Loaded Breakfast Baked Potato Recipe

Name: Loaded Breakfast Baked Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes; 4 tsp vegetable oil; 1 tsp salt, divided; 1 tsp ground black pepper, divided; Filling:; 8 Tbsp cream cheese, softened; ½ Tbsp cheddar cheese, shredded; 6 strips bacon, cooked and cut into 1/4'' pieces; 2 green onions, finely chopped; 4 eggs; Salt and ground black pepper, to taste

Servings: persons

1
To prepare the baked potatoes, preheat the oven to 425u00b0F and move one of your oven racks to the oven center.
2
Measure out four pieces of aluminum foil (be sure they're large enough to cover each potato) and pour a teaspoon of oil in the center of each piece of foil. Place the potato in the center of the foil and rub it with the oil until completely coated. Evenly sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of pepper over each potato. Tightly wrap the potato and repeat with the remaining potatoes. Bake for 1 hour, or until fork tender. (The baking time will vary based on the size of your potatoes.)
3
Remove the potatoes from the oven, unwrap them, and let them cool for 6-8 minutes. Cut off the top third of the potato. Then, use a spoon to carefully scoop out the inside flesh, leaving at least a 1/4'' border. (Your potato should resemble a bowl or boat.)
4
To prepare the loaded breakfast potatoes, reduce the oven temperature to 350u00b0F.
5
Spread 1 tablespoon of cream cheese on the bottom of each potato bowl. Sprinkle 2 tablespoons of cheddar cheese in each potato. Sprinkle half of the bacon and half of the green onions evenly between the four potatoes.
6
Then gently break an egg into each potato bowl, taking care to not break the yolk. Sprinkle a little salt and ground black pepper on top of the egg. Top each potato with the rest of the bacon, green onions, cream cheese, and cheddar cheese.
7
Place the filled potatoes onto a baking sheet and bake for 25-30 minutes, depending on how you like your eggs. Remove the potatoes from the oven and serve immediately.

638

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

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 11 ingredients. The key ingredients include: 4 large russet potatoes, 4 tsp vegetable oil, 1 tsp salt, divided, 1 tsp ground black pepper, divided, and more.

Yes, Loaded Breakfast Baked Potato 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 Breakfast Baked Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions