Let Me Tell You About These Potatoes (No, Really)
Alright, so you know how some mornings you wake up, open the fridge, and stare at it like it’s going to announce your breakfast plans? That was me, last Sunday. I’d totally forgotten we had a dozen russet potatoes from a sale—thanks, supermarket impulse. The kids had been begging for something delicious (“real breakfast, Mom, not toast again!”). Anyway, these twice baked loaded breakfast potatoes were born from equal parts desperation and leftover fridge treasures. And they’re now a family staple. There might have been a minor disaster with a broken yolk the first time, but the results? Warming, filling, perfect-for-brunch happiness. Just don’t try to balance a hot baking tray one-handed while shooing the dog out of the kitchen, trust me.
Why You’ll Love This (Or, Why I Make ‘Em…)
I make these when the weather turns chilly, or when I’m out of bread (which is, honestly, more often than I’d admit). My family goes crazy for these because they’re like, all the best breakfast bits crammed into a crispy potato shell – bacon, eggs, cheese, green onions. If you’ve ever fumbled with huevos rancheros at 9am, you know, this is so much less stressful. They’re also a perfect kitchen-sink recipe. Sometimes I add leftover sausage, or swap in kale (the only green stuff my son doesn’t moan about). Fun fact: The onions used to make me cry, but goggles actually help a bit. And if I’m being honest, the real reason I love them is you get that golden, cheesy topping—without having to clean a burnt pan. Feast for kings, even if you’re just in pajamas.
What You’ll Need To Gather (And Swap If Needed)
- 4 large russet potatoes (sometimes Yukon Gold if that’s what’s rolling around the crisper. My gran swore by King Edwards—totally fine to swap in whatever you have.)
- 4-6 slices bacon (turkey bacon works; I dunno about vegan bacon, tried it once and got complaints)
- 1 cup shredded cheddar cheese (I’ve also used Colby Jack, or even feta in a pinch—adds a zippy twist!)
- 4 large eggs (medium eggs? No big deal. I just bake em a bit less)
- 2 tablespoons butter, softened
- 1/4 cup sour cream (or Greek yogurt if you’re feeling virtuous)
- 2 green onions, thinly sliced (chives or red onion work too—nobody noticed the difference)
- Salt and black pepper to taste (I go pretty heavy on the pepper, personally!)
- Optional: Hot sauce, fresh herbs, leftover veggies, crumbed sausage, really, whatever needs using up
How I Actually Make These (With a Few Tangents)
- First thing: Scrub the potatoes, poke them with a fork a few times (don’t skip this or you’ll be cleaning out your oven, trust me) and chuck them in a 400°F (200°C) oven directly on the rack. Bake for about an hour, till they’re fork-tender and the skins go crispy. Sometimes mine need a couple extra minutes. Make a tea while you wait!
- While those bake, cook your bacon in a skillet til crisp, then drain. I always eat one piece, just for quality control. Chop it up small, or rip it with your fingers if you can’t be bothered with a knife.
- Let the potatoes cool a bit so you don’t incinerate your hands. Slice each one lengthwise, then use a spoon to scoop out the insides — leave about a quarter-inch shell so they don’t fall apart later (this is where I usually sneak a taste, perfectly reasonable). Put the fluffy bits in a bowl.
- Add butter, sour cream, half the cheese, and most of the bacon to the potato innards—plus green onions, salt, pepper. Mash it all up. Don’t overthink this, lumps are fine; it’s not going to win a beauty contest yet.
- Spoon the mixture back into the potato shells, making a little dip/well in the middle of each for your egg to sit. Sometimes they collapse a little! Don’t sweat it. Sprinkle on the rest of the cheese.
- Crack an egg into each well — occasionally, a yolk breaks. Those just get eaten by me (chef’s privilege). Pop the potatoes back in the oven & bake another 12-18 mins, or until the whites are set but the yolks are still a bit runny. If you like a firmer yolk, add a few minutes. This step is really personal (and occasionally, a waiting game).
- Finish with the rest of the bacon, maybe a dash of hot sauce, and more onions if you have them. Just don’t forget to let them cool a smidge! Scalded tongue = no fun.
