Twice Baked Loaded Breakfast Potatoes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
