Loaded Breakfast Potatoes Recipe

Name: Loaded Breakfast Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 baking potatoes, medium; 1 tablespoon butter; 1 sweet red pepper, finally chopped; 1 orange sweet bell pepper, finally chopped; 1 green sweet pepper, finally chopped; 1 cup mushroom, finely chopped; 1/4 cup red onion, finally chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 large eggs, beaten; 1 1/4 cups shredded cheddar cheese, divided; 1/4 cup sour cream, divided; 6 bacon, strips cooked and crumbled; 3 green onions, chopped

Servings: persons

6 baking potatoes, medium
1 tablespoon butter
1 sweet red pepper, finally chopped
1 orange sweet bell pepper, finally chopped
1 green sweet pepper, finally chopped
1 cup mushroom, finely chopped
1/4 cup red onion, finally chopped
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1 1/4 cups shredded cheddar cheese, divided
1/4 cup sour cream, divided
6 bacon, strips cooked and crumbled
3 green onions, chopped

1
Preheat oven to 375F.
2
Scrub and pierce potatoes with a fork; place on microwave safe plate.
3
Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once.
4
When cool enough to handle, cut a thin slice of the top of each potato; discard slice.
5
Scoop out pulp, leaving 1/4 inch thick shells.
6
In large skillet, heat butter over medium heat.
7
Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender.
8
Stir in salt, pepper and 1 cup of pulp.
9
Add eggs; cook and stir until eggs are thickened and no liquid egg remains.
10
Stir in 1/2 cup cheese and 1/4 cup sour cream.
11
Bake 10-12 minutes or until heated through and cheese is melted.
12
Top with remaining sour cream; sprinkle with bacon and green onions.

1410

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.
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 14 ingredients. The key ingredients include: 6 baking potatoes, medium, 1 tablespoon butter, 1 sweet red pepper, finally chopped, 1 orange sweet bell pepper, finally chopped, and more.

Yes, Loaded Breakfast Potatoes 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 Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions