Twice Baked Loaded Breakfast Potatoes
Twice baked loaded breakfast potatoes filled with eggs, cheese, and bacon. A hearty and satisfying breakfast recipe.
Ingredients
- 4 large russet potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup milk
- 6 slices cooked bacon chopped
- ¼ cup green onions chopped
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Wash and dry potatoes, then pierce with a fork.
- Bake potatoes for 45–60 minutes until tender.
- Let cool slightly, then cut each potato in half lengthwise.
- Scoop out most of the potato flesh, leaving a thin layer inside the skins.
- Place scooped potato in a bowl and mash with butter, milk, salt, and black pepper.
- Stir in shredded cheese, chopped bacon, and green onions.
- Spoon mixture back into potato skins.
- Create a small well in each and crack an egg into the center.
- Return to oven and bake for 10–15 minutes until eggs are set.
- Remove from oven and let cool slightly before serving.
Notes
Use russet potatoes for best texture.
Adjust egg doneness based on baking time.
Add vegetables like spinach or mushrooms for variation.
Reheat in oven for best texture.
Adjust egg doneness based on baking time.
Add vegetables like spinach or mushrooms for variation.
Reheat in oven for best texture.