Go Back
Potatoes covered in cheese, eggs, scallions, and bacon beside ramekins of salsa and sour cream

Loaded Breakfast Potatoes

Prep Time 30 mins
Cook Time 1 hr
Course Breakfast, Snack
Cuisine American


  • Sheet pan
  • Parchment paper
  • Skillet


  • 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.
Keyword appetizer, breakfast, cheesy, snack, tailgate