There’s nothing quite like the comforting aroma of potatoes roasting to golden perfection on a slow weekend morning. These Twice-Baked Loaded Breakfast Potatoes bring that warm, savory satisfaction with a delightful twist — fluffy potato centers filled with a hearty mix of breakfast classics like bacon, cheese, and eggs. Each bite bursts with crispy edges and melty goodness, making it a perfect centerpiece for a cozy brunch or family gathering.
Whether you’re feeding a crowd or treating yourself to a weekend indulgence, these stuffed potatoes are as versatile as they are delicious. Customize with your favorite breakfast meats and veggies to make them truly your own, and enjoy the simple pleasure of a fulfilling morning meal that’s both eye-catching and delicious.
- Combines crispy baked potatoes with a creamy, savory filling for satisfying texture contrast.
- Versatile mix-ins allow customization with various breakfast favorites and veggies.
- Perfect for elegant brunches, casual family breakfasts, or make-ahead meals.
Ingredients
- 6 medium russet or baking potatoes: Starchy potatoes provide a fluffy interior ideal for scooping and stuffing.
- 2–3 tablespoons olive oil or butter: Adds moisture and helps crisp the potato skins during baking.
- Salt and freshly ground black pepper: Essential seasoning to enhance the natural potato flavor.
- 6 slices bacon, cooked and crumbled: Adds smoky, crispy richness for a hearty breakfast touch.
- 1 cup shredded cheddar cheese: Sharp cheddar melts beautifully and adds robust, creamy flavor; reserve some for topping.
- 4–5 green onions, sliced: Introduces mild oniony brightness and fresh crunch.
- 1 cup cooked breakfast sausage crumbles (optional): Extra savory meat for an indulgent protein boost.
- 4 large eggs, lightly beaten: Acts as a binder to hold the filling together deliciously.
- ½ cup milk or cream: Adds richness and creaminess to the mashed potato filling.
- Optional diced bell pepper or sautéed mushrooms: Provide color, extra nutrition, and depth of flavor.
Instructions
- Preheat and Prepare Potatoes
-
Set your oven to 200 °C (≈ 400 °F). Scrub the potatoes under running water to remove any dirt, then pierce them a few times with a fork to allow steam to escape while baking. Rub each potato with olive oil and sprinkle with salt for a flavorful, crisp skin.
- Bake Potatoes Until Tender
-
Place the potatoes directly on the oven rack or a baking sheet for even heat circulation. Bake for 45–55 minutes, checking tenderness by piercing the largest potato with a skewer — it should slide in easily, signaling they’re fully cooked.
- Cook and Prepare Fillings
-
While potatoes bake, cook the bacon until crisp, then crumble once cooled. If using sausage, cook thoroughly, breaking into small crumbles. Chop green onions, and sauté any optional veggies like bell peppers or mushrooms until tender for added flavor and texture.
- Scoop Out Potato Centers
-
Remove potatoes from oven and allow to cool slightly for safe handling. Slice each potato lengthwise and gently scoop out the soft centers into a bowl, leaving a thin shell about ¼ inch thick to hold the filling.
- Mash Potato Filling
-
Soon after scooping, mash the potato flesh with butter and milk (or cream) until creamy. Season with salt and freshly ground pepper to taste. This smooth base enhances the flavor and texture of the stuffing mixture.
- Combine Stuffing Ingredients
-
Mix the crumbled bacon, cooked sausage if using, most of the green onions, and shredded cheddar cheese into the mashed potatoes. Add the beaten eggs and stir to combine everything evenly — the eggs help the filling hold together beautifully during the final bake.
- Refill Potato Shells
-
Spoon the loaded potato mixture generously back into each hollowed shell, distributing the filling evenly. Top each potato with an extra sprinkle of shredded cheese to create a golden, melty crust when baked.
- Second Bake for Golden Finish
-
Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes. This allows the cheese to melt and brown slightly, and the filling to set, making each potato a delicious handheld meal.
