If you relish breakfast dishes that combine comfort, flavor, and a little bit of fun, you are going to adore this Twice Baked Loaded Breakfast Potatoes Recipe. Imagine crispy-on-the-outside, fluffy-on-the-inside potatoes loaded with creamy mashed goodness, crispy bacon bits, cheese, and topped with a perfectly baked egg nestled in each potato shell. This dish is like breakfast and brunch wrapped up into one glorious, hearty experience that’s sure to brighten your morning and impress anyone lucky enough to join you at the table.
Ingredients You’ll Need
The magic of this Twice Baked Loaded Breakfast Potatoes Recipe lies in its straightforward but mighty ingredients. Each one plays a key role—from the russet potatoes that provide the sturdy, fluffy base, to the savory bacon and sharp cheddar that add irresistible bursts of flavor and texture.
- Russet potatoes: The ideal choice for baking with their fluffy interior and crispy skin.
- Olive oil: Helps achieve a perfectly seasoned and golden crispy potato skin.
- Bacon: Adds smoky crunch that complements the creaminess of the potatoes.
- Cheddar cheese: Sharp and melty, it lends rich flavor and gooey texture.
- Eggs: Baked right inside the potato for a fun and satisfying protein punch.
- Sour cream: Brings creamy tang and moisture to the mashed potato filling.
- Milk: Softens the potato mash for that luscious, smooth texture.
- Unsalted butter: Enhances richness and creates a silky mash.
- Salt and pepper: Essential for seasoning all elements perfectly.
- Green onions: Provide a fresh, mild bite and a pop of vibrant color.
- Smoked paprika (optional): Adds a subtle smoky depth for those who love an extra flavor kick.
How to Make Twice Baked Loaded Breakfast Potatoes Recipe
Step 1: Prep and Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Rub each russet potato with olive oil and a generous pinch of salt. Placing them directly on the oven rack helps the skins get beautifully crisp while the inside becomes tender. Bake for 50 to 60 minutes until you can easily pierce the potatoes with a fork. This step creates the perfect base for your twice baked masterpiece.
Step 2: Cook the Bacon
While the potatoes bake, crisp up the chopped bacon in a frying pan over medium heat. This is where that sizzling aroma starts to fill your kitchen and hint at what’s to come. Once the bacon is golden and crispy, transfer it to a paper towel-lined plate to drain excess fat. Crispy bacon bits will add that delightful salty crunch later in the dish.
Step 3: Cool and Prepare Potato Shells
Remove the baked potatoes from the oven and let them cool for about ten minutes so they’re easier to handle. Then, lower the oven temperature to 375°F (190°C). Carefully slice each potato in half lengthwise and scoop out the flesh, leaving a thin border intact to create sturdy shells. The scooped potato goes into a bowl to be mashed and transformed.
Step 4: Make the Potato Filling
Mix butter, sour cream, and milk into the potato flesh until it’s creamy and smooth. Season with salt and pepper to taste. Then fold in half of the bacon, cheddar cheese, and green onions. This creamy, cheesy filling bursting with smoky bacon flavor is what makes this Twice Baked Loaded Breakfast Potatoes Recipe so irresistibly comforting.
Step 5: Fill and Add Eggs
Spoon the potato mixture back into each potato shell, packing it gently but leaving a little hollow space in the center. Crack a fresh egg into each indentation, sprinkle with salt, pepper, and a pinch of smoked paprika if using for an extra flavor punch. Then sprinkle the remaining cheddar cheese over the top.
Step 6: Final Bake
Return your filled potatoes to the oven and bake for 20-25 minutes, until the egg whites are set but the yolks remain to your preferred doneness—runny or firm. Once out of the oven, sprinkle the remaining green onions on top for a fresh finish. Your Twice Baked Loaded Breakfast Potatoes Recipe is now ready to wow.
How to Serve Twice Baked Loaded Breakfast Potatoes Recipe
Garnishes
To really elevate the presentation and flavor, consider topping these potatoes with a dollop of sour cream or a drizzle of hot sauce. Fresh herbs like parsley or chives can add an inviting color contrast and complementary flavor that speaks freshness.
Side Dishes
This recipe is a hearty star on its own, but pairing it with crisp, lightly dressed greens or fresh fruit salad balances the plate beautifully. A fresh glass of orange juice or a light breakfast cocktail will make the meal feel extra special.
Creative Ways to Present
If you’re serving a crowd, present the potatoes on a rustic wooden board or a colorful platter. You could even hollow out smaller baby potatoes for bite-sized versions perfect for brunch buffets. Make it a festive breakfast by adding a sprinkle of paprika or cheese patterns on top before baking.
Make Ahead and Storage
Storing Leftovers
Leftover Twice Baked Loaded Breakfast Potatoes Recipe keeps well in an airtight container in the fridge for up to three days. This makes it a great option for batch cooking or meal prepping when you want a quick, satisfying breakfast or snack later.
Freezing
You can freeze the potatoes before the final bake stage. Wrap them tightly in plastic wrap or foil and place in an airtight freezer bag. They’ll keep well for up to two months. When ready to enjoy, bake them directly from frozen at 375°F (190°C), adding extra time as needed until the eggs are cooked through.
Reheating
To reheat, place the potatoes in a preheated oven at 350°F (175°C) until warmed through and the cheese is melty again, usually about 15-20 minutes. Avoid microwaving for best texture and flavor retention, especially if you want to keep the crispy potato skin.
FAQs
Can I use different types of potatoes for this recipe?
Russet potatoes are ideal because of their fluffy texture and sturdy skins, but yukon gold potatoes could work if you prefer a creamier filling. Just be mindful that the texture may vary slightly.
Is there a vegetarian option for the Twice Baked Loaded Breakfast Potatoes Recipe?
Absolutely! Simply omit the bacon and add sautéed mushrooms or caramelized onions for a tasty vegetarian twist that still delivers lots of flavor.
Can I cook the eggs to a different doneness?
Yes! You can tailor the bake time depending on how you like your eggs—less time for runny yolks or longer for fully cooked. Just keep an eye on them during baking.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt makes a great substitute, providing tanginess and creaminess with a slightly lighter profile.
Can this dish be made ahead entirely and reheated later?
While you can assemble the potatoes ahead, it’s best to add and bake the eggs right before serving to ensure they stay fresh and perfectly cooked.
Final Thoughts
This Twice Baked Loaded Breakfast Potatoes Recipe is truly a celebration of breakfast flavors and textures wrapped into one satisfying dish. It’s warm, cheesy, smoky, and just a little bit indulgent—the perfect way to start any day or impress guests at brunch. Trust me, once you make it, this recipe will be one you come back to again and again. Give it a try and enjoy all the delicious breakfast love baking right out of your oven!
