Twice Baked Loaded Breakfast Potatoes are warm, savory potato boats filled with creamy mashed potatoes, crispy bacon, cheddar cheese, chives, and a baked egg on top.
I made this recipe after watching a brunch show that featured a similar dish, and I instantly felt inspired. The rich texture and the combination of breakfast flavors make this dish a standout morning meal.
The main specialty is the soft yolk nestled in the creamy potato base, giving it that satisfying bite. Now, I’ll walk through each step of making this delicious breakfast, so anyone can enjoy this comforting and filling start to the day.
Twice Baked Loaded Breakfast Potatoes
This Twice Baked Loaded Breakfast Potatoes recipe brings together everything you love about a hearty morning meal in one satisfying dish.
It starts with baked russet potatoes that are hollowed out and mashed with butter, cream, cheddar cheese, bacon, and chives, then spooned back into the potato skins.
A whole egg is cracked into each filled half and baked again until the whites are set and the yolk is just right. This Twice Baked Loaded Breakfast Potatoes is ideal for weekend brunch, meal prep, or serving guests.
It’s comforting, full of flavor, and gives a creative twist to traditional breakfast ingredients.
How To Prepare Twice Baked Loaded Breakfast Potatoes?
To make these Twice Baked Loaded Breakfast Potatoes just right, I’ll guide you step-by-step through the entire process. I’ve clearly explained each part to keep it simple and included helpful tips.
I’ll also mention useful kitchen tools none are absolutely necessary, but they do help. Use what you have, and you’ll still enjoy a tasty, satisfying breakfast!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Course: Breakfast or Brunch
Cuisine: American
Difficulty: Easy
Yield: 2 servings
Kitchen Utensils
- Baking sheet
- Fork
- Sharp knife
- Spoon
- Mixing bowl
- Frying pan (for bacon)
- Oven mitts
Ingredients
- 2 medium russet potatoes, scrubbed clean and pricked all over with a fork
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 slices thick-cut bacon, cooked and crumbled
- 4 medium eggs
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh chives
- Salt and pepper, to taste
Instructions
1. Bake the Potatoes:
Preheat your oven to 400°F (200°C). Place the fork-pricked potatoes directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes, or until the potatoes are tender when pierced with a knife. Remove and let them cool just enough to handle.
2. Prepare Filling:
While the potatoes are cooling, cook the thick-cut bacon in a pan over medium heat until crispy. Set it on paper towels to drain, then crumble into pieces. Slice each potato in half lengthwise. Carefully scoop out the inside, leaving a thin layer of potato around the edges to keep the skins intact. Place the scooped-out potato in a mixing bowl.
3. Mix the Filling:
To the bowl with the potato flesh, add the butter, heavy cream, a bit of salt and pepper. Mash until creamy and smooth. Stir in half the cheddar cheese, most of the bacon (save a little for topping), and half the chives. Mix until everything is combined well.
4. Stuff and Bake Again:
Spoon the filling back into the potato shells, mounding it slightly. Using a spoon, create a shallow well in the center of each filled potato half. Crack an egg into each well. Sprinkle with remaining cheddar cheese and a bit of salt and pepper. Carefully place the potatoes back on the baking sheet.
5. Final Bake:
Bake again at 375°F (190°C) for about 15-20 minutes, or until the egg whites are set and yolks are cooked to your preference. Remove from oven, top with remaining bacon and chives. Serve hot.
Recipe Notes
If you’re not a fan of runny yolks, you can beat the eggs lightly before adding them to the potatoes. Try adding sautéed onions, spinach, or diced peppers to the mashed filling for extra flavor. For a vegetarian option, skip the bacon or use plant-based alternatives.
Nutrition Facts Of Twice Baked Loaded Breakfast Potatoes
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Protein | 18g |
| Carbohydrates | 30g |
| Fat | 26g |
| Saturated Fat | 12g |
| Fiber | 3g |
| Sugar | 1g |
| Cholesterol | 210mg |
| Sodium | 420mg |
Why My Recipe Works
My Twice Baked Loaded Breakfast Potatoes recipe works because it combines simple, whole ingredients in a smart, layered way. The first bake gives the potatoes a fluffy inside and crispy skin.
Mashing the insides with butter, cream, cheese, bacon, and chives adds rich flavor and creamy texture. Re-filling the shells ensures nothing goes to waste, and cracking an egg on top brings protein and a soft, savory finish.
Baking them again sets the egg just right. Each step builds flavor and texture, creating a balanced breakfast that’s filling, comforting, and easy to prepare without needing special tools or skills.
Health Benefits
Twice Baked Loaded Breakfast Potatoes offer several health benefits when made with balanced ingredients and portion control.
Russet potatoes are a good source of complex carbohydrates, fiber, and potassium, supporting energy and heart health. The eggs add high-quality protein, essential for muscle repair and keeping you full longer.
Bacon, used in moderation, contributes protein and flavor, while cheddar cheese provides calcium for bone health. Chives add vitamins A and C with minimal calories.
Using real ingredients like butter and cream in small amounts ensures richness without relying on processed fillers. This dish can be a satisfying, whole-food breakfast option.
My Favorite Ways To Serve It Up
One of my favorite ways to serve Twice Baked Loaded Breakfast Potatoes is with a side of fresh fruit or a light green salad to balance the richness.
They pair well with a hot cup of coffee or fresh-squeezed juice for a complete breakfast. For brunch gatherings, I like to serve them on a platter with extra chopped chives, hot sauce, and sour cream on the side so everyone can customize.
They’re also great as a breakfast-for-dinner option with a simple smoothie or sautéed spinach. Whether served alone or with sides, they always feel like a comforting, satisfying meal.
Expert Tips
Here are six expert tips to make your Twice Baked Loaded Breakfast Potatoes even better:
◆ Choose the right potatoes: Use medium to large russet potatoes with thick skins. They hold up well during baking and scooping, giving sturdy shells for the filling.
◆ Don’t over-scoop: Leave a thin layer of potato inside the skins to keep them from collapsing. This helps the shells stay firm and hold all the ingredients perfectly.
◆ Season generously: Add salt and pepper to both the potato mash and the eggs before baking. This layers the flavor and prevents blandness.
◆ Cook bacon crisp: Crispy bacon adds a nice texture contrast to the creamy filling. Cook it until crunchy, then crumble it for the best bite.
◆ Use room temperature ingredients: Butter, cream, and eggs blend better and bake evenly when not cold straight from the fridge.
◆ Watch the eggs carefully: Baking times for the eggs can vary. Keep an eye so the whites set but yolks stay slightly runny, or cook longer if you prefer fully set yolks.
Additions And Substitutions
Additions
➤ Sautéed spinach: Lightly cooked spinach adds a mild, earthy flavor and a boost of vitamins A, C, and K. It blends well into the creamy potato filling, increasing fiber and nutrients without overwhelming the dish.
➤ Diced bell peppers: Adding finely chopped red, yellow, or green bell peppers introduces a fresh crunch and vibrant color. Bell peppers are rich in antioxidants and vitamin C, making the dish more colorful and nutritious.
➤ Hot sauce or sriracha: A drizzle of spicy sauce adds a bold kick and depth to the flavors. It’s perfect for those who enjoy a bit of heat and want to balance the richness of the cheese and bacon.
➤ Crumbled sausage: Swap or combine bacon with cooked breakfast sausage for an extra savory punch and hearty texture. Sausage adds additional protein and spices, making the potatoes even more filling.
➤ Avocado slices: Fresh avocado on top after baking gives a creamy, buttery texture with healthy fats and fiber. It adds richness without extra cooking and complements the warm potatoes nicely.
Substitutions
➤ Greek yogurt instead of heavy cream: Use plain Greek yogurt to reduce fat and calories while keeping creaminess. It adds a slight tang and extra protein, making the dish lighter but still rich.
➤ Turkey bacon in place of regular bacon: For a leaner option with less saturated fat and calories, turkey bacon works well without sacrificing that smoky, savory flavor.
➤ Sweet potatoes as a substitute for russet potatoes: Sweet potatoes bring natural sweetness and a softer texture. They are higher in vitamins A and C and add a unique twist to the classic recipe.
➤ Mozzarella or pepper jack instead of cheddar: These cheeses offer different melting qualities and flavors mozzarella is milder and stretcher, while pepper jack adds a little spice—giving variety to the dish’s taste profile.
➤ Egg whites instead of whole eggs: Using just egg whites lowers cholesterol and fat, making the meal lighter while still providing protein. This is a good choice for those watching dietary cholesterol or fat intake.
