Name: Twice Baked Cheesy Breakfast Potatoes Everyone Loves
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 4 large russet potatoes, washed and dried; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 4 large eggs; 1 tablespoon butter; ½ cup milk or half-and-half; 1 cup shredded cheddar cheese (plus more for topping); ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 cup diced vegetables such as bell peppers, spinach, or tomatoes; ¼ cup sliced green onions for topping

Description

A hearty, cheesy breakfast that combines fluffy baked potatoes with eggs, melted cheese, and vegetables. Perfect for weekend brunches, holiday mornings, or any time you want a comforting start to your day. These twice baked breakfast potatoes are easy to make, customizable, and loved by kids and adults alike.

Ingredients

Scale

4 large russet potatoes, washed and dried
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
4 large eggs
1 tablespoon butter
½ cup milk or half-and-half
1 cup shredded cheddar cheese (plus more for topping)
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup diced vegetables such as bell peppers, spinach, or tomatoes
¼ cup sliced green onions for topping

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Scrub the potatoes under cool running water. Dry thoroughly, then pierce each potato several times with a fork.
Rub the potatoes with olive oil, then sprinkle evenly with salt and pepper. Arrange them on the prepared baking sheet and bake for 50–60 minutes, until tender.
Remove the potatoes from the oven and allow them to cool for 10 minutes.
Slice each potato lengthwise and carefully scoop out the inside, leaving a thin shell. Transfer the scooped potato into a mixing bowl.
Reduce the oven temperature to 350°F (175°C).
In a medium skillet, melt the butter and cook the diced vegetables for 3–5 minutes until softened.
Crack the eggs into the skillet and scramble lightly, cooking just until set. Remove from heat.
Mash the scooped-out potato with milk, garlic powder, onion powder, and shredded cheddar cheese. Fold in the scrambled eggs and sautéed vegetables.
Spoon the filling back into each potato skin, dividing evenly.
Sprinkle additional cheddar cheese over the tops.
Bake the filled potatoes for 15–20 minutes, until heated through and the cheese has melted.
Remove from the oven and garnish with sliced green onions before serving.

Notes

Swap cheddar for Monterey Jack, pepper jack, or a cheese blend.
Add cooked chicken or turkey breakfast sausage for extra protein.
These can be made ahead and stored in the refrigerator for up to 3 days.
Use large russet potatoes for best texture and sturdy shells.
Reheat in the oven or microwave until warmed through.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes