A Hearty, Cheesy, Protein-Packed Morning Comfort Dish

Why Breakfast Potatoes Become Even Better Twice Baked

Potatoes already hold a special place in breakfast culture. From hash browns to skillet fries, they provide comfort, warmth, and a satisfying base for protein-rich toppings.

But twice baked potatoes elevate that idea completely.

When potatoes are baked once, their interior becomes fluffy and light. When they are baked a second time after being filled with butter, eggs, cheese, and breakfast toppings, they transform into something richer, more structured, and deeply comforting.

Twice Baked Loaded Breakfast Potatoes combine:

• the fluffy interior of baked potatoes
• the creamy richness of mashed filling
• the protein boost of eggs and bacon
• the melted finish of cheese
• the crispness of the potato skin

They are filling, customizable, and ideal for both casual mornings and brunch gatherings.

They are also extremely practical. You can bake the potatoes ahead of time and assemble them later, making them perfect for busy mornings or hosting guests.

Let’s build them.

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Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• Salt for potato skins
• 3 tablespoons butter
• 1/3 cup milk or cream
• 1 cup shredded cheddar cheese
• 4 eggs
• 4 slices cooked bacon, chopped
• 2 tablespoons chopped green onions
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: sour cream for topping

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Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub potatoes clean and dry well.
3. Rub skins with olive oil and sprinkle lightly with salt.
4. Place potatoes directly on oven rack or baking sheet.
5. Bake for 45–60 minutes until fork tender.
6. Remove and allow to cool slightly.
7. Slice potatoes in half lengthwise.
8. Carefully scoop out the inside, leaving a thin shell intact.
9. Place potato flesh into a bowl.
10. Add butter, milk, garlic powder, salt, and pepper.
11. Mash until creamy but slightly chunky.
12. Stir in half the cheese and half the bacon.
13. Spoon mixture back into potato shells.
14. Make a small well in the center of each filled potato.
15. Crack one egg into each well.
16. Sprinkle remaining cheese and bacon on top.
17. Return potatoes to oven.
18. Bake 12–18 minutes until egg whites are set.
19. Remove and sprinkle with green onions.
20. Serve warm with optional sour cream.

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Why This Recipe Works So Well

The First Bake Builds Structure

The initial bake cooks the potato completely and dries the skin slightly, making it sturdy enough to hold fillings without collapsing.

The Creamy Filling Prevents Dryness

Butter and milk ensure the filling stays moist even after the second bake.

Eggs Add Protein and Visual Appeal

The baked egg creates a rich center and makes each potato feel like a complete meal.

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Best Occasions to Serve Them

These potatoes are perfect for:

• weekend brunches
• family breakfasts
• holiday mornings
• meal prep breakfasts
• breakfast-for-dinner nights
• buffet-style brunch tables
• post-workout protein meals

They are filling enough to be served as the main dish rather than a side.

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Pro Tips for Perfect Breakfast Potatoes

Use russet potatoes for the fluffiest texture.
Do not scoop too much potato or shells may tear.
Bake eggs just until whites set to avoid rubbery yolks.
Add a small cheese layer on top for a golden finish.
Let them rest briefly before serving so filling sets.

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Flavor Variations You Can Try

Sausage version: Replace bacon with cooked breakfast sausage.
Veggie version: Add sautéed spinach, peppers, and onions.
Southwest version: Add black beans, chili powder, and salsa.
Creamy version: Mix sour cream into the filling.
Spicy version: Add jalapeños or hot sauce.

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Storage and Reheating

Refrigerate up to 3 days.
Reheat in oven at 350°F for 12–15 minutes.
Avoid microwave for best texture.
Freeze without eggs if planning long storage.

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