Good morning, my wonderful friends, from a bright and sunny Sunday morning here in Rabat! It’s just past 10:30 AM, and I’m thinking about the perfect hearty, make-ahead breakfast that feels special but is secretly super easy. That brings me to these incredible Twice Baked Loaded Breakfast Potatoes! Imagine fluffy baked potato shells, scooped out and mixed with creamy scrambled eggs, sharp cheddar cheese, savory bacon (or sausage!), and fresh chives, then baked again until golden and bubbly. It’s like your favorite loaded baked potato met a classic breakfast scramble, and it’s pure magic! This recipe perfectly balances comforting, indulgent flavors with wholesome ingredients and surprisingly simple prep, making it ideal for weekend brunch or even weekday meal prep.
Serving Versatility
These loaded breakfast potatoes are a fantastic, satisfying meal all on their own! They are also great served alongside some fresh fruit, a simple green salad for a brunch vibe, or even with a dollop of extra Greek yogurt or salsa on top.
Full Recipe: My Go-To Breakfast Stuffed Potatoes
- Prep time: 15 minutes (plus initial baking time for potatoes)
- Cook time: 1 hour 15 minutes (total baking)
- Total time: 1 hour 30 minutes
- Servings: 4 potatoes (can serve 4-8 people depending on appetite)
- Calories: Approximately 350-450 calories per half (depending on fillings)
Ingredients
- 4 medium Russet potatoes, scrubbed
- 1 tablespoon olive oil
- 4 large eggs
- 2 tablespoons milk
- Salt and black pepper to taste
- 4 slices bacon, cooked crisp and crumbled (or ½ cup cooked sausage crumbles)
- ½ cup plain Greek yogurt (or sour cream)
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh chives or green onions, plus more for garnish
Instructions
- First Bake: Preheat oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub them with olive oil and place them directly on the oven rack. Bake for 45-60 minutes, or until tender when pierced with a knife.
- Scramble Eggs: While potatoes bake, whisk together eggs, milk, salt, and pepper in a small bowl. Cook in a lightly greased skillet over medium-low heat, stirring gently, until just set (soft scrambled). Remove from heat.
- Scoop Potatoes: Once potatoes are baked and cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh into a medium bowl, leaving about a ¼-inch thick shell. Place the empty potato shells on a baking sheet.
- Make Filling: To the bowl with the potato flesh, add the cooked bacon, Greek yogurt, ½ cup of the shredded cheddar cheese, chives, and the soft scrambled eggs. Gently mash and mix everything together until combined but still slightly chunky. Season with additional salt and pepper if needed.
- Stuff Potatoes: Spoon the filling mixture evenly back into the potato shells, mounding it slightly.
- Second Bake: Sprinkle the remaining ½ cup of cheddar cheese over the tops of the stuffed potatoes. Bake for 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish with extra chives before serving warm.
Why You’ll Love This Recipe
- Quick preparation: While potatoes take time to bake, the hands-on prep is minimal and easy!
- Budget-friendly ingredients: Uses simple, affordable ingredients like potatoes, eggs, and cheese.
- Big, cozy flavor: All the beloved flavors of a loaded baked potato combined with savory breakfast goodness.
- Nutritional value: Packed with protein from eggs and Greek yogurt, plus fiber and nutrients from the potato skins.
- Customizability: Easily swap fillings – add veggies like sautéed peppers or spinach, use different cheeses, or try turkey bacon.
Cultural or Cooking Technique Note
The “twice baked” potato is a classic American comfort food technique. It involves baking a potato until tender, scooping out the fluffy interior, mixing it with delicious additions like cheese, sour cream, and bacon, and then stuffing it back into the skin to bake again until golden and heated through. This recipe cleverly adapts that beloved method for breakfast by incorporating scrambled eggs into the creamy, cheesy potato filling, creating a hearty and satisfying morning meal.
Serving Suggestions
- Simply Delicious: Serve one or two halves warm, garnished with extra chives or green onions.
- With Freshness: Pair with a side of sliced tomatoes, avocado, or a simple fruit salad.
- Extra Creamy: Add a dollop of Greek yogurt, sour cream, or even some salsa on top before serving.
- Brunch Star: Make these the centerpiece of a brunch spread, served alongside muffins or scones.
Pro Tips for Success
- Choose the Right Potato: Russet potatoes are ideal for twice baking due to their sturdy skins and fluffy interiors.
- Don’t Over-Scramble: Cook the eggs until they are just barely set (soft scrambled). They will cook a bit more during the second bake, so starting soft prevents them from becoming rubbery.
- Leave a Good Shell: Be careful when scooping out the potato flesh. Leave a sturdy enough shell (about ¼ inch thick) so the potatoes hold their shape when refilled.
- Don’t Overmix: Gently combine the filling ingredients. You want a slightly chunky, fluffy texture, not a completely smooth paste.
Storage & Reheating
Twice baked potatoes are fantastic for meal prep! Let them cool completely, then store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them! Place the cooled, stuffed potatoes (before the second bake is often best for texture) on a baking sheet until firm, then wrap individually in plastic wrap and foil and freeze for up to 3 months. To reheat, thaw in the refrigerator if frozen. Bake uncovered at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave individual halves until warm.
Closing Paragraph
I am so excited for you to try these amazing Twice Baked Loaded Breakfast Potatoes! They are such a fun, delicious, and satisfying way to start your day or enjoy a cozy brunch. They feel special but are truly simple to prepare. Please give this recipe a try, customize it with your favorite breakfast flavors, and let me know how you liked them by leaving a rating and comment below!
🎀 Final Thoughts
These breakfast potatoes are pure comfort food genius! Taking that cozy twice-baked potato concept and filling it with all the best parts of breakfast? Yes, please! They are so hearty and satisfying, and perfect for making ahead. It’s like a warm, cheesy, savory hug to start your day. I hope you love them!