Description

These Twice Baked Loaded Breakfast Potatoes pack crispy skins, fluffy mashed centers, creamy eggs, veggies, and melty cheese into one hearty hand-held breakfast. Make them fresh or prep ahead for a no-stress brunch that feeds a crowd.

Ingredients

Scale

For the Potatoes

4 large russet potatoes, scrubbed
2 tbsp olive oil
Salt & black pepper, to taste

For the Filling

4 large eggs
1/4 cup milk or cream
1 cup cheddar cheese, shredded (divided)
1 cup cooked vegetables (bell peppers, onions, or spinach)
2 green onions, thinly sliced
Salt & black pepper, to taste

Optional Toppings

Salsa, avocado slices, sour cream, extra green onions, fresh herbs

Instructions

Bake the Potatoes: Preheat oven to 400°F (200°C). Rub potatoes with olive oil, sprinkle with salt, and place on a baking sheet. Bake 45–50 minutes until tender.
Halve & Scoop: Cool slightly, then cut lengthwise. Scoop flesh into a bowl, leaving ~1/4″ in the skins.
Mash the Base: Mash potato flesh with milk/cream, half the cheddar, salt, and pepper until creamy.
Cook Eggs & Veg: Lightly scramble eggs with the cooked vegetables just until set; fold into the mashed potatoes. Stir in most of the green onions.
Fill & Top: Spoon mixture back into potato shells. Top with remaining cheddar.
Bake Again: Return to oven 15–20 minutes, until hot and bubbly. Garnish with reserved green onions and desired toppings. Serve warm.

Notes

Make ahead: Assemble the filled potatoes, cover, and refrigerate overnight; bake the second time in the morning.
Don’t overcook eggs: Pull them soft—they’ll finish in the oven.
Flavor boosts: Add garlic powder, paprika, or fresh herbs to the mash.
Protein options: Fold in cooked turkey sausage, bacon, or veggie sausage.
Scaling: 4 large potatoes yield 8 halves—ideal breakfast for ~6 with sides.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 potato half
Calories: 300
Sugar: 2g
Sodium: 430mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 135mg

Keywords: twice baked breakfast potatoes, loaded breakfast potatoes, baked potato breakfast, make ahead breakfast potatoes, shredded potatoes recipes breakfast