Frequently Asked Questions
Can I prepare this recipe ahead of time?
Yes, you can bake the potatoes, scoop out the filling, and mix the ingredients a day in advance. Store the filled potato shells in the fridge and add the eggs just before the final bake.
What can I use instead of russet potatoes?
Sweet potatoes work well as a substitute, offering a sweeter flavor and different nutrients, but baking time may vary slightly.
Can I freeze these potatoes?
You can freeze the twice-baked potatoes without the eggs. After reheating, add fresh eggs and bake briefly until cooked through.
How do I make this recipe vegetarian?
Simply omit the bacon or replace it with plant-based bacon alternatives or sautéed mushrooms for a savory flavor.
Can I make this recipe dairy-free?
Use dairy-free butter and a plant-based cream substitute like coconut or oat cream. Nutritional yeast can replace cheese for a cheesy flavor.
What’s the best way to store leftovers?
Keep leftover potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.
How To Store Leftovers
To store leftovers, let the Twice Baked Loaded Breakfast Potatoes cool completely. Wrap each potato tightly in plastic wrap or place them in an airtight container.
Keep them in the refrigerator for up to 3 days. When ready to eat, reheat in the oven at 350°F (175°C) for about 15 minutes until warmed through, or microwave for a quick option, though the oven helps keep the skin crisp.
Avoid freezing, as the texture of the potatoes and eggs can change. Proper storage ensures the flavors stay fresh and the dish remains enjoyable.
Conclusion
After enjoying these Twice Baked Loaded Breakfast Potatoes, you now have an easy and healthy delicious idea to make anytime.
This Twice Baked Loaded Breakfast Potatoes brings comfort, flavor, and balance in one dish rich potatoes, savory bacon, melted cheese, and protein-packed eggs.
You’ve seen how simple each step is, using wholesome ingredients that come together beautifully. Whether it’s for a weekend brunch or a quick breakfast-for-dinner night, this is a satisfying choice.
Now that you understand how to make Twice Baked Loaded Breakfast Potatoes, give it a try and enjoy every bite.
Twice Baked Loaded Breakfast Potatoes
Equipment
- Baking sheet
- Fork
- Sharp knife
- Spoon
- Mixing bowl
- Frying pan (for bacon)
- Oven mitts
Ingredients
- 2 medium russet potatoes scrubbed clean and pricked all over with a fork
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 slices thick-cut bacon cooked and crumbled
- 4 medium eggs
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh chives
- Salt and pepper to taste
Instructions
Bake the Potatoes:
- Preheat your oven to 400°F (200°C). Place the fork-pricked potatoes directly on the oven rack or on a baking sheet. Bake for about 45-50 minutes, or until the potatoes are tender when pierced with a knife. Remove and let them cool just enough to handle.
Prepare Filling:
- While the potatoes are cooling, cook the thick-cut bacon in a pan over medium heat until crispy. Set it on paper towels to drain, then crumble into pieces. Slice each potato in half lengthwise. Carefully scoop out the inside, leaving a thin layer of potato around the edges to keep the skins intact. Place the scooped-out potato in a mixing bowl.
Mix the Filling:
- To the bowl with the potato flesh, add the butter, heavy cream, a bit of salt and pepper. Mash until creamy and smooth. Stir in half the cheddar cheese, most of the bacon (save a little for topping), and half the chives. Mix until everything is combined well.
Stuff and Bake Again:
- Spoon the filling back into the potato shells, mounding it slightly. Using a spoon, create a shallow well in the center of each filled potato half. Crack an egg into each well. Sprinkle with remaining cheddar cheese and a bit of salt and pepper. Carefully place the potatoes back on the baking sheet.
Final Bake:
- Bake again at 375°F (190°C) for about 15-20 minutes, or until the egg whites are set and yolks are cooked to your preference. Remove from oven, top with remaining bacon and chives. Serve hot.
Notes
Nutrition Facts Of Twice Baked Loaded Breakfast Potatoes
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Protein | 18g |
| Carbohydrates | 30g |
| Fat | 26g |
| Saturated Fat | 12g |
| Fiber | 3g |
| Sugar | 1g |
| Cholesterol | 210mg |
| Sodium | 420mg |