chopped green onion and a small ramekin of sour cream for guests to customize.
Keeping it Fresh
- Room temperature: Do not leave baked potatoes or filled potatoes at room temperature for more than 2 hours (or 1 hour if ambient temperature is above 90°F / 32°C) to avoid food safety risks.
- Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve texture; microwave will work for speed but may soften the skins.
- Freezer: Place cooled, wrapped potatoes in a freezer-safe container or foil and freeze for up to 2 months for best quality. Thaw in the fridge overnight and reheat in a 350°F oven until hot.
Chef’s Advice
- Best potato choice: russets are ideal because their starchy, fluffy flesh yields the creamy interior that contrasts with a crisp skin.
- Salt in stages: season the potato flesh lightly when mashing and adjust after mixing in cheese and bacon so the filling isn’t overly salty.
- Texture keys: include eggs to bind and add a breakfast feel, but don’t overwork them — you want pockets of creaminess and slight curd.
- Bacon timing: use fully cooked, crisp bacon so it retains texture in the filling; if you prefer less crispness, fold in slightly softer bacon at the end.
- Make ahead: bake and hollow the potatoes a day ahead. Keep skins empty in the fridge, and make filling and bake just before serving for best texture.
Creative Twists
- Veggie-forward: Replace bacon with roasted mushrooms, caramelized onions, and a sprinkle of fresh thyme. Swap sour cream for plain Greek yogurt for tang.
- Mediterranean: Mix in crumbled feta, chopped sun-dried tomatoes, chopped olives, and a pinch of oregano. Finish with lemon zest and parsley.
- Tex-Mex breakfast: Stir in diced green chilies, pepper jack cheese, cooked chorizo or black beans, and top with avocado, cilantro, and a squeeze of lime.
- Vegan option: Use a silken tofu and nutritional yeast mixture to bind and add cheesiness, plant-based bacon crumbles, and dairy-free cheese. Bake and enjoy.
- Cheesy gratin style: top with panko mixed with melted butter and extra cheddar before the final bake for a crunchy crust.
Frequently Asked Questions
Q: Can I prepare these the night before?
A: Yes. Bake and scoop the potatoes a day ahead and refrigerate the skins and filling separately. Assemble and bake the next morning for freshest texture.
Q: How do I make this lower in calories?
A: Use reduced-fat cheddar or less cheese, substitute Greek yogurt for sour cream, and replace bacon with turkey bacon or sautéed mushrooms.
Q: My filling came out watery — how can I fix that?
A: Drain excess moisture by letting scooped potato flesh steam off for a few minutes, and avoid adding too much sour cream or wet mix-ins. If already too loose, add a small amount of instant potato flakes or a beaten egg to bind.
Q: Can I use smaller potatoes or bake at a different temperature?
A: Yes — adjust baking time for smaller potatoes (25–40 minutes) or if you use different sizes; a lower or higher oven will change times, so check doneness with a skewer.
Q: Are these freezer-friendly once assembled?
A: You can freeze fully assembled potatoes, but textures change. For best results, freeze after initial bake and scooping, then assemble and bake from thawed.
Conclusion
These Twice Baked Loaded Breakfast Potatoes are a deceptively simple way to elevate breakfast or brunch into something memorable — crispy skins, creamy, flavorful filling, and endless room for customization. If you enjoyed this version and want more inspiration or a slightly different take, check out this creative variant for more techniques at Twice Baked Breakfast Potatoes | Spoon Fork Bacon, and another hearty rendition here: Twice Baked Loaded Breakfast Potatoes | Moribyan.
Give the recipe a try, leave a comment with your favorite twist, and share photos — I’d love to see how you make these your own.
Print
Twice Baked Loaded Breakfast Potatoes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Delicious twice baked potatoes filled with eggs, cheese, bacon, and scallions, perfect for brunch or gatherings.
Ingredients
- 4 large russet potatoes
- 4 eggs
- 1 cup (about 4 oz / 113 g) grated cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 4 slices)
- 1/4 cup (60 g) sour cream
- 2 green onions, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil (for rubbing the potatoes)
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the russet potatoes and pierce them with a fork. Rub with olive oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for about 45–60 minutes until tender.
- Once cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, placing the insides in a bowl.
- Mash the potato insides and mix with eggs, cheddar cheese, bacon, sour cream, green onions, salt, and pepper.
- Spoon the mixture back into the potato skins.
- Return the filled potatoes to the oven for an additional 15–20 minutes until heated through and golden.
- Serve warm and enjoy!
Notes
For best taste, avoid overmixing and ensure the filling stays slightly chunky. You can mix in different addons or toppings as you prefer.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 580
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 210mg
