Twice Baked Loaded Breakfast Potatoes 🤎
These Twice Baked Loaded Breakfast Potatoes are cozy, cheesy, and satisfying — crispy skins, fluffy centers, and loaded with eggs, bacon, and cheese. Perfect for busy mornings, family brunch, or even a midnight snack!
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.
Notes
Tip: For crispier skins, brush with a little butter before the second bake. You can also swap bacon for turkey sausage or add sautéed spinach for extra color.