Let Me Tell You How These Ended Up in My Weekend Rotation...
I stumbled across the idea for Twice Baked Loaded Breakfast Potatoes on a Sunday morning disaster, honestly. My old toaster went on strike, and all I had left was a bag of russets staring me down next to… well, too many eggs. So, I mashed up a few ideas from my own kitchen mishaps and voilà, this glorious, slightly ridiculous breakfast landed on our table (and my son's friend declared them 'epic,' which, frankly, is rare praise before noon). If you've ever had one of those mornings where the pancakes burnt and no one wants cereal, trust me, this recipe feels like a warm hug from the inside. I mean, who doesn't want their breakfast inside a potato skin that gets all golden and cheesy on the top?
Why You'll Love This (or Why My Family Keeps Asking Me for It)
I make this when I want something that's both impressive and genuinely hearty—like, 'stay full till lunch' hearty, which is saying something because my kids normally eat like bottomless pits. Plus, the best part (apart from sipping my coffee while they bake the second time) is how everyone can customize their own. Just toss whatever toppings you find hiding in the fridge! Seriously, I’ve done these with leftover taco stuff, roasted veggies, whatever. Oh, and you don’t have to be organized about it—ask me how I know. Once, I accidentally swapped cheddar for mozzarella and, weirdly, it was even better.
The Stuff You'll Need (Plus Swaps and Other Rambles)
- 4 large russet potatoes (although Yukon Golds work if you’re in a pinch; my neighbor swears by them, but I'm a traditionalist most Sundays)
- 2 tablespoons olive oil or melted butter (I prefer butter—no surprise there)
- ½ cup sour cream (Greek yogurt works fine too, which I discovered by mistake once—long story!)
- 4 strips bacon, crispy and chopped (skip or swap with turkey bacon if you're feeling virtuous, or just skip it and go for mushrooms for a veggie vibe)
- ¾ cup shredded sharp cheddar cheese (I've tried mild, but trust me, sharp's got the needed oomph)
- 2 eggs (honestly, you can use three if you want an extra-rich filling, just juggle the potato shells carefully)
- 2 scallions, sliced (leeks work too, if, like me, you forget what's in your crisper)
- Salt and pepper (about a teaspoon each, but honestly, I just toss it in till it tastes about right)
- Optional: a handful of chopped spinach or leftover roasted veggies
How To Get These Twice Baked Beauties On the Table
- Heat oven to 400°F (205°C). Stab those potatoes a few times with a fork—trust me, they'll explode otherwise, and cleaning potato bits from the oven at dawn is not fun.
- Rub them with olive oil or butter, then pop 'em directly on the oven rack for about an hour, give or take. They're done when you can squeeze them gently and they give a bit—kind of like a well-loved sofa cushion, you know?
- Let them cool until you can handle them without yelping. Cut each lengthwise. Scoop out most of the insides into a bowl, but leave a little border so the shells don’t flop.
- Add the sour cream, a big pinch of salt and pepper, half the cheese, the eggs, bacon, and scallions to the bowl. Mash it all together—I usually taste here and pretend I’m checking seasoning, but really I just can’t resist. Don't worry if it looks lumpy. That's normal.
- Spoon the filling back into the potato skins. Sprinkle the tops with the rest of the cheese. If you feel fancy (or messy), top with extra bits of bacon or scallion.
- Back into the oven for 15 to 20 minutes until golden and bubbling at the edges. I sometimes end with 2 minutes under the broiler—watch them, or you’ll go from perfect to burnt in a blink. (Been there.)
- Let them sit for a minute or two; the insides are like molten lava straight away. Cut one open and watch the steam rise—a little breakfast theater.
Notes from the Brunch Battlefield
- Don’t panic if you tear a potato skin; you can patch it or just squish some filling inside the rest. Actually, I find it works better if you let the skins cool at least 10 minutes before scooping them, though I almost always forget.
- If you mix the eggs in while the potatoes are too hot, you get weird scrambled egg bits. Still tasty! But maybe... less photogenic.
Variations (And Experiments Gone Sideways)
- Once, I tried cottage cheese instead of sour cream. Don’t bother... the texture, just, nope.
