Hey there!
You’re gonna love this one. It’s cozy, filling, and hits all the best breakfast flavors in one warm, cheesy potato. I’ve been making this forever when I want something comforting but not complicated.
You’ll get crispy bacon (or smoky tempeh), fluffy scrambled eggs, gooey cheddar, and a fluffy baked potato that soaks it all up. Finish it with fresh chives, and you’ve got the perfect breakfast—or honestly, a great dinner.
Why I Love This Recipe
I started making this on weekends when I wanted all my favorite breakfast things but didn’t want to dirty 5 pans. It’s the best mix of cozy and simple.
- Everything goes into one potato = fewer dishes.
- You can customize it a million ways (more on that later).
- Feels hearty and satisfying but takes less effort than a full breakfast spread.
- Great for meal prep—make a few potatoes and fill them up when you’re ready.
- That combo of melty cheese, smoky bacon, and soft egg? Unreal.
Makes: 4 loaded potatoes
Total Time: About 45 minutes
What You’ll Need
- 4 large russet potatoes
- 4 large eggs
- 4 slices bacon or 1 cup tempeh strips (smoked or marinated)
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp chives, finely chopped
- 1 tbsp butter or olive oil (for cooking eggs)
- Salt and pepper, to taste
- Optional: sour cream or hot sauce for serving
Pro Tips
- Scramble your eggs on low heat so they stay soft and creamy, not rubbery.
- If you bake your potatoes the night before, breakfast comes together in 10 minutes.
- Swap the bacon for tempeh or turkey bacon if you want to keep it lighter or plant-based.
- Shred your own cheddar—pre-shredded melts less smoothly because of added starch.
- Add a little sour cream to the potato when scooping it open for extra creaminess.
Tools You’ll Need
- Baking sheet
- Small frying pan
- Mixing bowl
- Whisk or fork
- Sharp knife
- Cheese grater
- Tongs or spatula
Substitutions & Variations
- Tempeh bacon instead of pork bacon.
- Turkey bacon for a lighter option.
- Mozzarella, gouda, or pepper jack instead of cheddar.
- Green onions instead of chives.
- Add sautéed spinach or bell peppers to the eggs.
- Try a sweet potato instead of a russet for a sweeter vibe.
Make Ahead Tips
- Bake the potatoes and store them in the fridge up to 3 days. Warm them in the oven or microwave when ready to fill.
- Cook the bacon/tempeh ahead and store it in the fridge, ready to crisp up in a pan.
Step-by-Step Instructions
Step 1: Bake the Potatoes
Preheat your oven to 400°F. Scrub the potatoes and poke them a few times with a fork. Bake directly on the oven rack for 40-45 minutes until tender when pierced with a knife.
Step 2: Cook the Bacon or Tempeh
In a small frying pan over medium heat, cook the bacon slices until crispy (about 8 minutes), flipping halfway. For tempeh, cook strips in a little oil until golden and crisp around the edges, 4–5 minutes per side. Drain on paper towels.
Step 3: Scramble the Eggs
Crack eggs into a bowl and whisk with a pinch of salt and pepper. Melt butter in the same pan over low heat. Pour in the eggs and stir gently until soft and just set, about 3–4 minutes.
Step 4: Prep the Potatoes
Slice open each baked potato lengthwise and gently fluff the inside with a fork. Season lightly with salt and pepper. Add a little butter if you want.
Step 5: Load ‘Em Up
Fill each potato with scrambled eggs, top with crispy bacon or tempeh, sprinkle with shredded cheddar, and finish with fresh chopped chives. Optional: add a dollop of sour cream or a drizzle of hot sauce.
Leftovers & Storage
Store leftover filled potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave for 1–2 minutes.
Why This Recipe Works (Quick Science)
Potatoes act like little flavor sponges. Their fluffy interior soaks up the egg’s creaminess and the bacon’s smoky fat. The heat from the potato helps melt the cheese perfectly, creating a smooth, melty layer on top. Plus, bacon adds crisp texture against the soft egg and potato.
Macros (per loaded potato with bacon and cheddar):
- Calories: ~450
- Protein: ~22g
- Carbs: ~30g
- Fat: ~25g
(Values will vary with tempeh, turkey bacon, or cheese substitutions.)
Meal Plan Ideas
- Serve with a fruit salad and coffee for an easy brunch.
- Add avocado toast for a bigger breakfast spread.
- Make two and call it dinner! Serve with a green salad.
Common Mistakes
- Overcooking the eggs—they should stay soft, not dry.
- Forgetting to season the potatoes—salt and pepper matter here.
- Using pre-shredded cheese that won’t melt as smoothly.
What to Serve With
- Fresh fruit (berries, melon, or orange slices)
- Greek yogurt with honey
- Toast or English muffins
- A side of sautéed spinach or kale
FAQ
Can I microwave the potatoes instead of baking them?
Yes! Microwave on high for 6–8 minutes, flipping halfway, until tender. The oven gives better texture, though.
Can I make this vegetarian?
Totally. Use tempeh bacon or skip the bacon altogether.
Can I freeze these?
I wouldn’t. The eggs and potatoes don’t freeze great. But you can prep the individual parts ahead.
What’s the best cheese to use?
Sharp cheddar melts great, but pepper jack or mozzarella work too.
Final Step – Serve and Enjoy
Grab your fork and dig in while it’s hot! All those layers melt together perfectly.
Wrap-Up
That’s it—easy, cozy, and totally satisfying. I hope you give these loaded breakfast potatoes a try this weekend! Drop a comment below if you make them and tell me how they turned out—or ask any questions if you get stuck. Happy cooking!