Twice Baked Loaded Breakfast Potatoes (Breakfast to Impress)
Crispy russet potato shells filled with creamy scrambled eggs, cheese, bacon, and herbs—perfect for a hearty, make-ahead breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 halves (4 servings) 1x
Ingredients
4 medium russet potatoes
6 large eggs
½ cup shredded cheddar cheese (plus more for topping)
4 slices bacon, cooked and crumbled
¼ cup milk or cream
2 tbsp butter
2 green onions or chives, chopped
Salt and pepper, to taste
Olive oil for baking
Optional toppings: sour cream, hot sauce, avocado
Instructions
-
Preheat oven to 400°F. Scrub and pierce potatoes, then bake 45–50 minutes until tender.
-
Let cool slightly, then slice in half and scoop out the flesh into a bowl, leaving a ¼-inch shell.
-
Cook bacon until crisp. Crumble and set aside.
-
Whisk eggs with milk, salt, and pepper. Cook gently until just set.
-
Add potato flesh, butter, cheese, eggs, bacon, and green onions to a bowl. Mix until combined.
-
Spoon mixture into potato shells. Top with cheese and bacon.
-
Bake at 375°F for 10–15 minutes until golden. Broil for 1–2 minutes for extra crisp.
-
Serve hot with optional toppings.
Notes
Use large russets for best results. Don’t overcook eggs before stuffing. Can be assembled ahead and baked later.