Twice Baked Loaded Breakfast Potatoes Recipe
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.
- 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
