Crispy Baked Potato Breakfast Idea with Bacon and Creamy Toppings
Twice Baked Loaded Breakfast Potatoes are crispy potato shells filled with creamy mashed potatoes, cheese, bacon, and baked eggs for a hearty breakfast meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
4 large russet potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1/3 cup sour cream
1/4 cup milk
1 1/2 cups shredded cheddar cheese
6 slices cooked bacon, crumbled
4 large eggs
2 green onions, sliced
1/2 teaspoon garlic powder
Cooking spray
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Rub potatoes with olive oil, salt, and pepper.
- Bake potatoes for 50 to 60 minutes until tender.
- Cool slightly and lower oven temperature to 375 degrees Fahrenheit.
- Slice potatoes lengthwise and scoop out the centers.
- Mash potato filling with butter, sour cream, milk, garlic powder, and half the cheese.
- Stir in most of the bacon and green onions.
- Fill potato shells with the mashed mixture.
- Create a small well in each potato and crack an egg into the center.
- Sprinkle remaining cheese over the tops.
- Bake for 15 to 20 minutes until eggs are cooked to desired doneness.
- Garnish with remaining bacon and green onions before serving.
Notes
Brush potato skins with oil before the second bake for crispier texture. Add vegetables for extra flavor and balance. Reheat leftovers in the oven or air fryer for best texture.