Twice Baked Loaded Breakfast Potatoes

If you’ve ever had a twice-baked potato, you already know they’re the ultimate comfort food. Now imagine that crispy, cheesy, creamy experience—but upgraded for breakfast. These Twice Baked Loaded Breakfast Potatoes are hearty, satisfying, and packed with everything you love: fluffy mashed potato, melty cheese, crispy bacon, and our perfectly baked Organic Omega-3 Soy Free Corn Free egg right in the center.

It’s the kind of meal that looks impressive but is surprisingly easy to make. Whether you're prepping brunch for a crowd or elevating your weekend breakfast, this recipe is one you’ll come back to again and again.

Ingredients:

• 6 russet potatoes

• 2 tablespoons butter

• 2 tablespoons milk

• 1 tablespoon chopped chives

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• 6 tablespoons shredded cheese (cheddar works great!)

• 3 slices of bacon, cooked and halved

• 6 Chino Valley Ranchers Organic Omega-3 Soy Free Corn Free eggs

• Optional: ranch dressing, additional salt and pepper for serving

Instructions:

1. Bake the Potatoes
Preheat your oven to 400°F. Clean the potatoes by wiping them with a dry towel, then pierce each a few times with a knife to allow steam to escape. Place them on a parchment-lined baking sheet and bake for 50–60 minutes, or until tender all the way through.

2. Scoop and Mash
Remove the potatoes from the oven and let them cool slightly. Slice each one in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a small amount of flesh to help the skins hold their shape.

3. Mix the Filling
Add the butter, milk, chives, salt, and pepper to the bowl with the potato flesh. Mash and stir until creamy and well combined.

4. Refill the Potatoes
Spoon the mashed mixture back into each potato skin, creating a small divot in the center of each.

5. Load and Crack the Eggs
Sprinkle 1 tablespoon of shredded cheese into each potato, then add ½ slice of bacon. Carefully crack one Chino Valley Ranchers egg into each potato half.

6. Bake Again
Place the loaded potatoes back into the oven and bake for 15–20 minutes, or until the egg whites are set and yolks are cooked to your liking.

7. Finish and Serve
Remove from the oven, sprinkle with additional salt and pepper, and drizzle with ranch dressing if desired. Serve warm and enjoy!

This dish is everything you love about a traditional baked potato, with a breakfast twist that brings protein, flavor, and comfort to the table. And thanks to the richness of our Organic Omega-3 Soy Free Corn Free eggs, you’re getting nutrients and taste in every bite.

Want to show off your breakfast creation? Tag us on Instagram @chinovalleyranchers so we can see your twice-baked masterpieces!