Twice Baked Loaded Breakfast Potatoes Recipe
Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying breakfast dish featuring russet potatoes stuffed with creamy mashed potato filling, crispy beef bacon, melted cheddar cheese, and topped with a perfectly baked egg. This recipe combines simple ingredients to create a delicious and comforting morning meal perfect for brunch or a special weekend breakfast.
- 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
- Diet: Low Salt
Ingredients
Scale
Potatoes and Seasoning
- 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 clean, then poke holes all around each potato using a fork to ensure even roasting. Rub them evenly with avocado oil, salt, and black pepper. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until they are fork-tender. Remove from oven and let cool slightly.
- Prepare the Filling: Slice each baked potato in half lengthwise. Carefully scoop out most of the flesh, leaving a sturdy 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 the mashed potato mixture back into the potato shells, pressing down in the center to create a shallow well. Place two halved slices of beef bacon into the center of each filled potato. Sprinkle each with shredded cheddar cheese, then carefully crack an egg on top of each potato. Season the eggs with salt and black pepper to taste.
- Bake Again: Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15 to 20 minutes. Bake until the egg whites are fully set but the yolks remain slightly runny for best texture.
- Serve & Enjoy: Let the potatoes cool for a few minutes after baking. Serve warm and enjoy this rich, loaded breakfast treat packed with flavors and textures.
Notes
- For a crispier bacon, pre-cook it before adding to the potatoes if desired.
- You can substitute whole milk with cream or half-and-half for a richer mashed potato filling.
- Adjust the seasoning to your taste preferences — add chives or green onions for extra flavor.
- Use medium or sharp cheddar cheese to match your preferred cheese intensity.
- To ensure perfectly runny yolks, monitor baking closely during the final bake.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 210 mg
Keywords: twice baked potatoes, loaded breakfast potatoes, breakfast recipe, baked eggs and potatoes, cheesy bacon breakfast, hearty breakfast dish
