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Twice Baked Loaded Breakfast Potatoes | Easy Recipe

Fluffy baked potatoes stuffed with eggs, cheese, and bacon, then baked again until golden and melty. Perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 Servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the Potatoes:
  • 4 large russet potatoes
  • 4 eggs lightly scrambled
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ¼ cup milk
  • 3 tablespoons butter
  • ½ cup cooked bacon bits
  • 3 green onions thinly sliced
  • Salt and black pepper to taste
Optional Add-ins:
  • ½ cup cooked sausage crumbles
  • ½ cup Monterey Jack or mozzarella
  • ½ bell pepper diced and sautéed
  • A pinch of smoked paprika or cayenne for spice
  • Fresh parsley or chives for garnish

Method
 

  1. Bake potatoes at 400°F for 1 hour until tender.
  2. Scoop out insides, mash with butter, sour cream, milk, eggs, bacon, and cheese.
  3. Spoon filling back into skins, top with more cheese.
  4. Bake at 375°F for 20 minutes until bubbly.
  5. Garnish with green onions or herbs and serve warm.