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Twice Baked Loaded Breakfast Potatoes Recipe
Ash Tyrrell

Twice Baked Loaded Breakfast Potatoes Recipe

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.
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Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.