I never knew potatoes could make breakfast feel so indulgent until I tried this Twice Baked Loaded Breakfast Potatoes Recipe. The first time I made them, the crispy skin and creamy cheesy center were unforgettable. This dish turned my usual morning routine into something special and delicious.

Every bite balances savory, creamy, and rich flavors perfectly. I absolutely can’t wait to share how you can make it too! You can also enjoy similar fresh flavors in the Cupids Caprese Salad Bites Recipe for a light brunch side.

Ingredients

Below are the ingredients you’ll need, along with helpful tips to get the best results.

3 large russet potatoes — russets bake evenly and develop crisp skins while staying fluffy inside.
1 tablespoon avocado oil — helps the skins crisp beautifully; olive oil works too.
¾ cup shredded cheddar cheese — freshly grated melts smoother and tastes richer than packaged shreds.
6 large eggs — adds protein and makes the dish hearty enough for breakfast or brunch.
Salt — enhances overall flavor; kosher or sea salt works best.
Freshly ground black pepper — adds brightness and a subtle kick.

Note: Serves 3–4 people based on portion size.

Variations

You can easily customize this recipe to match your preferences or dietary needs.

• Dairy-free version: Use dairy-free shredded cheese or add nutritional yeast for a cheesy flavor.
• Vegetarian option: Mix in sautéed mushrooms, onions, or spinach for added texture.
• Spicy twist: Add diced jalapeños or a pinch of cayenne pepper to the filling.
• Herb boost: Stir in chopped chives, parsley, or green onions for freshness. You might also enjoy experimenting with pasta-based dishes like the Ramen Carbonara Recipe for a fusion breakfast experience.

Cooking Time

Here’s how long the recipe takes from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Equipment You Need

• Oven — essential for baking potatoes twice for crispy skin and creamy filling.
• Baking tray — holds potatoes securely during baking.
• Mixing bowl — used for combining potato filling and cheese.
• Fork — used to pierce potatoes before baking for even cooking.
• Knife and spoon — to cut and scoop potatoes safely.

How to Make Twice Baked Loaded Breakfast Potatoes Recipe?

These steps will guide you through the process from start to finish. Follow them carefully and enjoy the cooking process.

Prepare the Potatoes

Preheat your oven and thoroughly wash the potatoes to remove dirt. Pierce each potato with a fork several times so steam escapes during baking. Rub oil, salt, and pepper all over the skins to season and help them crisp.

Bake Until Tender

Place potatoes on a baking tray and bake until tender and easily pierced with a fork. The skins should look slightly crisp and the inside fully cooked. This step builds the base texture for the dish.

Scoop and Mash

Allow potatoes to cool slightly so they’re safe to handle. Slice them in half lengthwise and scoop out the soft flesh into a bowl. Leave a thin layer inside so the shells stay sturdy.

Add Fillings

Mash the potato flesh with shredded cheese and seasoning until creamy and smooth. Taste and adjust salt or pepper if needed. The warmth of the potatoes helps melt the cheese into the mixture.

Fill the Shells

Spoon the cheesy mixture back into the potato shells. Create a small well in the center of each portion so the egg can sit neatly without spilling.

Bake Again

Crack one egg into each filled potato and return them to the oven. Bake until egg whites are set and yolks reach your desired doneness while the cheese turns bubbly and golden.

Additional Tips for Making this Recipe Better

After making this recipe many times, here are a few tricks that always improve the final result:

• I grate cheese fresh every time because it melts smoother and tastes better.
• I leave a thin potato layer in the shell to keep it from collapsing.
• I season the filling in stages so every bite tastes balanced.
• I let potatoes cool briefly before scooping so I don’t burn my hands.
• I sometimes add extra toppings right before serving for more flavor.

How to Serve Twice Baked Loaded Breakfast Potatoes Recipe?

These potatoes look impressive and taste amazing when served fresh from the oven. Arrange them on a serving platter and garnish with chopped chives or parsley for color. Add sour cream, hot sauce, or sliced avocado on the side so everyone can customize their serving. Pair them with fresh fruit or a light salad for balance.

Nutritional Information

Here’s an approximate nutrition breakdown per serving:

• Calories: ~350
• Protein: ~12g
• Carbohydrates: ~40g
• Fat: ~18g

Make Ahead and Storage

These potatoes store well, making them perfect for meal prep or leftovers.

Refrigerating

Allow potatoes to cool completely before storing in an airtight container. They stay fresh in the refrigerator for up to 3 days and reheat well.

Freezing

Wrap each potato tightly and freeze for up to 2 months. For best results, freeze without eggs and add fresh eggs when reheating.

Reheating

Reheat in a 350°F oven until warmed through. If frozen, thaw overnight in the refrigerator before reheating for even heating.

Why You’ll Love This Recipe?

There are plenty of reasons this dish quickly becomes a favorite in many homes.

• Easy to customize — You can swap ingredients or add toppings to match any taste preference.
• Hearty and satisfying — Potatoes, cheese, and eggs create a filling breakfast or brunch.
• Great for entertaining — Perfect for brunch gatherings since everyone loves loaded potatoes.
• Make-ahead friendly — You can prep ahead and bake when needed.
• Versatile meal — Works equally well for breakfast, brunch, or even dinner.

This Twice Baked Loaded Breakfast Potatoes recipe is comforting, satisfying, and perfect for weekends or special breakfasts. Once you try it, it might just become your go-to brunch favorite too.

Ash Tyrrell