Twice Baked Loaded Potatoes (Printable Version)
Golden baked potatoes filled with eggs, cheese, bacon, and fresh veggies for a hearty morning bite.
# Ingredients Required:
→ Potatoes
01 -
4 large russet potatoes
02 -
30 ml olive oil
03 -
Salt and black pepper to taste
→ Filling
04 -
6 large eggs
05 -
240 ml cooked bacon or sausage, crumbled (or plant-based alternative)
06 -
120 g shredded cheese (cheddar, Monterey Jack, or preferred variety)
07 -
60 ml green onions, chopped
08 -
60 ml bell pepper, diced (optional)
09 -
120 ml sour cream or Greek yogurt
10 -
5 ml garlic powder
11 -
5 ml onion powder
12 -
Salt and black pepper to taste
→ Optional Toppings
13 -
Additional shredded cheese
14 -
Chopped fresh herbs (parsley or cilantro)
15 -
Hot sauce
16 -
Avocado slices
# Guide to Cooking:
01 -
Preheat oven to 200°C. Scrub and dry the potatoes, pierce them multiple times with a fork. Rub each with olive oil and season with salt. Place directly on the oven rack or a baking sheet and bake for 45–50 minutes until tender.
02 -
Whisk eggs and scramble in a skillet over medium heat until just set. Allow to cool slightly. In a large bowl, combine scrambled eggs, bacon or sausage, shredded cheese, green onions, bell pepper (if using), sour cream, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
03 -
When cool enough to handle, cut each potato in half lengthwise. Scoop out the insides leaving a thin layer to support the skin. Mash the scooped potato into the filling mixture until smooth. Spoon the filling back into each potato skin.
04 -
Return filled potatoes to the oven and bake for 15–20 minutes until golden and heated through.
05 -
Remove from oven and garnish with extra cheese, fresh herbs, hot sauce, or avocado slices as desired. Serve warm.
# Extra Suggestions:
01 -
For best texture, avoid overcooking the scrambled eggs before mixing.