Loaded Baked Potato Breakfast Skillet
Making this quick and easy Loaded Baked Potato Breakfast Skillet is a wonderful way to kick start your weekend! It’s got everything you love about a loaded baked potato like bacon, cheddar cheese and green onions. It’s all baked to perfection in a creamy egg mixture with very little prep work!
Love loaded baked potatoes? Enjoy more savory recipes like Loaded Baked Potato Salad and Loaded Baked Potato Soup.
Table of Contents
This loaded baked potato breakfast skillet has been in my recipe catalog for about a decade now and still received as much love and the day I shared it. It’s withstood the test of time, and there are so many reasons it’s achieved the longevity it has! My family has never grown tired of this breakfast skillet recipe.
First things first… There are crispy pieces of bacon nestled into the skillet. That alone makes it a winner in my book! The way it pairs with the soft potatoes and crisp green onions really makes your mouth water. What really seals the deal on that loaded baked potato flavor is the gooey cheddar cheese!
Another big reason I’ve been making this potato breakfast skillet recipe for years is because of how quick and easy it is! It takes me about 10 minutes of prep work, then cook the potatoes until soft and golden, and toss it in the oven to let it do the rest of the work for me.
Ingredient Notes
Eggs – use your favorite large eggs and let them warm up on the counter while cooking the potatoes.
Potatoes – Idaho potatoes (also known as Russet potatoes) are the best to use in this skillet recipe because of their soft and fluffy texture.
Cheddar Cheese – Shredded sharp cheddar cheese is the best compliment in this recipe. If you wish to use another cheese, you can.
Bacon – Make sure to use crispy cooked bacon, not raw. You can cook bacon ahead of time and store it in air-tight container, in the refrigerator if you wish.
Whole Milk – Whole milk helps to give the eggs the very best creamy consistency. If you need to, you can substitute it with a lactose free milk or a milk alternative that is not sweet.
See recipe card for complete information on ingredients and quantities.
How to Make Loaded Baked Potato Breakfast Skillet
Prepare. Preheat the oven to 350°F. Make sure your skillet is well seasoned.
PRO TIP: You can peel the potatoes or leave the skin on. If you wish to leave the skin on, make sure to wash and scrub the potatoes.
Cook the potatoes. Place the skillet over medium heat and add a little oil. Add the potatoes and a sprinkle of salt. Sauté until golden (1). Take the skillet off the heat.
Add the toppings. Spread the chopped crispy bacon, shredded cheese, and chopped green onions all over the potatoes (2).
Make the egg mixture. Whisk together the eggs, milk, sour cream, salt and pepper.
Add the egg mixture. Pour the egg mixture over the potatoes (3). Give the skillet a very gentle shake to spread evenly (4).
Bake. Place skillet into the oven and bake for about 18-20 minutes. Gently touch the center to make sure the eggs feel firm and not watery or too squishy. (5)
Recipe FAQs
Yes, you can definitely use leftover baked potatoes or boiled potatoes. If you have some leftover home fries, feel free to use that as well. Chop leftover cold baked or boiled potatoes into small cubes (cold potatoes are easier to cut) and sear them for a few minutes in the skillet. Finish the dish as stated in the recipe.
I love to serve this breakfast skillet with some sour cream on top. You can add some more green onions and/or fresh herbs. Just like on a baked potato, you can add more cheese and crispy bacon as well.
I you need a lower fat milk, you can use 2% but no lower. The milk will give the eggs a creamy texture. You can use lactose free milk if you need to have a lactose free recipe. Don’t forget to use plant based or lactose free sour cream as well. If you need to use a milk alternative, use almond milk and plant based sour cream.
No problem! If you don’t have a cast iron skillet, you can use another oven safe pan. Or, transfer the filling into a lightly greased casserole dish and add the egg mixture. (Remember that if you use ceramic casserole dish, it may take a few more minutes to bake.)
Note: And oven safe pan is a cooking pan that can stand up to high temperatures (usually up to 500°F) and has a metal handle. No wood or plastic on the handle. Remember to use an oven mitt to pull it out!
Tips for the Best Loaded Baked Potato Breakfast Skillet
- Make sure your skillet is well seasoned. This will help with the food sticking.
- Remember that “seasoned” skillet does not meat that you’re added seasoning to it. To season a cast iron skillet, is to rub it with oil and cure it in the oven at 450°F for 30-40 minutes. Remember to turn on kitchen vent or open a window as it will get smoky.
- Always preheat the skillet and cooking pan before starting to cook.
- Once you add potatoes to the skillet, let them cook untouched for a few minutes. This will get give them a nice brown sear. Do the same after you mix, leave them untouched to cook for a few minutes
- Make sure to spread your filling ingredients evenly over the pan before adding the egg mixture. That way, every bite will have a little bit of everything in it.
