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Breakfast Loaded Sweet Potatoes

Breakfast loaded sweet potatoes are baked until silky-tender, then split and filled with fluffy scrambled eggs, bacon crumbles, sharp cheddar, and green onions. The sour cream and hot sauce finish each sweet potato like an easy, handheld breakfast boat.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato base
  • 2 sweet potatoes Large sweet potatoes, washed; no peeling needed.
Egg and filling
  • 4 eggs Use eggs for scrambled eggs filling.
  • 1 tbsp butter For scrambling the eggs.
  • 4 strip bacon Cook until crisp, then crumble.
  • 0.5 cup sharp cheddar Shredded for melting.
  • 2 green onions Sliced for topping.
  • 2 tbsp sour cream Optional tangy finish.
Seasoning and serving
  • 0.25 tsp salt To taste.
  • 0.125 tsp pepper To taste.
  • hot sauce For serving, to taste.

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400°F, then prick the sweet potatoes all over with a fork.
  2. Bake for 45–50 minutes until completely tender when pierced with a knife, using a sheet pan in the oven.
Fluff and scramble
  1. Slice each sweet potato open and fluff the flesh with a fork.
  2. Scramble the eggs in butter over heat, seasoning with salt and pepper.
Load and finish
  1. Load each sweet potato with scrambled eggs, bacon crumbles, shredded cheddar, and green onions.
  2. Add a dollop of sour cream and serve with hot sauce on top.

Notes

For the best fluffy filling, keep the scrambled eggs slightly soft before loading so they stay tender inside the hot potato. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven or microwave until warmed through. Freezing isn’t recommended for the loaded build. Dietary swap: use turkey bacon and a dairy-free sour cream to reduce saturated fat while keeping the same flavor profile.