Twice Baked Loaded Breakfast Potatoes Recipe

Meet your new breakfast obsession: Twice Baked Loaded Breakfast Potatoes. These beauties are the best of all morning worlds—crispy baked potato skins, fluffy mash packed with buttery richness, layers of sizzling beef bacon, melty cheddar, and a perfectly baked egg in every bite. If you’re looking for a way to turn potatoes into a show-stopping brunch or a hearty start to your day, this is the recipe that’ll have everyone at the table raving (and requesting seconds). Every forkful is a balance of creamy, savory, and just the right hit of breakfast comfort!

Ingredients You’ll Need

You don’t need a laundry list of fancy ingredients to make Twice Baked Loaded Breakfast Potatoes shine—just a few kitchen staples and breakfast essentials. Each ingredient here is carefully chosen to add flavor, texture, and that wow factor to your morning plate.

• Russet potatoes (3 large): Their sturdy skins and fluffy interiors make them the best foundation for double baking and stuffing.
• Avocado oil (1 tablespoon): Helps the skins crisp up beautifully without overpowering the potatoes’ natural flavor.
• Salt (½ teaspoon for roasting, ½ teaspoon for mashed potatoes): Essential for seasoning both the potato skins and the creamy filling.
• Black pepper (¼ teaspoon for roasting, ¼ teaspoon for mashed potatoes): Adds a subtle heat and balance to every layer.
• Unsalted butter (3 tablespoons): Brings unmatched richness to the mashed potato filling.
• Whole milk, hot (½ cup): Hot milk yields the smoothest, fluffiest mash—don’t skip heating it!
• Beef bacon (6 slices, each cut in half): Adds smoky, savory crunch (and keeps it hearty for breakfast time).
• Cheddar cheese, shredded (¾ cup): Melts into the potatoes for that luscious, gooey texture.
• Eggs (6 large): The crowning glory—each potato gets a baked egg with a perfectly runny yolk.
• Extra salt and black pepper: To taste, for finishing touches on each stuffed potato before the final bake.

How to Make Twice Baked Loaded Breakfast Potatoes

Step 1: Roast the Potatoes

Start by setting your oven to 400°F (200°C), letting it preheat while you give those russet potatoes a good scrub. After drying, poke them all over with a fork—this helps release steam and prevents any oven mishaps. Then, rub them with avocado oil, a little salt, and black pepper. Place them straight on the oven rack so you get that even, crispy skin all around. Let them bake for 50 to 60 minutes, until they’re fork-tender and fragrant. Once done, pull them out and let them cool just long enough to handle comfortably.

Step 2: Make the Creamy Filling

When the potatoes are cool enough, slice each one lengthwise and gently scoop out most of the insides. Leave about a quarter-inch border so the skins stay strong enough to hold the filling later. Mash the insides with plenty of unsalted butter (don’t hold back), hot milk (crucial for ultra-smooth mash), salt, and black pepper. This is your chance to taste and adjust for seasoning—it should be warm, fluffy, and beautifully seasoned.

Step 3: Prepare Twice Baked Loaded Breakfast Potatoes for Stuffing

Spoon the creamy mash back into the potato shells, making sure to press it down and form a well in the center of each. This little well is important; it’s where all that breakfast magic happens. Layer in two half-slices of beef bacon per potato, sprinkle with a generous amount of shredded cheddar cheese, and then carefully crack an egg right into each nest. Sprinkle a little more salt and pepper on top of each egg to season it just right before it heads into the oven for round two.

Step 4: The Second Bake

Lower your oven temperature to 350°F (190°C) and arrange the stuffed potatoes on a baking sheet. Slide them back into the oven and bake for 15 to 20 minutes. The goal is to set the whites while keeping yolks just a bit runny—it’ll feel like a breakfast dream! Keep an eye on them during the last few minutes; you want that molten gold center when you dig in.

