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–+ servings

Twice Baked Loaded Breakfast Potatoes

These loaded breakfast potatoes are a comforting and customizable brunch option, featuring crispy skins, creamy filling, and baked eggs for a satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Brunch, Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal

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.

Notes

For a lighter version, reduce butter and sour cream, substituting Greek yogurt. Customize with different proteins and veggies.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 14gFat: 12gSaturated Fat: 6gSodium: 420mgFiber: 5gSugar: 2g
Keyword Breakfast Potatoes, Brunch Recipes, Comfort Food, Loaded Potatoes, Twice Baked Potatoes
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