Twice Baked Loaded Breakfast Potatoes Recipe

Introduction

Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying morning treat. Crispy roasted potato skins are filled with creamy mashed potatoes, savory bacon, melted cheddar, and topped with a perfectly baked egg. This dish brings all your favorite breakfast flavors together in one delicious bite.

Ingredients

• 3 large russet potatoes
• 1 tablespoon avocado oil
• ½ teaspoon salt (for roasting)
• ¼ teaspoon black pepper (for roasting)
• 3 tablespoons unsalted butter
• ½ cup whole milk, hot
• ½ teaspoon salt (for mashed potatoes), more to taste
• ¼ teaspoon black pepper (for mashed potatoes)
• 6 slices beef bacon, each cut in half
• ¾ cup shredded cheddar cheese
• 6 large eggs
• salt and black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and poke holes all over each potato with a fork. Rub them with avocado oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Place directly on the oven rack and bake for 50–60 minutes until fork-tender. Let cool slightly.
2. Step 2: Slice each potato in half lengthwise. Scoop out most of the inside, leaving a sturdy shell. Mash the scooped potato with butter, hot milk, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
3. Step 3: Spoon most of the mashed potato back into the shells, pressing down in the center to create a well. Place two halved bacon slices in each well, sprinkle with shredded cheddar cheese, and carefully crack an egg on top. Season with salt and pepper.
4. Step 4: Bake the stuffed potatoes at 350°F (190°C) for 15–20 minutes, until egg whites are set but yolks remain slightly runny.
5. Step 5: Let cool for a few minutes before serving. Enjoy your loaded breakfast potatoes!

Tips & Variations

• Use sharp cheddar for a more pronounced cheese flavor or mix in some Monterey Jack for creaminess.
• For a vegetarian version, skip the bacon and add sautéed mushrooms or spinach instead.
• Adjust egg cooking time if you prefer fully set yolks.
• Russet potatoes work best due to their starchy texture, which makes the filling fluffy.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through to keep the skins crispy. Avoid microwaving to prevent sogginess, and note that eggs may become firmer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can bake and stuff the potatoes up to the point before adding eggs. Refrigerate covered overnight, then add eggs and bake fresh before serving.

What can I use instead of beef bacon?

You can substitute with turkey bacon, regular pork bacon, or a vegetarian bacon alternative depending on your preference.

Twice Baked Loaded Breakfast Potatoes Recipe

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Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying morning treat featuring crispy roasted russet potatoes stuffed with creamy mashed potato filling, savory beef bacon, melted cheddar cheese, and topped with a perfectly baked egg. This recipe combines roasting and baking techniques to create a comforting breakfast that’s simple to prepare and packed with flavor.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 large russet potatoes
• 1 tablespoon avocado oil
• ½ teaspoon salt (for roasting)
• ¼ teaspoon black pepper (for roasting)

Mashed Potato Filling

• 3 tablespoons unsalted butter
• ½ cup whole milk, hot
• ½ teaspoon salt (for mashed potatoes), more to taste
• ¼ teaspoon black pepper (for mashed potatoes)

Toppings

• 6 slices beef bacon, each cut in half
• ¾ cup shredded cheddar cheese
• 6 large eggs
• salt and black pepper, to taste

Instructions

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and pierce each potato all over with a fork to ensure even roasting. Rub the potatoes with avocado oil, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until they are fork-tender. Once done, let them cool slightly before handling.
2. Prepare the Filling: Slice each potato lengthwise in half. Carefully scoop out most of the inside flesh, leaving a sturdy shell to hold the filling. In a mixing bowl, mash the scooped potato with unsalted butter, hot whole milk, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and creamy.
3. Assemble: Spoon most of the mashed potato mixture back into each potato shell, pressing it down in the center to create a little well. Place two halves of beef bacon into each well, sprinkle with shredded cheddar cheese, and then carefully crack one egg on top of each stuffed potato. Season with salt and black pepper to your taste.
4. Bake Again: Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15–20 minutes. Bake until the egg whites are fully set but the yolks remain slightly runny for optimal texture and flavor.
5. Serve & Enjoy: Allow the twice baked potatoes to cool for a couple of minutes after baking. Then serve warm and enjoy this delicious, loaded breakfast treat that combines crispy skins, creamy filling, savory bacon, melted cheese, and baked eggs in every bite.

Notes

• For firmer yolks, extend the second baking time by a few minutes until yolks reach your desired doneness.
• You can substitute beef bacon with regular pork bacon or turkey bacon according to preference.
• For a richer mash, add a splash of cream or sour cream along with the milk and butter.
• Feel free to add chopped green onions or chives on top for a fresh garnish.
• Make sure to handle the baked potatoes with care when scooping and filling, as they can be hot and fragile.

Keywords: twice baked potatoes, breakfast potatoes, loaded potatoes, baked eggs, breakfast bacon potatoes, cheddar cheese potatoes