Twice Baked Loaded Breakfast Potatoes
Crispy potato skins filled with a fluffy, cheesy mixture of bacon, cheddar, and green onions – these twice-baked breakfast potatoes are the lazy weekend brunch that disappears before anyone sits down. Totally worth the extra step.
Equipment
- Baking Sheet (rimmed)
- Mixing Bowls
- Cast Iron Skillet or Baking Dish
- Chef's Knife
- Potato Masher or Fork
- Box Grater
Ingredients
- 4 large Russet Potatoes
- 6 strips Thick-Cut Bacon
- 1 ½ cups Sharp Cheddar Cheese (shredded)
- 4-5 Green Onions (sliced)
- ½ cup Sour Cream (full-fat)
- 4 large Eggs
- Salt and Black Pepper (to taste)
- Oil (for roasting potatoes)
Instructions
- Roast the Potatoes: Preheat oven to 400°F. Scrub potatoes, dry thoroughly, poke holes with a fork. Rub with oil and salt. Roast directly on rack or on a baking sheet for 45–50 minutes until fork-tender. Let cool slightly.
- Cook the Bacon: While potatoes roast, cook bacon until crispy. Reserve 1 tablespoon of bacon fat. Crumble or chop the bacon.
- Make the Filling: Cut potatoes in half lengthwise. Scoop out flesh, leaving a ¼-inch border. In a large bowl, mash flesh with sour cream, 1 cup cheddar, most of the bacon (reserve some for topping), half the green onions, and eggs. Season with salt and pepper. Mixture should be thick and scoopable; add a splash of milk if too stiff.
- Stuff the Skins: Spoon filling back into potato skins, mounding slightly. Top with remaining cheddar cheese.
- Bake Again: Bake for 20–25 minutes until cheese is melted and bubbly and edges are crispy. Let rest 5 minutes before serving.
- Serve: Top with remaining bacon, green onions, and a dollop of sour cream if desired. Enjoy warm.
Notes
Storage & Meal Prep: Store in an airtight container in the fridge for up to 4 days. Reheat in oven or air fryer at 350°F for 10 minutes to re-crisp skins. Freeze fully assembled: cool completely, freeze on a baking sheet, then wrap each in foil and transfer to a freezer bag. Reheat from frozen at 375°F for 30 minutes.
Tips: Don't over-scoop the potatoes – leave a ¼-inch border to keep skins sturdy. Grate your own cheese for best melting. Let the potatoes rest for 5 minutes after the second bake so the filling sets and you don't burn your mouth.