There is something extra satisfying about turning a basic baked potato into a full breakfast. These Twice Baked Loaded Breakfast Potatoes have crisp potato skins packed with creamy potato, melted cheddar, smoky bacon, and eggs. You get plenty of texture and flavor without needing any tricky cooking skills.
The method takes a little time because the potatoes need to bake until their centers are very soft. Most of that time is hands-off. Once they are tender, you scoop out the centers, make the loaded filling, return it to the skins, add the eggs, and bake everything again.
Large russet potatoes work best here. Their thick skins hold their shape after scooping, while their fluffy centers make a smooth filling. Try to choose potatoes that are close to the same size so they finish baking at roughly the same time.
Plan on about 1 hour 30 minutes from start to finish, with around 30 minutes of active work. The result is a hearty breakfast you can serve straight from the baking sheet with green onions, extra cheese, or your favorite breakfast toppings.
1 hour 30 minutes
30 minutes
Beginner
What You Need
At a Glance
- Scrub and dry the potatoes.
- Bake the potatoes until completely tender.
- Cook the bacon until crisp.
- Slice the baked potatoes lengthwise.
- Scoop out the soft potato centers.
- Mash the potato with butter and sour cream.
- Fold in the cheese and crispy bacon.
- Fill the potato shells with the loaded mixture.
- Create a well for each egg.
- Crack an egg into each potato.
- Bake the loaded potatoes until the eggs set.
- Top with green onions and serve warm.
Scrub and dry the potatoes
Use 4 large russet potatoes, preferably similar in size. Scrub each potato under cool running water to remove any dirt from the skin. A clean vegetable brush works well, but rubbing firmly with your hands is fine if you do not have one. Pat every potato completely dry with a clean kitchen towel. Dry skins bake better and become firmer, which helps them hold the filling later.
Bake the potatoes until completely tender
Place the potatoes on a baking sheet and bake at 400°F (200°C) for 50–60 minutes. Test the thickest potato by pushing a fork into its center. It should slide in with very little resistance. If the middle still feels firm, bake for another 5–10 minutes. A thoroughly softened center matters because firm potato is difficult to scoop and can tear the skin when you try to remove it.
Cook the bacon until crisp
While the potatoes finish baking, place 6 bacon slices in a skillet over medium heat. Cook for about 8–10 minutes, turning as needed, until browned and crisp. Transfer the bacon to a paper-towel-lined plate and let it cool for a few minutes. Crumble or chop it into small pieces once cool enough to handle. Crisp bacon works better than soft bacon because it keeps some texture after being mixed into the creamy potato filling.
Slice the baked potatoes lengthwise
Let the baked potatoes cool for 8–10 minutes, until you can handle them without burning your fingers. Cut each potato lengthwise through the center with a sharp knife. Keep both halves intact and place them cut-side up on the baking sheet. Avoid squeezing the potatoes while cutting; the hot, softened skins can split if pressed too firmly.
Scoop out the soft potato centers
Use a spoon to remove the fluffy center from each potato half and transfer it to a large mixing bowl. Leave about ¼ inch of potato attached to the inside of the skin. That thin layer gives the shell enough strength to hold the filling without collapsing.
Work around the edges gently rather than digging straight down. If a skin starts to tear, stop scooping that area and leave a little extra potato behind.
Mash the potato with butter and sour cream
Add 3 tablespoons butter, ½ cup sour cream, ½ teaspoon salt, and ¼ teaspoon black pepper to the warm potato. Mash with a fork or potato masher until creamy but still slightly textured. Stop once the ingredients are combined. Too much mixing can make the potato filling dense and gummy instead of light and fluffy.
Fold in the cheese and crispy bacon
Add ¾ cup shredded cheddar cheese and about ¾ of the crumbled bacon to the mashed potato mixture. Use a spoon or spatula to fold them through until evenly spread. Save the remaining ¼ cup cheese and bacon for topping. Folding rather than aggressively stirring helps keep the filling fluffy while still giving every potato plenty of cheese and smoky bacon.
Fill the potato shells with the loaded mixture
Divide the filling evenly among the 8 potato shells. Spoon it in loosely and mound it slightly above the edges rather than pressing it down firmly.
Keep each filled potato upright on the baking sheet. If one rocks or tips to the side, rest it gently against another potato so the filling stays in place during the next steps.
Create a well for each egg
Press the back of a tablespoon into the center of each filled potato to form a shallow well about 2 inches wide. Make enough room to hold an egg without pushing through to the skin underneath.
The well should have raised potato around its edges. This creates a small barrier that helps keep the egg centered instead of letting the white immediately run over the sides.
Crack an egg into each potato
Crack each egg into a small bowl first, then carefully pour it into a prepared potato well. This gives you more control than cracking directly over the potato and makes broken shell pieces easier to catch.
Depending on the size of your potatoes and eggs, all the egg white may not fit. Add the yolk first with enough white to fill the well without overflowing. Repeat with the remaining potatoes.
