Twice Baked Loaded Breakfast Potatoes
A perfect blend of crispy potato skins, fluffy centers, eggs, and customizable toppings, these twice baked loaded potatoes are an easy and impressive breakfast option for groups.
Ingredients
Potatoes
- 6 pieces Medium russet potatoes You can also use Yukon Golds for a creamier center.
Oils and Seasoning
- 1 tablespoon Olive oil or avocado oil For rubbing on the potatoes.
- to taste teaspoon Salt
- to taste teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Eggs and Dairy
- 4-6 pieces Eggs Depending on how 'eggy' you like it.
- 1 cup Plain Greek yogurt or light sour cream
- 1 cup Shredded cheese Cheddar or pepper jack recommended.
Optional Add-Ins
- 1 cup Cooked turkey sausage or chicken sausage, crumbled Optional; no pork.
- 1 cup Green onions or chives, sliced
- 1 cup Bell pepper, finely diced
- 1 cup Baby spinach, chopped
- 1 teaspoon Paprika or smoked paprika
- to taste tablespoon Hot sauce or salsa For serving.
Instructions
First Bake
- Preheat the oven to 400°F (200°C). Scrub the potatoes well and dry them. Prick each one with a fork a few times, rub with oil, and sprinkle with salt. Bake for about 45-60 minutes.
Scoop and Mash
- Let the potatoes cool for 10-15 minutes. Slice each potato lengthwise and scoop out most of the fluffy center into a bowl.
- Add Greek yogurt, a bit of olive oil, salt, pepper, garlic powder, onion powder, and a handful of cheese to the bowl. Mash until creamy.
Egg and Veggie Mix
- Whisk the eggs in a separate bowl and fold them into the mashed potato mixture along with the spinach, bell pepper, green onions, and sausage (if using).
Stuff and Top
- Spoon the mixture back into the potato skins, mounding it slightly. Sprinkle with more cheese and paprika.
Second Bake
- Preheat the oven to 375°F (190°C) and bake for 18-22 minutes until the eggs are set and the tops are golden.
Finish and Serve
- Let the potatoes rest for 5 minutes, then top with green onions, yogurt or salsa, and hot sauce before serving.
Notes
You can prepare these ahead and just do the second bake in the morning. For leftovers, they keep in the fridge for 3-4 days and reheat well in the oven or air fryer.