- Garnish and Serve Warm
-
Sprinkle the remaining green onions on top for a fresh pop of color and flavor. Serve immediately with optional sides like hot sauce, salsa, or sour cream to personalize each bite.
- The beaten eggs are key for binding the filling; omit for a creamier but looser texture.
- Use sharp cheddar for flavor and meltability, or try Monterey Jack for a milder taste.
- This dish can be fully assembled in advance; just reheat to retain crust and melty texture.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore the crispy cheese topping, or microwave gently for convenience, though the texture may soften.
Serving Suggestions
Serve these loaded breakfast potatoes alongside fresh fruit or a light green salad to balance the richness. They also pair beautifully with eggs cooked your favorite way or a side of roasted vegetables.
- Allow the scooped potato shells to remain sturdy by leaving a balanced thin layer; too thin and they may collapse.
- Customize with different cheeses or mix-ins for variations — smoked gouda or pepper jack are excellent alternatives.
- For a vegetarian version, omit bacon and sausage and add hearty sautéed mushrooms or spinach.
FAQs
- Can I use sweet potatoes instead of russets?
-
Yes, sweet potatoes will work but expect a sweeter flavor and softer texture. Adjust seasoning accordingly.
- How do I make this recipe gluten-free?
-
This recipe is naturally gluten-free if you use gluten-free sausage and check your bacon ingredients.
- Can I prepare these the night before?
-
Absolutely! Bake potatoes and prepare the filling ahead, then assemble and bake just before serving.
- How do I store leftovers?
-
Keep in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain texture.
- Can I freeze twice-baked potatoes?
-
They freeze well if wrapped tightly. Reheat in the oven from frozen, adding extra baking time.
- What if I don’t want to use eggs in the filling?
-
You can omit eggs for a creamier texture, but the filling will be less firm and harder to hold shape.
- Can I add extra vegetables?
-
Yes, sautéed spinach, bell peppers, or mushrooms are great additions for more flavor and nutrition.
Twice-Baked Loaded Potatoes
Equipment
- 1 oven
- 1 mixing bowl
- 1 fork
- 1 baking sheet optional, for baking potatoes
- 1 skillet for cooking bacon and sausage
Ingredients
- 6 medium russet or baking potatoes
- 2 to 3 tablespoons olive oil or butter
- Salt and freshly ground black pepper to taste
- 6 slices bacon cooked and crumbled
- 1 cup shredded sharp cheddar cheese plus extra for topping
- 4 to 5 green onions sliced
- 1 cup cooked breakfast sausage crumbles optional
- 4 large eggs lightly beaten
- ½ cup milk or cream
- Optional: diced bell pepper or sautéed mushrooms
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes and pierce several times with a fork.
- Rub potatoes with olive oil, sprinkle with salt, and place directly on oven rack or baking sheet.
- Bake potatoes for 45 to 55 minutes until tender.
- Cook bacon in a skillet until crisp; crumble when cool.
- If using, cook and crumble breakfast sausage.
- Slice green onions and sauté optional vegetables if desired.
- Remove potatoes from oven and let cool slightly.
- Slice each potato lengthwise and scoop out the centers, leaving a thin shell.
- Mash scooped potato with butter, milk, salt, and pepper.
- Stir in crumbled bacon, cooked sausage if used, most green onions, and shredded cheddar cheese.
- Add beaten eggs and mix until well combined.
- Refill potato shells with the loaded mixture and sprinkle extra cheese on top.
- Bake again for 15 to 20 minutes until cheese melts and tops are golden.
- Sprinkle remaining green onions on top and serve warm with hot sauce, salsa, or sour cream if desired.
Notes
- Egg helps bind filling; reduce or omit for creamier texture.
- Swap cheddar for Monterey Jack or pepper jack for variation.
- Add sautéed veggies like bell peppers or mushrooms for extra flavor.
- Make ahead by baking potatoes and prepping filling; assemble and bake before serving.
