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Twice-Baked Loaded Breakfast Potatoes

Twice-Baked Loaded Potatoes

Hearty twice-baked potatoes stuffed with bacon, cheese, eggs, and green onions, baked until golden and melty. Perfect for a flavorful brunch or cozy breakfast gathering.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 6 people
Calories 350 kcal

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.