Crispy, messy, and super fun to eat, smother these Loaded Breakfast Potatoes (or Potatchoes) in your favorite toppings like bacon, cheese, and scallions. Shake up your next brunch, party app, or tailgate snack!
One of the most fun things you can do as an adult is the grown-up sleepover. Get a bunch of your friends, a karaoke machine, and some fun cocktail mixers out to a secluded lake house, and you have yourself a fantastic weekend. Waking up from a long night full of dancing, talking, drinks, and campfires, a deliciously cheesy, loaded breakfast eaten with messy hands is exactly what y’all need to fuel up for the next day.
How to Serve Loaded Breakfast Potatoes
This nacho-adjacent dish, affectionately known as potatchoes, is PERFECT for a family weekend brunch! You can slide the parchment right to the middle of the table, hand out small plates, and let people serve themselves. This is a super fun dish for kids who like to eat with their hands. You could also add a Bloody Mary for a brunch with friends!
Although I’m calling them breakfast potatoes, this would make a unique and fresh tailgate or football snack! With the Super Bowl coming up, this is a great dish to take, assembled but unbaked, to a party. Pop it in the oven and serve it hot!
Just one or two of you? Down size this dish to a cast iron skillet or smaller sheet pan. It’s easily customizable for size and time of day!
What Kind of Potatoes Should I Use?
This recipe is best with russet or Idaho potatoes. A second great option would be red potatoes.
You do not need to peel the potatoes unless that’s what you prefer. You do want them to be crispy, but still soft-ish in the middle, and russets or red potatoes will best accomplish this.
What Ingredients Do I Need for Loaded Breakfast Potatoes?
This recipe, like most of mine, leaves a lot of room for you to personalize! The toppings can honestly be whatever you like. You can go for a traditional breakfast like I do, or get creative and use what you like for nachos! Here is what I’m using in this recipe.
- Cheese: definitely a star in this dish! I’m using a blend of cheddar and pepperjack.
- Bacon: center cut is our top choice, but you can use what you have or switch to another meat if you prefer.
- Sour cream: you can substitute Greek yogurt here if you like.
- Bell peppers: I’m using a mix of colors, and any color or mix will work.
- Onions: I just have to have onions! Omit, though, if you prefer.
- Scallions: what did I just say about onions?! LOL – omit if you prefer.
- Eggs: Use the best you can get or substitute sausage or diced ham.
- Salsa: any kind will work.
Tips for Making Ahead and Storing
Storing any Leftovers
This recipe does NOT store well. I know, I’m sorry! It’s just so delicious and has so many toppings that once it’s made, it’s not easily stored. You can try putting it on parchment paper into an airtight container, then reheating in a 300 degree oven for about 10-12 minutes. I cannot guarantee you’ll love it as much the second time around, though.
Your best bet is to make individually sized portions if you want to make this for 1 or 2 people. You can use my tips for prepping ahead to help make this easier.
To Prep Ahead of Time
There are a few things you can do to prep for this recipe ahead of time.
- Prep individual ingredients. Go ahead and shred the cheese, chop the scallions, make the bacon, etc. You can pre-slice the potatoes and soak them in cold water using an airtight container for up to 24 hours as well. When you want to use them, drain them completely and pat excess water off before applying olive oil and salt.
- Make the chips. You can roast your potatoes and store them in an airtight bag in the fridge for about a day ahead of time. To wake them up, roast them in the oven for about 3-5 minutes, flip them, and roast for another 2-4 minutes before removing and adding the toppings.
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Feeling snacky? Try Homemade Stovetop Popcorn!
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Loaded Breakfast Potatoes
- Sheet pan
- Parchment paper
- 4 large russet potatoes
- 3-4 eggs
- 1.5 cups cooked, crumbled bacon
- 1 cup shredded cheddar cheese
- 1 cup thinly sliced bell pepper
- 1/2 cup thinly sliced onion
- 1/4 cup chopped scallions
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- salt and pepper to taste
For the Potatoes
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper, covering up the edges.
- Wash the potatoes and pat dry. Thinly slice the potatoes, keeping them approximately the same thickness.
- Toss the slices with olive oil and a sprinkle of kosher salt.
- Lay out your slices on the parchment paper in a single layer.
- Bake for 25 minutes, then remove from the oven and flip them over. If any chips that were thinner are getting too crispy, just remove them and set them aside to rejoin the group later.
- Bake for another 20 minutes, checking often to make sure no chips are getting overly crispy.
- Once the potatoes are done and ready for topping, remove them from the oven.
For the Toppings
- While the chips are baking, prepare the toppings.
- In a heavy skillet, cook the bacon on medium heat to your desired level of crispiness. Once it is cooked to your preference, remove and drain the bacon. Once cooled, crumble into large pieces.
- In the bacon grease (or other oil of your choice), saute the onions and bell peppers over medium heat until soft, about 5-10 minutes.
- Prepare your other toppings by chopping the scallions and shredding the cheese if you did not opt for store bought.
Assemble the Potatchoes
- Scoot the chips into a pile in the center of the parchment 1-3 chips deep.
- Cover with cheese, bacon, and scallions.
- Decide where you want the eggs. Make a shallow well in the toppings, then crack each egg into its own well.
- Bake at 425 degrees for 8-15 minutes or until the eggs are as set as you prefer and the cheese is completely melted. Oven times can vary depending on your egg preference. Keep an eye on the eggs and remove from the oven when they are as set as you prefer.
- Serve warm with optional toppings like sour cream, salsa, or avocado.