Twice Baked Loaded Breakfast Potatoes Recipe

If you’re craving a breakfast that’s hearty, comforting, and bursting with flavor, these Twice Baked Loaded Breakfast Potatoes are going to change your mornings forever. Imagine perfectly roasted russet potatoes scooped out and whipped into creamy mashed goodness, then loaded back into their crispy skins with savory beef bacon, gooey melted cheddar, and topped with a runny baked egg. Every bite delivers a delightful mix of textures and flavors that feel indulgent yet homey, making this dish an instant favorite for lazy weekend brunches or a special breakfast treat.

Ingredients You’ll Need

This recipe shines because of its simplicity and carefully chosen ingredients. Each one plays a vital role to create the perfect balance of creamy, crispy, salty, and cheesy goodness that defines Twice Baked Loaded Breakfast Potatoes.

• 3 large russet potatoes: They’re the sturdiest and fluffiest for roasting and mashing.
• 1 tablespoon avocado oil: Adds a subtle nutty flavor while helping the skins crisp beautifully.
• ½ teaspoon salt (for roasting): Essential for seasoning the potato skins just right.
• ¼ teaspoon black pepper (for roasting): Adds a gentle kick that complements the potato’s natural sweetness.
• 3 tablespoons unsalted butter: Brings rich creaminess to the mashed potato filling.
• ½ cup whole milk, hot: Warms up the mash and makes it silky smooth.
• ½ teaspoon salt (for mashed potatoes), more to taste: For seasoning the fluffy potato insides perfectly.
• ¼ teaspoon black pepper (for mashed potatoes): Adds a subtle depth to the creamy base.
• 6 slices beef bacon, each cut in half: Protein-packed and smoky, giving amazing crispy texture and flavor.
• ¾ cup shredded cheddar cheese: The gooey melty layer that ties all the flavors together.
• 6 large eggs: The star ingredient for that luscious baked topping.
• Salt and black pepper, to taste: For seasoning the eggs and final touch.

How to Make Twice Baked Loaded Breakfast Potatoes

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub the russet potatoes clean to remove any dirt, then use a fork to poke holes all around each potato. This little trick ensures they roast evenly and steam from within. Rub the potatoes evenly with avocado oil, sprinkle with salt and pepper, and place them directly on the oven rack. Roast for about 50 to 60 minutes until a fork slides in easily and the skins turn crispy. This roasting step creates that perfect balance of a crunchy skin with a soft inside, forming the base of the dish.

Step 2: Prepare the Filling

Once the potatoes are cool enough to handle, carefully slice each one lengthwise. Scoop out most of the insides, leaving a sturdy shell to hold the filling. In a bowl, mash the scooped potatoes with butter and hot whole milk until luxuriously smooth. Season with salt and black pepper and taste to adjust. This creamy filling is what makes these Twice Baked Loaded Breakfast Potatoes so irresistibly comforting.

Step 3: Assemble the Potatoes

Fill each potato shell mostly with the mashed potato mixture, pressing down gently in the center to create a little well. This step is key because it holds all the delicious toppings in place. Nestle two half slices of beef bacon into each well, then sprinkle on a generous amount of shredded cheddar cheese. Finally, crack a large egg right on top of each, seasoning the eggs lightly with salt and black pepper for extra flavor.

Step 4: Bake Again

Lower the oven temperature to 350°F (190°C). Place the loaded potatoes on a baking sheet and bake them for another 15 to 20 minutes. The goal here is to set the egg whites while keeping the yolks just slightly runny, adding that creamy richness when you cut into them. The cheese will melt and bubble, the bacon crisps up a little more, and the whole dish comes together in spectacular fashion.

Step 5: Serve and Enjoy

After baking, let the potatoes cool for a couple of minutes — this little pause helps everything set up perfectly. Then, grab a fork and dig into layers of creamy potato, smoky bacon, sharp cheddar, and delicately cooked eggs. This is breakfast comfort at its finest, with each bite packing so much flavor and texture you’ll want to make it a weekly habit.

How to Serve Twice Baked Loaded Breakfast Potatoes

Garnishes

Feel free to sprinkle fresh chopped chives or green onions on top for a fresh, slightly pungent contrast that cuts through the richness. A dollop of sour cream or a drizzle of hot sauce adds another exciting flavor layer to these hearty potatoes.

Side Dishes

Because these potatoes are loaded and filling, keep sides light and fresh. A crisp mixed greens salad with a lemon vinaigrette or some sautéed seasonal veggies make for perfect complements without overwhelming your plate.

Creative Ways to Present

Serve the potatoes on rustic wooden boards for a cozy brunch vibe or place each one in a mini cast-iron skillet to keep them warm at the table. For a crowd, line them up on a large platter garnished with fresh herbs—they’re sure to disappear in seconds!

Make Ahead and Storage

Storing Leftovers

Store leftover Twice Baked Loaded Breakfast Potatoes in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making them just as tasty when reheated.

Freezing

You can freeze the prepared but unbaked potatoes after assembling. Wrap tightly in plastic wrap and then foil before placing in the freezer. When ready, bake from frozen, adding extra time as needed to cook through.

Reheating

Reheat leftovers in a 350°F (175°C) oven for about 15 minutes, or until warmed through. Avoid the microwave if possible to keep the skins crisp and the egg texture just right.

FAQs

Can I use a different type of potato?

Russet potatoes work best for baking and mashing due to their fluffy interior, but you can experiment with Yukon Golds—they’ll have a creamier texture but won’t crisp up as much.

What if I don’t eat beef bacon?

Feel free to swap in turkey bacon or even crispy pancetta. You can also use vegetarian bacon alternatives for a meat-free version that still brings smoky flavor.

Can I make these ahead for a brunch party?

Absolutely! Prepare and assemble the potatoes the day before, then bake them fresh just before serving. This keeps the eggs perfectly cooked and the potatoes crispy.

What if I want fully cooked yolks?

Simply bake the loaded potatoes a bit longer at 350°F (190°C) until the yolks are cooked to your liking. Keep an eye on them so they don’t overcook and dry out.

Are these suitable for a breakfast meal prep?

Yes, they’re perfect for meal prep. Just reheat gently in the oven, and you’ll have a hearty breakfast ready in minutes. Bonus: they freeze well and taste great reheated.

Final Thoughts

There’s something incredibly satisfying about digging into these Twice Baked Loaded Breakfast Potatoes. They feel like a hug on a plate, combining crispy, creamy, cheesy, and eggy elements into one glorious bite. You absolutely have to try them for your next weekend breakfast or brunch gathering—once you do, they’ll become one of your go-to dishes for when you want a cozy, crowd-pleasing meal that’s surprisingly simple to make.

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