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–+ servings

Easy Twice-Baked Loaded Breakfast Potatoes (With Fruit)

Rose
Easy twice-baked loaded breakfast potatoes are a hearty, comforting breakfast made with crispy potato skins, creamy mashed potatoes, fluffy eggs, melted cheese, and savory bacon. Served with fresh fruit and an optional light sauce, they’re perfect for brunch, weekends, or feeding guests without complicated prep.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • oven or air fryer
  • baking sheet
  • mixing bowl
  • nonstick skillet
  • spoon or potato masher

Ingredients
  

  • 2 large russet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 large eggs
  • 2 tbsp milk
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp butter, melted
  • 1 1/2 cups shredded cheese (cheddar, mozzarella, or blend)
  • 1/2 cup cooked bacon, crumbled
  • 1/2 cup additional shredded cheese
  • 2 tbsp sliced green onions

Instructions
 

  • Preheat oven to 400°F (200°C) or air fryer to 390°F. Scrub potatoes, pat dry, rub with olive oil, and season with salt and pepper. Bake 50–60 minutes (or air fry 40–45 minutes), turning once, until fork-tender. Cool slightly.
  • Whisk eggs with milk, salt, and pepper. Gently scramble in a nonstick skillet over medium-low heat until just set. Remove from heat.
  • Slice potatoes lengthwise and scoop out most of the flesh into a bowl, leaving a thin shell. Mash potato with sour cream and melted butter until creamy.
  • Fold scrambled eggs, bacon, and shredded cheese into the mashed potatoes. Taste and adjust seasoning.
  • Spoon filling back into potato skins and top with remaining cheese. Bake 10–15 minutes until cheese is melted and lightly golden.
  • Garnish with green onions and serve warm with fresh fruit and optional sauce.

Notes

These breakfast potatoes are easy to customize. Swap bacon for vegetables or plant-based sausage, use Greek yogurt instead of sour cream, and adjust cheese to taste. Assemble ahead and bake when ready for stress-free brunch hosting.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 24gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 230mgSodium: 720mgPotassium: 980mgFiber: 4gSugar: 4gVitamin A: 750IUVitamin C: 18mgCalcium: 260mgIron: 3.2mg
Keyword breakfast potatoes, brunch recipe, loaded breakfast potatoes, twice baked potatoes
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