Loaded Baked Potato Breakfast Skillet Recipe

Name: Loaded Baked Potato Breakfast Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium idaho potato; salt, to taste; 1 tablespoon vegetable oil (I used butter); 5 crispy slices bacon; 2 tablespoons chopped green onions; ½ cup shredded cheddar cheese; 4 eggs; ½ cup silk unsweetened almond milk; 1 tablespoon sour cream; salt, to taste; fresh ground pepper, to taste; top with additional sour cream, chopped green onions, and bacon to taste

Servings: persons

1 medium idaho potato
salt, to taste
1 tablespoon vegetable oil (I used butter)
5 crispy slices bacon
2 tablespoons chopped green onions
½ cup shredded cheddar cheese
4 eggs
½ cup silk unsweetened almond milk
1 tablespoon sour cream
salt, to taste
fresh ground pepper, to taste
top with additional sour cream, chopped green onions, and bacon to taste

1
Preheat oven to 350.
2
Whisk eggs, almond milk, sour cream, salt, and pepper until all combined.
3
Set aside.
4
Heat a well-seasoned, 10 inch cast iron skillet on stove-top, over medium heat.
5
Add the vegetable oil and spread it around.
6
Chop potatoes into small cubes and saute until golden and done.
7
Add a little salt.
8
Take off heat and make sure it's spread evenly over the pan.
9
Spread crumbled bacon and chopped green onion over potatoes.
10
Pour egg mixture over the potatoes.
11
Place skillet in the oven and bake for 15 to 17 minutes.
12
Touch the center to make sure the eggs are all the way cooked.

1109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium idaho potato, salt, to taste, 1 tablespoon vegetable oil (I used butter), 5 crispy slices bacon, and more.

Yes, Loaded Baked Potato Breakfast Skillet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Baked Potato Breakfast Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions