Easy Twice-Baked Loaded Breakfast Potatoes Recipe
Easy twice baked breakfast potatoes with crispy skins, creamy mashed centers, melted cheese, and baked eggs, perfect for brunch, holidays, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes
- 4 eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 3 tablespoons butter
- 1/2 cup sour cream or Greek yogurt
- 2 green onions or chives, sliced
- Salt
- Black pepper
- 1/2 cup cooked turkey bacon or chicken sausage (optional)
- 1/2 cup sautéed mushrooms, bell peppers, or spinach (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry potatoes, then pierce several times with a fork.
- Bake potatoes on a baking sheet or oven rack for 45–60 minutes until tender.
- Cool slightly, slice lengthwise, and scoop out flesh, leaving a thin layer in the skins.
- Mash potato flesh with butter, sour cream or Greek yogurt, salt, and pepper.
- Stir in shredded cheese, reserving some for topping.
- Fold in optional turkey bacon, chicken sausage, or vegetables.
- Fill potato skins and create a small well in the center.
- Sprinkle with reserved cheese.
- Crack eggs into wells and season lightly.
- Bake again for 15–20 minutes until egg whites are set.
- Garnish with green onions or chives and serve warm.
Notes
Use similar-sized potatoes for even baking. Add half an egg per potato if eggs are large to prevent overflow. Bake longer for fully set yolks.