Name: Twice Baked Loaded Breakfast Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
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

Introduction

Twice Baked Loaded Breakfast Potatoes are a delicious way to start your day with a hearty, savory meal. Crispy roasted potato shells filled with creamy mashed potatoes, beef bacon, melted cheddar, and a perfectly baked egg make for a comforting and satisfying breakfast.

The image shows four potato skins served on a light brown tray lined with brown paper, placed on a white marbled surface. Each potato skin has three main layers: the bottom layer is the crispy brown potato shell, filled with a fluffy, creamy mashed potato layer that is slightly textured, topped with melted bright orange cheddar cheese. On top of the cheese and mashed potato sits a perfectly cooked sunny-side-up egg with a glossy, bright orange yolk in the center and opaque white edges. Small pieces of crispy, dark reddish-brown bacon are placed around the egg on each potato skin. Black pepper is sprinkled lightly over the eggs and cheese, adding small dark flecks. Two small white bowls filled with coarse salt and black pepper are visible beside the tray. Photo taken with an iphone --ar 4:5 --v 7

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 poke holes all around each potato with a fork to ensure even roasting. Rub the potatoes with avocado oil, salt, and black pepper.
Step 2: Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until they are fork-tender. Remove and allow to cool slightly.
Step 3: Slice each potato in half lengthwise and carefully scoop out most of the inside, leaving a sturdy shell. Transfer the scooped potato flesh to a bowl.
Step 4: Mash the potato flesh with butter, hot milk, salt, and black pepper until smooth and creamy.
Step 5: Spoon most of the mashed potatoes back into the potato shells, pressing down in the center to form a well.
Step 6: Place two halved slices of beef bacon into each well, sprinkle with shredded cheddar cheese, then carefully crack an egg on top.
Step 7: Season each egg with salt and black pepper to taste.
Step 8: Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15 to 20 minutes, or until the egg whites are set but the yolks remain slightly runny.
Step 9: Remove from the oven and let cool for a couple of minutes before serving. Enjoy your delicious breakfast potatoes!

Tips & Variations

For a richer flavor, swap whole milk for half-and-half or cream in the mashed potatoes.
Use turkey bacon or diced ham as an alternative to beef bacon for different tastes.
Add chopped green onions or chives to the mashed potatoes for extra freshness.
If you prefer fully cooked yolks, bake the potatoes a few minutes longer until yolks are firm.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10–15 minutes until heated through. Avoid microwaving to keep the potato shells crisp.

How to Serve

The image shows several baked potato skins filled with layers of creamy mashed potatoes, melted cheddar cheese, crispy bacon strips, and topped with a sunny-side-up egg with a bright orange yolk, sprinkled with black pepper. The potato skins are golden brown and crisp on the outside, with the cheesy mashed potato mixture slightly overflowing at the edges. They are laid out on brown parchment paper atop a wooden board, and a small wooden bowl filled with coarse salt sits nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can bake and prepare the filling in advance. Assemble just before baking the second time so the eggs cook fresh and perfectly.

What can I use instead of beef bacon?

You can substitute beef bacon with turkey bacon, regular pork bacon, diced ham, or even vegetarian bacon alternatives based on your preference.

Twice Baked Loaded Breakfast Potatoes Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Twice Baked Loaded Breakfast Potatoes are a hearty and delicious morning treat featuring oven-roasted russet potatoes filled with creamy mashed potato, crispy beef bacon, sharp cheddar cheese, and topped with perfectly baked eggs. This recipe combines crispy skins and savory fillings, making it an ideal comforting breakfast or brunch option.

Author: zara
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Yield: 6 loaded breakfast potato halves 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 clean and poke holes all over 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 a fork easily pierces through. Once done, remove and let them cool slightly.
Prepare the Filling: Slice each baked potato lengthwise and carefully scoop out most of the flesh, leaving sturdy skins intact. In a bowl, mash the scooped-out 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 each potato shell, pressing down in the center to form a well. Place two halved slices of beef bacon into each well, sprinkle evenly with shredded cheddar cheese, and gently crack an egg on top of each potato. Season the eggs lightly with salt and pepper.
Bake Again: Return the assembled potatoes to the oven, reducing the temperature to 350°F (190°C). Bake for 15 to 20 minutes, or until the egg whites are fully set but the yolks remain slightly runny for the best texture.
Serve & Enjoy: Remove from the oven and let the potatoes cool for a couple of minutes before serving. Enjoy these loaded twice-baked breakfast potatoes as a satisfying and flavorful meal.

Notes

Russet potatoes are preferred for their starchy texture, which makes the mashed filling creamy and fluffy.
For fully cooked egg yolks, bake a few minutes longer, watching carefully to prevent overcooking.
Beef bacon adds a distinct savory flavor, but you can substitute with pork bacon or turkey bacon if preferred.
Use hot milk when mixing the mashed filling to keep the potatoes smooth and warm.
Ensure the potato shells are sturdy enough to hold the filling by not scooping too much flesh out.

Keywords: twice baked potatoes, breakfast potatoes, loaded potatoes, stuffed potatoes, baked eggs, beef bacon, cheddar cheese, brunch recipe