If you want a hearty, comforting breakfast that feels truly special, these Ultimate Twice Baked Loaded Breakfast Potatoes deliver in every way. Crispy potato skins are packed with creamy mashed potatoes, melty cheese, and baked eggs for a complete, satisfying meal that works just as well for brunch as it does for make-ahead breakfasts. This recipe keeps the process simple while maximizing flavor and texture, making it a reliable favorite for family meals and gatherings.
Why You’ll Love These Twice Baked Loaded Breakfast Potatoes
This recipe combines classic comfort food with a breakfast twist that feels both filling and balanced. Baking the potatoes twice creates a perfect contrast between crisp skins and soft, fluffy interiors. The eggs add protein and richness, while the cheese ties everything together with savory depth. These potatoes are easy to customize, easy to prepare ahead, and impressive enough to serve for guests without adding stress to your morning.
Ingredients for Twice Baked Loaded Breakfast Potatoes
Main Ingredients
- Russet potatoes
- Eggs
- Shredded cheese such as cheddar or Monterey Jack
- Butter
- Sour cream or Greek yogurt
- Green onions or chives
- Salt and black pepper
Optional Add-Ins
- Turkey bacon or chicken sausage
- Sautéed mushrooms
- Bell peppers
- Spinach
- Paprika or garlic powder
Ingredient Notes and Substitutions
Russet potatoes are ideal for twice baking because their thick skins hold the filling securely and their interiors mash smoothly. Butter adds richness, while sour cream or Greek yogurt provides creaminess and a slight tang. Greek yogurt is a lighter option that still keeps the filling velvety. Cheese should melt well, and sharp cheddar offers bold flavor while Monterey Jack keeps things mild and creamy. Instead of traditional bacon, turkey bacon or chicken sausage provide savory flavor in a family-friendly way. For a vegetarian version, sautéed vegetables add plenty of flavor and texture.
Step-by-Step Instructions
Step 1 – Bake the Potatoes
Preheat the oven to 400°F (200°C). Scrub and dry the potatoes thoroughly, then pierce each one several times with a fork. Place them on a baking sheet or directly on the oven rack and bake for 45 to 60 minutes until tender and easily pierced with a knife.
Step 2 – Scoop and Mash
Allow the potatoes to cool slightly. Slice each potato lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin layer inside the skins for structure. Add butter, sour cream or Greek yogurt, salt, and pepper, then mash until smooth and creamy.
Step 3 – Add Cheese and Fillings
Stir shredded cheese into the mashed potatoes, reserving a small amount for topping. Fold in any cooked turkey bacon, chicken sausage, or vegetables you are using. Taste and adjust seasoning as needed.
Step 4 – Refill the Skins
Arrange the potato skins on a baking sheet. Spoon the filling evenly back into each skin, gently pressing it in and forming a small well in the center for the egg.
Step 5 – Add the Eggs
Crack each egg into a small bowl, then carefully pour it into the well of each potato. Season lightly with salt and pepper. If the eggs are large, using half an egg per potato helps prevent overflow.
Step 6 – Bake Again
Return the potatoes to the oven and bake for 15 to 20 minutes until the egg whites are set. Bake longer if you prefer fully cooked yolks.
Step 7 – Garnish and Serve
Remove the potatoes from the oven and let them rest for a few minutes. Garnish with sliced green onions or chives and serve warm.
Pro Tips for Success
Use potatoes of similar size so they cook evenly. Leave a thin layer of potato in the skins to prevent tearing. Mash the filling while the potatoes are warm for the smoothest texture. Crack eggs into a separate bowl to control portions and avoid shells. Bake on the center rack for even heat.
Flavor Variations
Add pepper jack cheese and diced green chilies for a Southwest-inspired version. Mix in sautéed spinach, onions, and mushrooms for a veggie-packed option. Sprinkle smoked paprika or cumin into the filling for warmth. Top with avocado slices or mild salsa after baking for a brunch-style finish. Stir in a little cream cheese for extra richness.
Serving Suggestions
These Ultimate Twice Baked Loaded Breakfast Potatoes are filling enough to serve on their own, but they also pair well with fresh fruit, toast, or a simple green salad. They are perfect for brunch spreads, holiday breakfasts, or relaxed weekend mornings. Offer hot sauce on the side for anyone who enjoys a little extra heat.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through to maintain the best texture. For freezing, prepare the potatoes through the filling stage without adding eggs. Wrap tightly and freeze for up to two months. Thaw overnight, add eggs, and bake as directed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 420mg |
| Nutrition values are estimates and will vary depending on ingredients used. |
Ultimate Twice Baked Loaded Breakfast Potatoes
Equipment
- oven
- baking sheet
- mixing bowl
- fork or potato masher
Ingredients
- 4 large russet potatoes
- 4 eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 3 tbsp butter
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp sliced green onions or chives
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, pierce them with a fork, and bake for 45–60 minutes until tender.
- Let the potatoes cool slightly, then slice in half and scoop out most of the flesh into a bowl. Mash with butter, sour cream or yogurt, salt, and pepper.
- Stir shredded cheese into the mashed potatoes, reserving a small amount for topping. Mix in any optional cooked fillings if desired.
- Arrange the potato skins on a baking sheet and spoon the filling back into each skin, creating a small well in the center.
- Crack each egg into a small bowl, then gently pour into the wells. Season lightly with salt and pepper.
- Bake for another 15–20 minutes, until egg whites are set and yolks reach desired doneness.
- Remove from the oven, rest briefly, garnish with green onions or chives, and serve warm.
Notes
Nutrition
FAQ About Twice Baked Loaded Breakfast Potatoes
Can I make these ahead of time?
Yes, you can bake the potatoes and prepare the filling a day in advance. Store them covered in the refrigerator, then add eggs and bake just before serving.
How do I keep the eggs from overflowing?
Use medium eggs or add only part of a large egg to each potato. Creating a deeper well in the filling also helps.
Can I make this recipe vegetarian?
Yes, simply skip the meat and add extra vegetables or cheese for flavor and texture.
Are these good for meal prep?
They reheat well and make a satisfying breakfast or brunch option throughout the week.
What cheese works best?
Cheddar, Monterey Jack, or a blend of the two melt smoothly and complement the potatoes and eggs.
Final Thoughts
These Ultimate Twice Baked Loaded Breakfast Potatoes bring together simple ingredients and a smart method for a breakfast that feels comforting, filling, and versatile. With crispy skins, creamy filling, and baked eggs, this recipe is a dependable favorite for family breakfasts, brunches, and make-ahead meals.
