Twice Baked Loaded Breakfast Potatoes Recipe
Twice Baked Loaded Breakfast Potatoes combine crispy roasted russet potato shells filled with creamy mashed potato, savory beef bacon, melted cheddar cheese, and a perfectly baked egg on top, making a hearty and delicious breakfast perfect for any morning.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 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 the oven to 400°F (200°C). Scrub the russet potatoes clean, then use a fork to poke holes all around each potato to allow for even roasting. Rub them with avocado oil, salt, and black pepper. Place them directly on the oven rack and bake for about 50–60 minutes, or until fork-tender. Let them cool slightly.
- Prepare the Filling: Slice each potato in half lengthwise and scoop out most of the inside, leaving a sturdy shell. In a bowl, mash the scooped potatoes with butter, hot milk, salt, and black pepper until smooth.
- Assemble: 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 shredded cheddar, and carefully crack an egg on top. Sprinkle with salt and pepper.
- Bake Again: Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15–20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Serve & Enjoy: Let them cool for a couple of minutes, then dig in and enjoy this perfect breakfast bite!
Notes
- Ensure potatoes are fully cooked and tender before scooping to make mashing easier.
- Adjust salt and pepper to taste in both roasting and mashed potato stages.
- For fully set yolks, extend baking by a few more minutes during the second bake.
- Use beef bacon for the authentic flavor; turkey bacon can be substituted for a leaner option.
- Serve immediately for best texture and flavor.
Keywords: twice baked potatoes, loaded breakfast potatoes, baked eggs, breakfast recipe, cheddar cheese, beef bacon, russet potatoes