Bake the loaded potatoes until the eggs set
Return the potatoes to a 400°F (200°C) oven and bake for 12–16 minutes. Watch the eggs rather than relying only on the timer. The whites should look opaque and set around the edges, while the yolks can remain slightly soft if you prefer them runny.
For firmer yolks, give the potatoes another 2–4 minutes. Sprinkle the reserved ¼ cup cheddar cheese and bacon over the potatoes during the final few minutes so the cheese melts.
Top with green onions and serve warm
Scatter 3 thinly sliced green onions over the hot potatoes and finish with the remaining crisp bacon if any is left. Add a small pinch of black pepper to taste.
Let the potatoes stand for about 2 minutes before serving. They are best while the cheese is melted, the filling is hot, and the potato skins still have some crispness. Serve one or two halves per person depending on how hearty you want breakfast to be.
Troubleshooting Your Breakfast Potatoes
| If This Happens | Try This |
|---|---|
| Potato skins tear | Leave about ¼ inch of potato attached to the skin instead of scraping it completely clean. |
| Filling feels dry | Mix in sour cream 1 tablespoon at a time until the filling becomes creamy again. |
| Filling turns gummy | Stop mixing once everything is combined. Overworking cooked potato can make the texture sticky and dense. |
| Egg runs over the sides | Make a wider well and add the yolk first. Use only as much egg white as the potato can comfortably hold. |
| Egg white is still runny | Return the potatoes to the oven for another 2–3 minutes, then check again. |
Frequently Asked Questions
Yes. Prepare the potato filling and refill the shells, then refrigerate them in a covered container. Add the eggs shortly before the final bake.
Monterey Jack, Colby Jack, pepper Jack, or a mild mozzarella can work. Choose a cheese that melts well.
Yes. Leave the bacon out or replace it with cooked breakfast sausage, sautéed mushrooms, or diced bell peppers.
Reheat them at 350°F (175°C) until the potato filling is hot throughout. Keep in mind that reheating will cook the egg yolk further.
You can, but smaller potatoes leave less room for the egg. Lar
Twice Baked Loaded Breakfast Potatoes
Total Time: 1 hour 30 minutes | Difficulty: Beginner
What You Need
- 4 large russet potatoes
- 4 large eggs
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 3 tablespoons butter
- ½ cup sour cream
- 3 green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Quick Steps
- Scrub and dry the potatoes.
- Bake at 400°F (200°C) for 50–60 minutes.
- Cook the bacon until crisp.
- Slice the potatoes lengthwise.
- Scoop out the centers, leaving a ¼-inch border.
- Mash with butter, sour cream, salt, and pepper.
- Fold in cheddar and bacon.
- Spoon the filling into the potato shells.
- Make a shallow well in each filled potato.
- Add an egg to each well.
- Bake for 12–16 minutes until the egg whites set.
- Top with green onions, cheese, and bacon.
Conclusion
These Twice Baked Loaded Breakfast Potatoes give you crisp potato skins, creamy cheesy centers, smoky bacon, and baked eggs all in one filling breakfast.
Once you know how to keep the potato shells sturdy and make enough room for the eggs, the recipe is straightforward to repeat. You can also change the cheese, meat, or fresh toppings to suit what you have on hand.
Serve them warm for breakfast or brunch, and save this recipe to your Pinterest breakfast board so you can find it when you want a hearty weekend meal.
Twice Baked Loaded Breakfast Potatoes
Ingredients
Equipment
Method
- Scrub the potatoes under cool running water and dry them thoroughly.
- Bake at 400°F (200°C) for 50–60 minutes, or until fork-tender.
- Cook the bacon over medium heat for 8–10 minutes until crisp. Drain, cool, and crumble.
- Cool the baked potatoes for 8–10 minutes, then slice each one lengthwise.
- Scoop the centers into a mixing bowl, leaving about ¼ inch of potato inside each skin.
- Mash the potato with butter, sour cream, salt, and black pepper.
- Fold in ¾ cup cheddar cheese and about ¾ of the bacon.
- Divide the filling evenly among the potato shells.
- Make a shallow well about 2 inches wide in the center of each filled potato.
- Carefully add an egg to each potato well. If needed, use only enough egg white to prevent overflowing.
- Bake at 400°F (200°C) for 12–16 minutes, until the whites are set and the yolks reach your preferred doneness. Add the remaining cheese and bacon during the final few minutes.
- Top with sliced green onions, rest for about 2 minutes, and serve warm.
Notes
- Choose large russet potatoes with similar sizes so they cook evenly.
- Leave about ¼ inch of potato inside each skin to prevent the shells from tearing.
- Avoid overmixing the filling, which can make the potatoes gummy.
- For firmer egg yolks, bake for an additional 2–4 minutes.
- Monterey Jack, Colby Jack, or pepper Jack can replace cheddar.
- For a meat-free version, omit the bacon and try sautéed mushrooms or diced bell peppers.
- Filled potato shells can be prepared ahead and refrigerated. Add the eggs shortly before the final bake.