More Easy Savory Breakfast Recipes
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Loaded Baked Potato Breakfast Skillet Recipe
Ingredients
- 12-14 oz Idaho potatoes (aka Russet potatoes)
- salt
- 1-2 Tbsp vegetable oil
- 5-6 crispy slices of bacon
- 2 Tbsp chopped green onion
- 1/2-1 cup shredded cheddar cheese to taste
- 4 large eggs
- 1/2 cup whole milk
- 2 Tbsp sour cream
- salt to taste
- fresh cracked pepper to taste
Toppings:
- sour cream
- chopped green onion
- crispy bacon
Instructions
- Preheat the oven to 350°F and make sure the (10-inch) skillet is well seasoned. (If not using a cast iron skillet, use an oven safe pan and grease it.)
- Prepare the filling ingredients: chop potatoes into small cubes, chop green onion, and chop cooked bacon. (Note: you can peel the potatoes or leave the skin on. If you wish to leave the skin on, make sure to wash and scrub the potatoes.)
- Preheat a well-seasoned skillet on stove-top over medium heat. Add the vegetable oil and spread it around.
- Add potatoes, season with a little salt, and sauté until golden and done. Take the skillet off heat and make sure potatoes are spread evenly over the pan.
- Whisk eggs, milk, sour cream, salt, and pepper until all combined.
- Spread crumbled bacon, shredded cheese, and chopped green onion over potatoes. Pour egg mixture over the potatoes. Give the skillet a very gently shake to spread evenly.
- Place skillet into the oven and bake for 18-20 minutes. Gently touch the center to make sure the eggs feel firm and not liquid or too squishy.
- Note: you can make this recipe without a cast iron skillet. Just use a regular oven-safe sauté pan. Or, cook potatoes and transfer to a lightly greased baking dish before adding eggs. Add remaining ingredients to the baking dish and bake until done.
Notes
- Make sure your skillet is well seasoned. This will help with the food sticking.
- Remember that “seasoned” skillet does not meat that you’re added seasoning to it. To season a cast iron skillet, is to rub it with oil and cure it in the oven at 450°F for 30-40 minutes. Remember to turn on kitchen vent or open a window as it will get smoky.
- Always preheat the skillet and cooking pan before starting to cook.
- Once you add potatoes to the skillet, let them cook untouched for a few minutes. This will get give them a nice brown sear. Do the same after you mix, leave them untouched to cook for a few minutes
- Make sure to spread your filling ingredients evenly over the pan before adding the egg mixture. That way, every bite will have a little bit of everything in it.
Nutrition
Originally published on Will Cook For Smiles in September 2014.
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Could you use frozen shredded potatoes?
Delicious but 1 potato won’t feed 4. I used 3 white potatoes and 1 sweet potato, fed 2 adults and 1 child. Added spinach for some fibre too
Lyuba – just tried this a bit ago, after searching for what to do with leftover baked potatoes… So yummy! I fried the bacon in the cast iron skillet, then fried the potatoes in the bacon grease, drained the fat, then proceeded with the recipe. I sprinkled the cheese on top, since that’s what it looks like you did in the picture. This is a keeper… Thanks so much!
Apptoximately how many servings in Loaded.Baked Potato Breakfast Skillet? It sounds like a winner.
Hi Rhonda! I would say it will feed 4 but it can be more if you serve it with toasts or bowl of fruit in addition. You can also add a couple more eggs if you’d like 🙂
Ohmygoodness. This was sooooooooooo good! I used some leftover roasted potatoes and it turned out great! Anything with bacon in it is a winner in my book. I did have to cook mine a bit longer…but my oven might possibly be possessed by an oven devil.
Awesome!! So glad to hear that, Stacy!
🙂 I’m so glad you liked it!
Hi, I just tried this recipe this morning and the family loved it! The recipe doesn’t say which step to add the cheese in, so I added it on step five after the bacon and green onions, before the egg mixture. I’d say the recipe would feed a family of five, but my kids are still elementary age, so they don’t eat as much! Thanks for sharing this recipe. Your photos are lovely!
I’m so happy you like it, June!!
See, that’s why I’m always not sure how many people it would feed because everyone’s families eat differently 🙂 A teenager will eat much more than my 5 year old for sure.
Thanks for letting me know, I will definitely fix the recipe!
I really like your recipes, lots of them, but each one I have seen have the same problem. You don’t tell anyone the serving size. One potato chopped is likely a one to two person serving size but you don’t mention the general size of the skillet, In Broccoli Cheese Casserole you do say a 9×13 baking dish but in BBQ Ranch Chicken Casserole you only say casserole dish. Generally it doesn’t matter how many people the servings are for, family size meals and the like but for this one I would need to likely make double to feed 3 people and 1 teenager that eats like he’s 3 people. For the Broccoli Cheese I’m going to try it for Thanksgiving but I’m expecting 11-12 people. So I’ll just have to make another or more side dishes. It’s not going to stop me though, these look fabulous and you do a wonderful job.
Hi Keisha!
You have a great point! I’m so used to using the same size cookware, I don’t think about it sometimes. I really need to. This skillet is a 10-inch skillet. I would say that this recipe would serve four bur I know some teenage boys who can eat the whole thing in one sitting 🙂
Thank you for your comment and for your continued support!
This looks wonderful! Thanks for sharing. Just found your blog…great stuff. I will be back often. 🙂
Thank you so much, Jen! I hope you will 🙂
This is what I want for breakfast right now! It sounds amazing… loaded baked potatoes are the best 🙂
Thank you so much, Chris!