Notes from My Many Attempts (& Accidental Genius)
- One time I didn’t let them cool before adding eggs, and my eggs practically scrambled instantly. Whoops. Lesson learned.
- If your potatoes look a bit sad when scooped, just pile on more cheese on top—cheese fixes everything.
- Actually, I find it works better if you use full-fat sour cream, but you do you.
Tweaks and Experiments (Some Good, Some… Meh)
- I’ve swapped cooked chorizo in for bacon: amazing, especially with a little roasted red pepper folded through the mash. Highly recommend!
- Tried a feta-spinach combo once—tasted great, but the kids looked at me like I’d served brussels sprouts pancakes. Might be a grown-up thing.
- Do NOT, I repeat, do not try sardines in this. Came from a wild pantry clean-out. Won’t do that again, I promise.
If You Don’t Have the Right Tools…
Look, a potato masher is handy for the filling—but a fork does the job. No baking tray? I’ve put them straight on the oven rack (just keep an eye so the egg doesn’t leak). I even used my friend’s air fryer once; potatoes finished faster, but you can’t fit four in at once unless yours is massive. Good luck!
How to Store ‘Em (Though They Rarely Last)
Technically, you can keep leftovers in the fridge for 2 days, tightly wrapped. Reheat at 350°F in the oven until warmed through—I actually think the flavor improves by day two, but honestly, in my house, they never last past breakfast. They don’t freeze super well; eggs get a weird texture, so just eat them fresh if you can.
This Is How I Love to Serve These
At our place, these always come with a side of ketchup, hot sauce, and big mugs of coffee. Sometimes—if we’re super hungry—I throw together a quick fruit salad, but most days, it’s just these straight from the baking dish. My daughter insists that extra crispy bacon bits on top make everything better (she’s not wrong!).
Some Hard-Won Lessons (The Slightly Painful Way)
- I once tried rushing the first bake by microwaving the potatoes—ended up with gluey insides and wrinkly skins. Not worth it. The oven really is best. Or, you know, patience.
- Let the potatoes cool enough before cracking in eggs, or you’ll get rubbery whites and unhappy breakfast faces.
- Avoid overfilling the shells; I got greedy one day and lost half the filling in the oven. Still tasted alright, but what a mess.
FAQ (Honestly, These Are Real Questions People Ask Me)
- Can I make these vegetarian?
- Absolutely! Just skip the bacon or swap it for veggie sausage, or even roasted mushrooms. I love a handful of sautéed spinach in there, too.
- Do I have to use russet potatoes?
- Nah—Yukon Golds or Maris Piper work. Waxy potatoes don’t mash as fluffy, but if it’s what you’ve got, go for it!
- What if I don’t like runny yolks?
- Easy, just keep them in longer until the eggs set through. No yolk-judgment here.
- Any way to cut down on the calories?
- Yeah, swap in Greek yogurt for sour cream and use less cheese. I’ve even gone no-cheese once (reluctantly), and they were still pretty satisfying.
Here’s a digression: last time I made these, I got distracted by a very enthusiastic cat trying to leap onto the kitchen counter. Nearly lost a potato to his ‘taste test’ ambitions. Don’t cook with a bored pet in the kitchen, folks.
For more potato magic, I sometimes visit Serious Eats’ detailed baked potato guide. Or, if you’re curious about breakfast variations, Smitten Kitchen’s breakfast skillet is ace inspiration too. Not sponsored—just genuinely helpful.
Alright, time to grab your trusty spoon and dig in. And maybe do the dishes later, if you feel industrious.
Ingredients
- 4 large russet potatoes
- 4 large eggs
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 green onions, thinly sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
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1Preheat oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork. Bake directly on the oven rack for 45-50 minutes until tender.
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2While the potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble. Set aside.
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3Remove baked potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato in the skin. Place the scooped potato in a bowl.
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4Add butter, milk, salt, and pepper to the bowl with potato and mash until smooth. Stir in eggs, half of the cheddar cheese, half of the bacon, and half of the green onions.
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5Spoon the mixture back into the potato skins. Top with the remaining cheddar cheese and bacon. Place potatoes on a baking sheet and return to oven for 15 minutes or until heated through and cheese is melted.
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6Garnish with remaining green onions before serving. 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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