Step 5: Serve and Savor

Once they’re out of the oven, let the potatoes cool for a couple of minutes (trust me, they’ll be piping hot). Then serve them up while the cheese is melty, the bacon is crispy, and the yolks are soft. Every bite of your Twice Baked Loaded Breakfast Potatoes delivers cozy, satisfying flavor and plenty of breakfast cheer.

How to Serve Twice Baked Loaded Breakfast Potatoes

Garnishes

The finishing touches are where these potatoes truly come alive. A sprinkle of fresh chives or finely sliced green onions brightens up the dish, while a dollop of sour cream adds creaminess and a tangy contrast. For a little heat, a couple of dashes of hot sauce really bring the flavors together. You can even add a dusting of smoked paprika for a pop of color and a bit more depth.

Side Dishes

Twice Baked Loaded Breakfast Potatoes are hearty enough to stand alone, but pairing them with seasonal fruit salad or a simple arugula and tomato salad instantly rounds out your brunch spread. If you’re feeding a hungry crowd, consider adding a platter of extra crispy breakfast sausage or a side of sautéed mushrooms to add more variety to your breakfast table.

Creative Ways to Present

Want to turn your breakfast into an event? Arrange the potatoes on a rustic wooden board, garnished with colorful veggies and small bowls of toppings for a build-your-own-potato bar. For a fun twist, serve them in muffin tins for easy grab-and-go portions—perfect for family brunches or meal prepping for the week. However you choose to present them, Twice Baked Loaded Breakfast Potatoes are a guaranteed showstopper!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra potatoes (lucky you!), simply let them cool completely, then wrap each one tightly in foil or an airtight container. Store them in the refrigerator for up to three days. They’ll reheat beautifully for breakfasts or even as a quick lunch.

Freezing

Twice Baked Loaded Breakfast Potatoes freeze surprisingly well. After the second bake, let them cool fully, then wrap each potato individually in aluminum foil and stash them in a freezer-safe bag or container. They’ll keep for up to two months—label and date them for easy access to breakfast bliss anytime.

Reheating

To reheat refrigerated potatoes, just pop them in a 350°F oven for about 10–15 minutes, or until heated through. For frozen potatoes, it’s best to thaw overnight in the fridge, then heat in the oven as above until steaming hot in the middle. This will keep the skins crisp and the eggs perfectly tender.

FAQs

Can I use regular bacon instead of beef bacon?

Absolutely—the recipe works with classic pork bacon or even turkey bacon if you prefer. Just adjust cooking times if your bacon is thinner or thicker, and enjoy that smoky layer in your Twice Baked Loaded Breakfast Potatoes.

What if I don’t have avocado oil?

No problem! Any high-heat oil like canola, sunflower, or even olive oil can stand in. Avocado oil just gives a neutral flavor and crisps the skin well, but the potatoes will still turn out delicious with your oil of choice.

Can I make Twice Baked Loaded Breakfast Potatoes vegetarian?

Definitely. Simply skip the bacon or swap in your favorite veggie bacon or sautéed mushrooms for that satisfying umami kick. You’ll still have cheesy, fluffy, eggy potatoes everyone will love.

How can I make sure the egg yolks stay runny?

Watch closely during the second bake. Start checking the potatoes around the 13-minute mark—once the whites are just set but the centers still jiggle a bit, pull them out. The residual heat will finish the job and you’ll have gorgeous runny yolks.

Is there a way to make these potatoes dairy-free?

Yes! Use your favorite plant-based butter and non-dairy milk in the mash, and a plant-based shredded cheese alternative. The result might be a touch less creamy, but Twice Baked Loaded Breakfast Potatoes adapt well for dairy-free eaters.

Final Thoughts

There’s just something irresistible about these Twice Baked Loaded Breakfast Potatoes—whether you’re cooking for a lazy Sunday brunch or prepping quick breakfasts for the week. I hope you’ll give them a try and find that they’re every bit as delicious and comforting as promised. Serve them up, share them around, and, most importantly, enjoy every gooey, hearty bite!

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