Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 4
What’s better than a warm, cheesy baked potato? A Twice Baked Loaded Breakfast Potato — fluffy on the inside, crispy on the edges, and stuffed with all your morning favorites! Think eggs, cheese, bacon, and a touch of love, baked together for the coziest breakfast ever.
Perfect for simple good breakfast easy recipes or a weekend treat for the family, these loaded breakfast potatoes are a true comfort food win. They’re filling, budget-friendly, and made with pantry staples — ideal for recipes for beginners easy or anyone wanting a hearty start to the day.
- ✔️ Easy to prep ahead — great for recipes for the week
- ✔️ Perfect for busy mornings or early morning breakfast
- ✔️ Feeds two or the whole family — cheap recipes for two approved
- ✔️ Cozy, cheesy, and endlessly customizable
- ✔️ Great for mom breakfast ideas or hearty breakfast ideas for men
Want to make them your own? Add sautéed veggies for color, use turkey bacon for a lighter twist, or top with avocado and hot sauce for a bold kick. However you load them, these breakfast ideas filling are guaranteed to make everyone at the table happy — even at midnight. (Yes, they’re that good — perfect for midnight food recipes too!)
Ingredients
| Ingredient | Amount |
|---|---|
| Large russet potatoes | 4 |
| Eggs | 4 |
| Cooked bacon (crumbled) | 1/2 cup |
| Shredded cheddar cheese | 1 cup |
| Greek yogurt or sour cream | 1/3 cup |
| Green onions (sliced) | 2 tbsp |
| Butter | 2 tbsp |
| Salt & pepper | To taste |
Choosing the Best Ingredients
Potatoes: Use russet or baking potatoes — their thick skins and fluffy centers hold up perfectly for double baking.
Cheese: Sharp cheddar melts beautifully and gives that rich “breakfast diner” flavor. You can mix with mozzarella for extra stretch.
Protein: Bacon is classic, but sausage or turkey bacon are great swaps if you want to mix things up.
Pro Tips & Swaps
- Vegetarian: Skip bacon and add sautéed mushrooms or spinach.
- Lighter version: Use Greek yogurt instead of sour cream.
- Dairy-free: Try vegan cheese and olive oil instead of butter.
- Extra protein: Add scrambled egg whites to the filling before baking.
Serve with a Strawberry Matcha Latte or Whipped Pink Lemonade for a bright, balanced breakfast combo.
How to Make Twice Baked Loaded Breakfast Potatoes
- Preheat oven to 400°F (200°C). Wash and dry potatoes thoroughly.
- Rub each potato with a little oil and salt. Bake directly on the oven rack for 45 minutes until tender.
- Let cool slightly, then slice each potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a sturdy shell.
- Mash the scooped potato with butter, yogurt, half the cheese, and half the bacon. Add salt and pepper to taste.
- Spoon the mixture back into the shells, pressing lightly to fill evenly.
- Crack one egg over each potato half (optional for extra protein).
- Top with remaining cheese and bacon, then bake another 10–12 minutes until eggs are set and tops are golden.
- Sprinkle green onions on top and serve warm.
Pro Tips for Texture
- Don’t overbake the second time — you want a soft interior and crispy top.
- Brush the potato skins lightly with oil for extra crunch.
- Let them rest 2 minutes before serving so the eggs finish setting perfectly.
- For a crowd: prep everything the night before, refrigerate, then bake fresh in the morning.
Variations
- Southwest Style: Add black beans, jalapeños, and salsa.
- Veggie Lover: Fold in spinach, peppers, or zucchini.
- Meat Lover: Mix bacon, sausage, and ham — triple loaded!
- Mini Version: Use baby potatoes for snack-sized bites.
- Midnight Snack: Top leftovers with a fried egg and hot sauce!
They pair perfectly with Air Fryer Garlic Parmesan Potatoes or a light Brussels Sprout & Apple Salad for a balanced plate.
Best Sauces, Sides & Storage
Top It Off
- Avocado slices or guacamole
- Hot sauce or sriracha
- Sour cream or Greek yogurt
- Fresh herbs — chives, parsley, or cilantro
- Cheese sauce or melted cheddar drizzle
Perfect Sides
- Roasted Sweet Potatoes with Cinnamon & Honey
- Strawberry Matcha Latte
- Whipped Pink Lemonade
- Air Fryer Breakfast Burrito
Troubleshooting
- Potatoes too dry? Add more yogurt or a splash of milk to the mash.
- Eggs overcooked? Bake a few minutes less next time — yolks should be soft.
- Too bland? Add garlic powder, paprika, or a sprinkle of sharp cheese.
- Potatoes collapsing? Leave a bit more flesh inside the skins next time.
- Cheese too oily? Use a low-moisture cheddar blend.
Storage & Reheat
Store in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. Reheat at 350°F (175°C) for 10 minutes in the oven or 5 minutes in the air fryer for crispy edges.
FAQ
Can I make these ahead? Yes! Prep everything the night before, refrigerate, and bake fresh in the morning. What type of potatoes work best? Russets or Yukon Golds — they hold their shape and get perfectly crisp on the edges. Can I use scrambled eggs instead of cracked eggs? Absolutely! Stir them into the filling before the final bake. What’s the best cheese for melting? Cheddar, Monterey Jack, or mozzarella — or a mix for extra gooeyness! Can I serve them for dinner? Yes! Add extra protein and you’ve got a full meal. Great as a cheap recipe for two or hearty evening comfort food.
Comfort food meets breakfast goals! These Twice Baked Loaded Breakfast Potatoes are cozy, customizable, and sure to become a family favorite. Pair them with a Strawberry Matcha Latte or a refreshing Whipped Pink Lemonade for the ultimate weekend brunch. 🤎
Twice Baked Loaded Breakfast Potatoes 🤎
Equipment
- Oven
- Baking Tray
- Mixing Bowl
- Fork or Potato Masher
Ingredients
- 4 large russet potatoes
- 4 eggs
- 0.5 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 0.33 cup Greek yogurt or sour cream
- 2 tbsp butter
- 2 tbsp green onions, sliced
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and dry well.
- Rub potatoes with olive oil and salt. Bake for 45 minutes until tender.
- Let cool slightly. Cut in half lengthwise and scoop out the centers into a bowl, leaving a sturdy shell.
- Mash potato flesh with butter, Greek yogurt, half the cheese, and half the bacon. Season with salt and pepper.
- Spoon the mixture back into the potato shells. Top with remaining cheese and bacon.
- Crack one egg on top of each potato half (optional). Bake another 10–12 minutes until eggs are set and cheese is golden.
- Sprinkle green onions and serve warm.
