Twice Baked Loaded Breakfast Potatoes
Delicious and hearty Twice Baked Loaded Breakfast Potatoes stuffed with creamy mashed potatoes, scrambled eggs, crispy bacon, and gooey cheese, perfect for brunch or family meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 medium-sized russet potatoes
- 6 large eggs
- 6 strips of bacon
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons chives, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes and pierce them with a fork. Bake them directly on the oven rack for about 45-60 minutes until soft.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Once cool, crumble the bacon and set it aside.
- In a bowl, whisk the eggs until smooth. Scramble them in the same skillet until just set, then remove from heat.
- Allow the potatoes to cool slightly once baked. Halve each potato lengthwise and scoop out the insides, leaving a thin layer for structure.
- In a large bowl, mix the scooped potato, scrambled eggs, crumbled bacon, cheddar cheese, sour cream, and chives. Season generously with salt and pepper.
- Spoon the mixture back into the potato skins, filling them generously.
- Bake the stuffed potatoes for an additional 15-20 minutes, or until the tops are golden and crispy.
- Serve hot, adding extra chives or a dollop of sour cream if desired.
Notes
Feel free to swap cheddar for pepper jack cheese or omit bacon for a vegetarian version. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.