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Twice Baked Loaded Breakfast Potatoes - Easy & Filling!

Twice Baked Loaded Breakfast Potatoes

Warm, hearty, and incredibly flavorful, these Twice Baked Loaded Breakfast Potatoes are the ultimate comfort breakfast—crispy on the outside, creamy on the inside, and packed with bacon, eggs, cheese, and more. Make ahead for busy mornings or serve fresh for weekend brunch.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 potato halves
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes scrubbed and dried
  • 4 eggs optional, one per potato half
  • 1/2 cup shredded cheddar cheese plus extra for topping
  • 4 slices cooked bacon or turkey bacon, crumbled
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 2 green onions chopped
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper
Optional Add-ins
  • chopped spinach, bell peppers, sausage for variations

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Rub potatoes with oil and salt, then bake for 50 minutes or until fork tender.
  2. Let cool slightly, then slice each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell.
  3. Mash the scooped-out potato with butter, sour cream, salt, and pepper until smooth.
  4. Mix in bacon, cheddar cheese, and green onions. Optional: Crack one egg into each shell before adding filling around it.
  5. Fill the potato shells with the mixture and top with extra cheese.
  6. Return to the oven and bake for 15–20 minutes until golden and bubbly.

Notes

Customize with your favorite toppings like sausage, spinach, or spicy peppers. Prepare the night before and bake in the morning for an easy, make-ahead breakfast!