- If you want it spicy, throw some pickled jalapeños on top before baking. Works a treat.
- No bacon? Chopped ham or leftover sausage join in just fine. Last week, my friend did chorizo—wow, new favorite.
- Vegetarian? Load up on roasted peppers, spinach, and mushrooms, and swap cheese for a smoked gouda or even feta
- I’m not above adding hot sauce, honestly. Sriracha is my old reliable.
What You Absolutely Need—And What You Can Wing
- Big baking tray—though, full disclosure, I just put mine straight on the rack sometimes (don’t @ me) with some foil under for drips.
- A sharp knife (for slicing and probably opening mail while you wait)
- A good fork or masher. If you have neither, use the back of a big spoon, like my aunt always did—old school, but it works.
How I Store These (Honestly, They Rarely Survive a Day)
If—big if—there are leftovers, let them cool, wrap individually or store in a covered container, and refrigerate. Warm again in the oven or air fryer. Just don’t microwave directly, or you get a sad, slightly rubbery potato. They do taste better next day though, probably because it’s one less thing to cook. They also freeze (ish), but I always forget they’re in there until it’s way past their prime.
How I Serve (and Sometimes Argue Over) These
My favorite: a dollop of extra sour cream, big mug of coffee, and a side of sliced tomatoes if you’re feeling fancy. My youngest insists on ketchup, but what can you do? For holidays, we set them out family-style then everyone just grabs their favorite. I’ve even thrown some on a brunchy grazing board alongside mini quiches and fruit.
Lessons Learnt the Hard Way (Yup, Even I Messed These Up)
- Once, tried to bake the potatoes quicker at a higher temp—burnt outsides, undercooked insides. Slow and steady wins this race.
- Baked fillings need enough cheese and seasoning; skimp and you’ll be sad. Taste as you mix, even if that means sneaking a few too many nibbles.
- Don’t overload the skins or things get wobbly and you’ll be catching filling off the tray—edible, but less fun to serve.
Some Questions I've Actually Gotten (or Asked Myself, Mid-Cook...)
- Can I bake the potatoes in advance? Absolutely! Actually, they peel easier when cool. Sometimes I do them the night before. Just don’t forget them in the oven. (Happened. House smelled like potato for days.)
- Does it have to be russets? I guess not. Yukon Golds or even sweet potatoes work, but the skins are thinner so handle gently.
- Can I make these gluten free? Sure thing—these are naturally gluten free if you don’t go wild with extra add-ins. Just double-check any sausage or bacon you use. Or for more ideas, check out the gluten-free resources at Celiac.com.
- What if I have no oven? You can do the first bake in a microwave—poke the potatoes, 7-10 min til soft—then finish under a grill or broiler if you have one. Not the same, but it works. My college roommate swore by this hack.
- Is there a shortcut for breakfast guests? Yes! Prep everything except the final bake the night before, then just pop 'em in come morning. (Tried this for a baby shower brunch—lifesaver.)
Oh, and if you want some more breakfast inspiration, check out Budget Bytes' breakfast archive. Their ideas have saved more than one overwhelmend morning around here.
If you try 'em, let me know what wild toppings you come up with—I'm always looking for a new breakfast adventure (and probably a new excuse to buy more potatoes, honestly).
Ingredients
- 4 large russet potatoes
- 4 large eggs
- ½ cup cooked bacon, crumbled
- ½ cup shredded cheddar cheese
- ¼ cup chopped green onions
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
Instructions
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1Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake directly on oven rack for 50-60 minutes until tender.
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2Allow potatoes to cool slightly, then slice each in half lengthwise. Carefully scoop out most of the flesh, leaving a thin border for stability.
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3In a bowl, mash the scooped-out potato with butter, sour cream, half the cheese, and salt and pepper. Fold in bacon and green onions.
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4Spoon the potato mixture back into potato skins, making a shallow well in the center of each. Crack an egg into each well.
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5Sprinkle the remaining cheese over the potatoes and bake at 400°F (200°C) for 15-20 minutes until eggs are set to your liking.
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6Remove from oven, let cool slightly, then garnish with more green onions if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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