If you are looking to impress your family or friends with a comforting yet exciting breakfast dish, the Twice Baked Loaded Breakfast Potatoes Recipe is an absolute winner. This delightful meal takes humble russet potatoes and transforms them into a warm, cheesy, savory creation packed with fluffy scrambled eggs, crispy bacon or sausage, and fresh green onions. The combination of creamy mashed potatoes folded into flavorful fillings and then baked again for a golden, melty finish creates a breakfast experience you’ll want to make again and again. Whether it’s for a casual weekend brunch or a special holiday morning, these twice baked loaded breakfast potatoes are sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but essential ingredients, each thoughtfully chosen to bring the perfect balance of creamy texture, savory flavor, and vivid color. These basics are staples in many kitchens and combine effortlessly to give you a satisfying and hearty dish.
- 4 large russet potatoes: Ideal for baking, these potatoes provide a fluffy base for mashing and filling.
- 6 large eggs: Whisked and scrambled to add protein and rich flavor throughout.
- 1/2 cup milk: Adds creaminess to the scrambled eggs for a soft texture.
- 1/2 cup shredded cheddar cheese: Melts beautifully and adds sharpness and gooey goodness.
- 1/2 cup cooked and crumbled bacon or breakfast sausage: Adds a smoky, savory punch to every bite.
- 1/4 cup chopped green onions: Brings a fresh, mild onion flavor and bright green color.
- 1/4 cup sour cream: Introduces tanginess and creaminess to the mashed potato filling.
- 2 tablespoons unsalted butter: Enriches the potatoes with velvety smoothness.
- Salt and black pepper to taste: Essential seasonings to enhance all the natural flavors.
- Extra cheese and green onions for topping (optional): Perfect for a finishing touch that adds more flavor and visual appeal.
How to Make Twice Baked Loaded Breakfast Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Poke each russet potato several times with a fork to allow steam to escape during baking. Bake the potatoes directly on the oven rack for 45 to 50 minutes until they are tender all the way through. This initial bake ensures a fluffy interior ready to be scooped out and mixed with the other ingredients.
Step 2: Prepare the Potato Shells and Mash the Filling
When the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the fluffy insides into a mixing bowl, leaving a thin shell intact. Reduce the oven temperature to 375°F (190°C) for the second bake. To the potato flesh, add butter, sour cream, salt, and black pepper, and mash everything together until smooth and creamy. This mixture forms the delicious base that complements the eggs and bacon inside.
Step 3: Scramble the Eggs
In a separate bowl, whisk together the eggs and milk. Pour the mixture into a hot skillet over medium heat and gently scramble until just set but still soft and moist. These scrambled eggs add a fluffy, luscious texture that pairs perfectly with the potatoes and cheese.
Step 4: Combine and Fill the Potato Shells
Fold the scrambled eggs, cheddar cheese, crumbled bacon or sausage, and chopped green onions into the mashed potato mixture. This step brings together all the flavors and textures into one irresistible filling. Spoon the mixture evenly back into the potato skins, packing them generously for the ultimate loaded experience.
Step 5: Bake for the Final Touch
Place the filled potato halves on a baking sheet. If you’d like, sprinkle extra cheese on top for a melty, golden crust. Bake in the oven for 15 to 20 minutes until the filling is heated through and the tops are delightfully browned. Once out of the oven, garnish with additional green onions to add a pop of color and fresh flavor right before serving.
How to Serve Twice Baked Loaded Breakfast Potatoes Recipe
Garnishes
Adding garnishes elevates the dish’s presentation and adds an extra layer of flavor. Freshly chopped green onions are a classic choice for their bright and slightly pungent taste. For a different twist, you could sprinkle crumbled crispy bacon or even a dollop of sour cream on top to add creaminess and indulgence.
Side Dishes
These twice baked loaded breakfast potatoes shine on their own but pairing them with simple sides creates a full brunch spread. Consider serving with crisp mixed greens tossed in light vinaigrette or fresh fruit salad to balance the richness. If you want more protein, a side of smoked salmon or grilled sausage links complements the dish beautifully.
Creative Ways to Present
You can serve these loaded potatoes right out of their shells or, for a more elegant touch, scoop the filling into mini avocados or halved bell peppers. Another fun way is to turn the filling into small fritters and pan-fry them for a crispy outside texture. No matter how you present them, the Twice Baked Loaded Breakfast Potatoes Recipe will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. The flavors actually meld nicely when stored, so reheating can taste just as good as fresh, especially if you crisp up the top again in the oven or toaster oven.
