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
Scale
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.
