Go Back

Twice Baked Loaded Breakfast Potatoes

Fluffy baked potatoes stuffed with creamy filling, eggs, bacon, and cheese, then baked again for a hearty breakfast dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 potatoes
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes large
  • 2 tbsp olive oil
  • salt for skins
Filling
  • 3 tbsp butter
  • 0.33 cup milk or cream
  • 1 cup cheddar cheese shredded
  • 4 eggs
  • 4 slices bacon cooked and chopped
  • 2 tbsp green onions chopped
  • 0.5 tsp garlic powder
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon
  • Oven-safe tray

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Rub potatoes with oil, salt skins, and bake until tender.
  3. Cut in half and scoop out centers.
  4. Mash potato with butter, milk, seasoning, and half cheese.
  5. Return filling to shells and make a well.
  6. Crack egg into each potato and top with bacon and cheese.
  7. Bake again until eggs are set.

Notes

For best results, slightly underbake eggs so yolks remain creamy. Serve immediately for best texture.