Freezing
This Twice Baked Loaded Breakfast Potatoes Recipe is freezer-friendly. Assemble the filled potato skins but don’t bake them the second time. Wrap each potato tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to enjoy, bake from frozen at 375°F (190°C) for 25 to 30 minutes, until heated through and golden on top.
Reheating
For the best texture on reheated once-baked potatoes, warm them in a 350°F (175°C) oven for about 15 minutes. Avoid microwaving if possible, as it can make the skins soggy. A quick 2-3 minute broil at the end can bring back some crispy, bubbly goodness.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are preferred for their fluffy texture when baked, but you can use Yukon Gold if you want a creamier filling. Just note that Yukon Golds will be less fluffy and a bit more buttery in flavor.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the bacon or sausage and add sautéed mushrooms, bell peppers, or spinach to keep the dish flavorful and hearty without meat.
Can I prepare the filling the night before?
Yes, you can prepare the mashed potato and egg filling ahead of time and store it in the refrigerator for up to 24 hours. Just stuff and bake on the day you plan to serve.
How spicy is this recipe? Can I add heat?
The traditional recipe is mild, allowing the natural flavors to shine. If you love spice, add diced jalapeños to the filling mix or sprinkle cayenne pepper for a gentle kick.
What can I serve instead of sour cream?
If you don’t have sour cream, plain Greek yogurt works wonderfully as a tangy, creamy substitute that also adds protein.
Final Thoughts
The Twice Baked Loaded Breakfast Potatoes Recipe is one of those magical dishes that feels like a special treat but comes together with simple, everyday ingredients. From the crispy, golden outside to the creamy, cheesy, egg-studded filling, it’s a winning combination that brings warmth and comfort to the breakfast table. I wholeheartedly encourage you to try making it soon — it’s sure to become a household favorite that everyone looks forward to waking up for!
Print
Twice Baked Loaded Breakfast Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying morning meal featuring fluffy baked russet potatoes filled with creamy mashed potato, scrambled eggs, cheese, bacon or sausage, and green onions. Perfect for brunch or a make-ahead breakfast, these golden crispy topped potatoes combine comforting flavors with a rich texture that’s sure to please any crowd.
Ingredients
Potatoes
- 4 large russet potatoes, scrubbed clean
Egg Mixture
- 6 large eggs
- 1/2 cup milk
Fillings & Toppings
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon or breakfast sausage
- 1/4 cup chopped green onions
- 1/4 cup sour cream
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Extra cheese and green onions for topping (optional)
Instructions
- Bake Potatoes: Preheat the oven to 400°F (200°C). Pierce each russet potato several times with a fork and place them directly on the oven rack. Bake for 45–50 minutes or until the potatoes are tender when pierced with a knife. Remove and let cool slightly.
- Scoop Potato Flesh: Cut each baked potato in half lengthwise. Carefully scoop out the insides into a mixing bowl, leaving a thin, sturdy shell to hold the filling.
- Prepare Filling: Reduce oven temperature to 375°F (190°C). To the scooped potato flesh, add unsalted butter, sour cream, salt, and black pepper. Mash with a potato masher or fork until smooth and creamy.
- Scramble Eggs: In a small bowl, whisk together the eggs and milk. Heat a nonstick skillet over medium heat and cook the egg mixture, stirring gently, until just set into soft scrambled eggs. Remove from heat.
- Combine Filling Ingredients: Fold the scrambled eggs, shredded cheddar cheese, crumbled bacon or sausage, and chopped green onions into the mashed potato mixture. Mix gently to combine evenly.
- Fill Potato Skins: Spoon the loaded filling back into the potato shells, distributing it evenly among all halves. Place the stuffed potatoes on a baking sheet.
- Bake Again: Sprinkle extra cheese over the tops if desired. Bake the filled potatoes in the preheated 375°F (190°C) oven for 15–20 minutes, or until heated through and the tops are golden and bubbly.
- Serve: Garnish with additional chopped green onions before serving warm. Enjoy a deliciously hearty breakfast or brunch.
Notes
- These potatoes are perfect for make-ahead breakfasts or brunch gatherings.
- Add diced bell peppers, mushrooms, or fresh spinach for extra flavor and nutrition.
- Freeze filled potatoes before the second bake for convenient meal prep and bake straight from frozen when ready.
