Twice Baked Loaded Breakfast Potatoes 5-Star Hearty Favorite
Twice Baked Loaded Breakfast Potatoes feature crisp potato shells filled with creamy mashed potato, scrambled eggs, savory breakfast meat, and melted cheese for a hearty morning meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
Ingredients
4 large russet potatoes
1 tablespoon olive oil
1 teaspoon salt divided
1/4 cup milk or heavy cream
1/4 cup sour cream or cream cheese
4 large eggs
1/2 cup cooked crumbled bacon or sausage
1 cup shredded cheddar cheese divided
2 tablespoons chopped green onions
1/2 teaspoon black pepper
Instructions
-
Preheat oven to 400°F. Rub potatoes with olive oil and sprinkle with half the salt.
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Bake potatoes for 50 to 60 minutes until tender. Cool slightly.
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Reduce oven to 375°F. Slice potatoes in half and scoop out interiors.
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Mash potato flesh with milk, sour cream, remaining salt, and pepper.
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Lightly scramble eggs until just set.
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Fold eggs, cooked meat, half the cheese, and green onions into mashed potatoes.
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Spoon filling back into potato skins and top with remaining cheese.
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Bake for 15 to 20 minutes until heated through and cheese is melted.
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Rest briefly before serving.
Notes
Prepare in advance and refrigerate before the second bake if desired. Add vegetables for extra flavor and nutrition.