Twice Baked Loaded Breakfast Potatoes Recipe
Introduction
Twice Baked Loaded Breakfast Potatoes are a delicious and hearty way to start your day. Crispy on the outside and creamy on the inside, they are filled with savory mashed potatoes, crispy beef bacon, cheddar cheese, and topped with a perfectly baked egg. This satisfying dish is sure to become a weekend favorite.
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
- Step 1: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, then use a fork to poke holes all around each potato to allow for even roasting. Rub them with avocado oil, salt, and black pepper. Place them directly on the oven rack and bake for about 50–60 minutes, or until fork-tender. Let them cool slightly.
- Step 2: Slice each potato in half lengthwise and scoop out most of the inside, leaving a sturdy shell. In a bowl, mash the scooped potatoes with butter, hot milk, salt, and black pepper until smooth.
- Step 3: Spoon most of the mashed potatoes back into the shells, pressing down in the center to create a well. Place two halved slices of beef bacon in each well, sprinkle with shredded cheddar, and carefully crack an egg on top. Sprinkle with salt and pepper.
- Step 4: Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15–20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Step 5: Let them cool for a couple of minutes, then dig in and enjoy this perfect breakfast bite!
Tips & Variations
- Use smoked bacon or turkey bacon as a flavorful variation.
- Swap cheddar for pepper jack or mozzarella for a different cheese twist.
- Add chopped green onions or chives into the mashed potatoes for extra freshness.
- For firmer yolks, bake the stuffed potatoes a few minutes longer.
Storage
Store leftover twice baked breakfast potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven at 350°F (175°C) until warmed through. The egg yolks may cook further when reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the potatoes in advance?
Yes, you can bake and scoop the potatoes a day ahead, then assemble and bake with the eggs just before serving for the freshest results.
What if I don’t have whole milk?
You can substitute whole milk with 2% milk or even cream for a richer texture, or plant-based milk if you prefer dairy-free.
PrintTwice Baked Loaded Breakfast Potatoes Recipe
Twice Baked Loaded Breakfast Potatoes are a hearty morning treat featuring roasted russet potatoes scooped and mashed with butter and milk, then stuffed back into their skins with savory beef bacon, cheddar cheese, and topped with a perfectly baked egg. This satisfying breakfast recipe combines creamy, cheesy, and smoky flavors with a tender egg for a delicious and comforting start to your day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Potatoes and Roasting
- 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). Thoroughly scrub the russet potatoes and poke holes all around each potato using a fork to ensure even roasting. Rub the potatoes with avocado oil, salt, and black pepper. Place them directly on the oven rack and bake for 50 to 60 minutes or until they are fork-tender. Allow the potatoes to cool slightly before handling.
- Prepare the Filling: Once cooled enough to handle, slice each potato lengthwise in half and carefully scoop out most of the flesh, leaving a strong shell intact. In a mixing bowl, mash the scooped potato with unsalted butter, hot whole milk, salt, and black pepper until the mixture is smooth and creamy.
- Assemble: Spoon most of the mashed potato mixture back into the potato shells, pressing down in the center to create a well or indentation. Place two halved slices of beef bacon into each well. Sprinkle shredded cheddar cheese over the bacon, then carefully crack a whole egg on top of each potato. Season with additional salt and pepper to taste.
- Bake Again: Lower the oven temperature to 350°F (190°C). Return the stuffed potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are fully set but the yolks remain slightly runny for perfect texture.
- Serve & Enjoy: Let the potatoes cool for a couple of minutes after baking. Serve warm and enjoy these loaded, twice baked breakfast potatoes that combine creamy mashed potatoes, smoky bacon, melted cheese, and a tender egg in every bite.
Notes
- You can substitute whole milk with any milk of choice, but whole milk provides a creamier texture.
- For a vegetarian version, omit the beef bacon and add sautéed mushrooms or spinach instead.
- Cook eggs longer if you prefer fully set yolks.
- Russet potatoes are best because of their starchy texture ideal for mashing and baking.
- Make sure to poke holes in the potatoes before baking to avoid bursting.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven to retain crispness.
Keywords: twice baked potatoes, loaded breakfast potatoes, stuffed potatoes, breakfast recipe, cheesy potatoes, baked eggs, bacon breakfast
