Go Back

Twice Baked Loaded Breakfast Potatoes

Twice baked breakfast potatoes are filled with creamy mashed potato, scrambled eggs, bacon, and sharp cheddar. Baked until the cheese melts and the center reaches 160°F, they make a hearty breakfast with crisp-edged potato shells.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Cooling and resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp olive oil
  • 6 bacon slices
  • 2 tbsp unsalted butter
  • 0.33 cup sour cream
  • 0.25 cup milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 eggs large
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

  1. Preheat the oven to 400°F.
  2. Prick the potatoes all over with a fork, rub them with the olive oil, and set them on a rimmed baking sheet.
  3. Bake for 55–70 minutes, until a knife slides easily into the center.
  4. While the potatoes bake, cook the bacon in a skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  5. Drain the bacon on paper towels and leave about 1 tablespoon of drippings in the skillet.
  6. Transfer the potatoes to a cutting board and cool for 10 minutes.
  7. Reduce the oven temperature to 375°F.
  8. Cut each potato in half lengthwise and scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell.
  9. Return the potato shells to the baking sheet.
  10. Mash the potato flesh with the butter, sour cream, milk, salt, and pepper until creamy.
  11. Whisk the eggs.
  12. Scramble the eggs in the bacon drippings over medium-low heat for 3–5 minutes, stirring, until just set with no runny egg.
  13. Crumble the bacon.
  14. Fold the eggs, 1/2 cup of the cheddar, and half of the bacon into the mashed potatoes.
  15. Divide the filling among the potato shells.
  16. Top with the remaining 1/2 cup cheddar and bacon.
  17. Bake at 375°F for 15–20 minutes, until hot throughout, the cheese is melted, and the center registers 160°F.
  18. Rest for 5 minutes.
  19. Sprinkle with the scallions and serve.

Notes

For sturdy shells, leave the 1/4-inch-thick layer of potato intact when scooping. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter, sour cream, milk, and cheddar.