Name: Twice Baked Loaded Breakfast Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 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

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Introduction

Twice Baked Loaded Breakfast Potatoes combine crispy roasted potatoes with a creamy, cheesy filling and a perfectly cooked egg on top. This comforting dish is a hearty way to start your day and is sure to impress family and friends with its rich flavors and satisfying texture.

Four potato skins are placed on a brown tray lined with brown parchment paper, each filled with layers starting with a golden-brown crispy potato shell base. On top is a thick layer of white creamy mashed potatoes, sprinkled with shredded bright orange cheddar cheese mostly around the edges. Each potato skin holds a perfectly cooked sunny-side-up egg with a shiny deep orange yolk centered in the middle, surrounded by firm white egg whites. Pieces of crispy browned bacon are placed on top of the mashed potatoes and around the egg, and the whole dish is seasoned with cracked black pepper sprinkled over the eggs and bacon. A white bowl filled with coarse salt and part of a white bowl with black pepper are visible at the sides, all set against a white marbled surface. 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 and poke holes all around them with a fork. Rub each potato with avocado oil, salt, and black pepper. Place directly on the oven rack and bake for 50–60 minutes, or until tender. Let cool slightly.
Step 2: Slice each potato lengthwise and scoop out most of the insides, leaving a sturdy shell. In a bowl, mash the scooped potato 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 cheddar cheese, and carefully crack an egg on top. Season with salt and pepper.
Step 4: Return the stuffed potatoes to the oven at 350°F (190°C) and bake for 15–20 minutes, until egg whites are set but yolks remain slightly runny.
Step 5: Let the potatoes cool for a couple of minutes before serving. Enjoy this delicious and satisfying breakfast!

Tips & Variations

For extra flavor, add chopped green onions or fresh herbs like chives to the mashed potato filling.
Substitute beef bacon with turkey bacon or vegetarian bacon for a lighter option.
Use pepper jack cheese instead of cheddar for a spicy kick.
If you prefer fully cooked yolks, bake the potatoes a few minutes longer until yolks firm up.

Storage

Store leftover twice baked potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a 350°F (175°C) oven for about 15 minutes until warmed through. Avoid microwaving to keep the potato skin crisp and the egg texture intact.

How to Serve

The image shows four baked potato skins on a white tray, each filled with layers starting with mashed potato inside a crispy brown potato shell, topped with melted orange cheddar cheese around the edges, a baked egg with a bright yellow yolk in the center, and pieces of crispy bacon scattered on top. There is a sprinkle of black pepper over the eggs and cheese, adding texture. The tray is placed on a white marbled surface with a small brown bowl of coarse salt and part of a white bowl visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are best for this recipe because of their starchy texture, which becomes fluffy when mashed. You can try Yukon Gold potatoes, but the texture will be creamier and less fluffy.

How do I make sure the eggs cook evenly?

Crack the eggs carefully into the potato wells and bake at a moderate temperature (350°F/190°C) to allow the whites to set while keeping yolks slightly runny. If you prefer firmer yolks, bake a few minutes longer or cover loosely with foil to help cook evenly without burning.