Twice Baked Loaded Breakfast Potatoes A Shareable & Impressive Morning Meal. Picture this: it is a lazy weekend, friends are coming over, and you want breakfast to feel special without babysitting a frying pan. These hearty potatoes do the heavy lifting. They are comforting, customizable, and honestly pretty irresistible. The edges get crisp, the centers turn creamy, and each bite tastes like a diner plate tucked into a potato boat. You can build a mini buffet around them, and everyone gets exactly what they like. 
How to Make Our Twice Baked Breakfast Potatoes?
Here is my reliable method that works for a cozy family morning or a crowd. Plan on two medium russet potatoes per person if you are feeding big appetites, or one per person with plenty of sides.
Roast and prep the spuds
Start with large, sturdy russet potatoes. Scrub, dry, and poke each potato with a fork. Rub them with a bit of oil and a sprinkle of salt for extra crispy skins. Bake at 400°F directly on the oven rack for about 55 to 70 minutes, depending on size, until the skins are firm and the insides are soft when pierced.
Let them cool just enough to handle, then slice each potato lengthwise. Gently scoop out the flesh into a bowl, leaving a thin, stable shell so the skins hold their shape. Set the shells aside on a baking sheet.
Mix the creamy, cheesy filling
Mash the scooped potato with butter, sour cream, a splash of milk or cream, salt, and pepper. Stir in grated cheddar, a pinch of garlic powder, and chopped chives or green onions. Fold in crisp bacon pieces if you like. You are aiming for creamy and scoopable, not too loose. Taste and adjust seasoning now so the flavor pops later.
Fill, bake again, and finish
Spoon the filling back into the shells, mounding it slightly. Make a shallow divot on top of each so an egg can nest without sliding off. Return to the oven at 400°F for 10 to 12 minutes to heat through. Crack a small or medium egg into each divot. Bake another 10 to 13 minutes, until the whites are set and the yolks are how you like them. Sprinkle with more cheese in the last few minutes so it melts beautifully.
Top with more bacon, chives, and a dollop of sour cream. A dash of hot sauce or smoked paprika adds a nice kick. Serve hot.
Make ahead and reheat
Assemble the potatoes in advance without the eggs. Keep them covered in the fridge for up to 24 hours. When ready to serve, warm them at 375°F for 15 to 20 minutes, then crack in the eggs and finish baking. This is the simplest way to get the vibe of a diner breakfast on a busy morning.
Looking for more morning inspiration to round out your menu? Check out these easy breakfast ideas that pair perfectly with potatoes and coffee.
Pro note: If you want to keep eggs separate for picky eaters, bake the filled potatoes first, then top with scrambled or soft-boiled eggs before serving.
Why this works: The skin crisps while the inside gets creamy and full of flavor. The egg bakes right on top, so every bite feels complete.
Make it special: A sprinkle of everything bagel seasoning right before serving is unexpectedly perfect.
Try it once and you will see why these are my brunch go-to: they hold heat well, they stack on a platter, and they deliver the comfort everyone craves.
My favorite part: the edges of the cheese that crisp onto the potato. Heaven.
Variations
Protein and veggie swaps
There is no single right way here. Think of these as potato boats waiting for your favorite breakfast. Try cooked sausage, diced ham, or shredded rotisserie chicken. Swap cheddar for pepper jack, Swiss, or feta. Fold in sautéed peppers and onions, baby spinach, or roasted broccoli. You can go Tex-Mex with black beans and salsa, or keep it classic with bacon and scallions.
Want a fresh twist? Use sweet potatoes and season the mash with a little cinnamon and cayenne, then top with turkey bacon and feta. Or go veggie-heavy with mushrooms, kale, and goat cheese. If you are making these for kids, skip the heat and add tiny cubes of cooked ham for milder flavor.
For a lighter take, reduce the butter and sour cream and add Greek yogurt. It still turns out creamy, just a bit brighter. And if you are serving a big group, create a potato bar with bowls of toppings. People love to customize their own.
I like to include one batch with scrambled eggs folded into the filling and another batch with a baked egg on top. It makes the platter look fun and gives your guests options.
Keyword to remember for planning: Twice Baked Loaded Breakfast Potatoes are about flexibility. Use what you have, and use what you love.
Tips for Success
Crispy skins, tender centers
Do not wrap the potatoes in foil. Baking directly on the rack keeps the skins from steaming. Salt the skins lightly before roasting for extra flavor. If your potatoes are huge, give them a few extra minutes so the centers get nice and fluffy.
A smaller egg sits better on the potato. If your eggs are extra large, scoop a deeper divot or crack the egg into a small bowl first so you can pour slowly. For runny yolks, start checking at the 9 minute mark after adding the eggs.
Always taste your filling before stuffing. Potatoes need more salt than you think. Balance with a little acid if needed like a squeeze of lemon or a spoonful of Greek yogurt to brighten things up.
If you are feeding a crowd, bake on two racks and rotate the sheets halfway through to keep everything even. Keep finished potatoes warm on low heat until serving.
We made these for a neighborhood brunch and every single plate came back empty. The potatoes were crispy, the eggs were jammy, and I was so relaxed because most of the work was done ahead of time.
