Twice Baked Loaded Breakfast Potatoes Brunch Favorite
Twice baked breakfast potatoes filled with fluffy mashed centers, crispy bacon, scrambled eggs, cheese, and savory flavor. A hearty and customizable breakfast favorite.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30minutes
- Yield: 8 halves 1x
Ingredients
4 large russet potatoes
2 tbsp butter
¼ cup sour cream
4 eggs, scrambled
½ cup shredded cheddar cheese
4 slices bacon or ½ lb sausage, cooked and crumbled
Salt and pepper to taste
2 tbsp chopped green onions or chives
Optional: Parmesan, hot sauce, sautéed veggies
Instructions
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Preheat oven to 400°F. Bake potatoes for 50–60 min until tender. Let cool slightly.
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Cook bacon/sausage and scramble eggs lightly.
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Cut potatoes in half lengthwise. Scoop out flesh into a bowl, leaving ¼ inch border.
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Mix potato flesh with butter, sour cream, half the cheese, half the bacon, salt, and pepper.
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Fill skins with mixture. Top with scrambled eggs, remaining cheese and bacon.
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Bake again at 375°F for 10–15 minutes until hot and bubbly.
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Garnish with green onions. Serve warm.
Notes
Use Greek yogurt for a lighter version. Add hot sauce or fresh herbs for extra flavor. Can be prepped ahead and baked to serve.