Another rule I love: garnish with something fresh. Chives, parsley, or sliced green onions make them look and taste brighter.
When I am planning a larger menu anchored by Twice Baked Loaded Breakfast Potatoes, I keep the other sides simple so the potatoes shine.
What Is In These Stuffed Breakfast Potatoes?
Here is a simple, reliable ingredient list. Swap where it makes sense for your taste or diet needs.
- Russet potatoes, large and evenly sized
- Butter and sour cream for a creamy mash
- Milk or cream to loosen the filling
- Shredded cheddar or your favorite melty cheese
- Cooked bacon or sausage, chopped small
- Chives or green onions for freshness
- Eggs, one per potato half or as many as you like
- Salt, pepper, and garlic powder for seasoning
- Optional extras: hot sauce, smoked paprika, everything bagel seasoning
That is the base. It is comfort food magic. If you keep these on hand, you can put together Twice Baked Loaded Breakfast Potatoes with little notice, which is ideal when weekend guests wake up hungry.
What To Serve With Loaded Breakfast Potato Skins
These potatoes handle the heavy lifting, so sides can stay light and fresh. Mix and match a few of these and you will have a brunch spread that feels complete without extra stress.
- Crisp greens tossed with lemon vinaigrette
- Fresh fruit salad with berries and mint
- Simple arugula and shaved Parmesan
- Breakfast sausage links or turkey bacon for extra protein
- Avocado slices with lime and sea salt
- Biscuits or toast with jam for a little sweet note
If you want a sweet finish, these easy dessert ideas are crowd-pleasers and pair nicely with salty, cheesy potatoes. And if you are curating a whole menu for weekend mornings, save this roundup of more breakfast recipes for later.
For hosting, I like to set out a few bowls of toppings like salsa, sliced jalapeños, and extra cheese so people can customize right at the table.
When I am planning for a larger group, I schedule the potatoes first and build everything else around them. It keeps the morning calm in the kitchen.
Common Questions
How many can I make at once?
Bake as many as fit on two rimmed sheets without crowding. Rotate the sheets halfway through roasting and again while finishing with the eggs to keep heat even.
Can I use sweet potatoes?
Yes. The method is the same, though sweet potatoes can be softer. Use a lighter hand when scooping so the shells do not tear. They are great with feta and turkey sausage.
What if I do not want to bake eggs on top?
No problem. Serve with soft-scrambled eggs, poached eggs, or even slices of hard-boiled eggs. The potato still feels complete and you can control doneness more easily.
How do I reheat leftovers?
Warm at 350°F for about 12 to 15 minutes. If there is a baked egg on top, reheat gently so it does not overcook. A quick microwave blast can soften the mash, then finish in the oven for crisp edges.
Can I make these vegetarian or gluten free?
Yes and yes. Skip the meat or use plant-based sausage. Everything else is naturally gluten free. Check your seasoning blends to be safe.
Ready To Brunch Like A Pro
Hosting does not need to be fussy when you have Twice Baked Loaded Breakfast Potatoes on the menu. Roast, scoop, mix, and bake again, and you have a main dish that feels special but is totally doable. If you want more inspiration, try this style from other cooks too, like the savory approach in Twice Baked Breakfast Potatoes | Spoon Fork Bacon or the sweet potato spin in Paleo Twice Baked Breakfast Sweet Potatoes | Plaid & Paleo. Set out toppings, brew a big pot of coffee, and watch everyone dig in happily. You have got this, and your brunch crew is going to ask for these again.
Twice Baked Loaded Breakfast Potatoes
Ingredients
For the Potatoes
- 4 large Russet potatoes Scrubbed, dried, and poked with a fork
- 2 tablespoons Butter For mashing
- 1/2 cup Sour cream For creaminess
- 1/4 cup Milk or cream
- 1 cup Shredded cheddar cheese Or favorite melty cheese
- 1 teaspoon Garlic powder
- 1/4 cup Chives or green onions Chopped
- 4 slices Cooked bacon Chopped small
- 4 large Eggs One per potato half
- to taste Salt
- to taste Pepper
- to taste Hot sauce Optional for serving
- to taste Smoked paprika Optional for serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub, dry, and poke holes in the russet potatoes with a fork. Rub them with oil and sprinkle with salt.
- Bake the potatoes directly on the oven rack for 55 to 70 minutes until the skins are firm and the insides are soft.
- Let the baked potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
Mixing the Filling
- Mash the scooped potato flesh with butter, sour cream, and milk or cream until creamy. Stir in the cheddar cheese, garlic powder, chives, and bacon. Season with salt and pepper.
Baking
- Spoon the filling back into the potato skins and create a small divot for the egg.
- Return the potatoes to the oven and bake for 10 to 12 minutes until heated through.
- Crack an egg into each divot and bake for an additional 10 to 13 minutes until the eggs are set to your liking.
- Remove from the oven, sprinkle with more cheese, chives, and serve hot with a dollop of sour cream.
Make Ahead
- Assemble the potatoes without eggs and store in the fridge for up to 24 hours. When ready, heat at 375°F (190°C) for 15 to 20 minutes, then add the eggs and finish baking.