Twice-Baked Loaded Breakfast Potatoes — Breakfast to Impress

Breakfast To Impress — these Twice-Baked Loaded Breakfast Potatoes deliver everything you want from a show-stopping morning dish: crispy skins, pillowy mashed centers, gooey cheese, smoky bacon, and an oven-baked egg tucked right into the middle. Ready to wow brunch guests or meal-prep like a pro? Let’s get into it.

Brief introduction to the recipe

Twice-baked loaded potatoes get an epic breakfast makeover here. You roast russets until the skins crisp, scoop and mash the innards with butter and hot milk, then pipe that creamy mash back into the shells. Top with shredded cheddar, a slice of smoky beef bacon, and crack an egg into the center — then bake again until the whites set and yolks wobble just so. Every forkful is creamy, savory, and seriously comforting.

Why you’ll love these (and when to make them)

Why make these instead of cereal, toast, or the usual egg scramble?

• They’re Breakfast To Impress. Guests will ooh and ahh; leftovers make epic reheated breakfasts.
• Naturally gluten-free and protein-packed. Great if you need hearty, grain-free options.
• Meal-prep friendly. Make a batch and reheat for quick mornings or pack for brunch gatherings.
• Flexible & forgiving. Swap cheeses, add veggies, or use turkey bacon for lighter versions.

Hosting a brunch, building a breakfast buffet, or making something cozy for the weekend? These potatoes hit the brief every time.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• Large russet potatoes — the ideal canvas: starchy, fluffy inside, and they roast to a satisfyingly crisp skin that holds the filling.
• Butter & hot milk — they turn scooped potato into ultra-silky mashed filling; warm liquid helps create a smooth texture.
• Shredded cheddar — melts into the mash for gooey, savory richness. Swap for gouda, pepper jack, or a melty cheese of choice.
• Beef bacon — gives smoky, meaty depth; it bakes alongside the egg so you get tender-chewy bacon without pre-cooking.
• Large eggs — baked in the potato well so each serving is a one-bite meal with runny yolk drama (or fully set if you prefer).
• Salt & pepper — obvious but essential; they make everything sing.
• Optional mix-ins: chives/green onions, sour cream, roasted garlic, or crumbled sausage for extra heft.

How to Make It

Follow these steps exactly for consistent results. Keep paragraphs short and read the pro tips after the method.

1. Preheat & prep the potatoes. Heat the oven and scrub your potatoes clean. Poke them with a fork to vent steam and rub with oil, salt, and pepper to crisp the skins. Roast them directly on the oven rack until fork-tender.
2. Cool, halve, & scoop. Let the potatoes cool a bit so you can handle them. Slice each in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a thin shell for structure.
3. Make the mash. Mash the scooped potato with hot milk and butter until smooth. Season with salt and pepper. If you like extra fluff, use a hand mixer briefly — but don’t overwork or it gets gluey.
4. Fill the shells. Spoon most of the mashed potato back into the shells. Press a shallow well in each so there’s space for the bacon and the egg.
5. Add fillings. Place half-slices of beef bacon (or your chosen protein) in the wells, sprinkle with shredded cheddar, then carefully crack one egg into each potato center. Season the egg with salt and pepper.
6. Bake until set. Reduce oven temperature slightly and bake until egg whites set but yolks remain soft — time depends on oven and egg size. For fully set yolks, bake a few minutes longer.
7. Finish & serve. Remove from oven, let rest a minute, then top with chives, cracked pepper, or hot sauce. Serve warm.

Pro tips for perfect results

• Choose the right potato. Large russets roast dry and fluffy — they hold the mash and the egg perfectly.
• Don’t over-scoop the shell. Leave a thin wall so the potato holds the filling. Too thin = collapse.
• Hot milk matters. Warm the milk before adding to the potatoes to keep the mash smooth and lump-free.
• Avoid watery mash. Add milk slowly; you can always thin but not thicken quickly.
• Crack eggs carefully. Crack into a small ramekin first, then slip into the well — prevents broken yolks and stray shells.
• Bake on a rimmed sheet. Eggs can drip; the rim keeps your oven tidy.
• Timing check. If you’re making a big tray, rotate halfway and check a few pots for doneness — ovens vary.
  Bold tip: If feeding a crowd, bake potatoes fully through, keep the mash separate, and assemble & finish with eggs just before serving for maximum freshness.

Variations to try

• Meatless option: Skip bacon and fold in sautéed mushrooms or caramelized onions—great for Breakfast Ideas Meatless.
• Spicy: Mix a little hot sauce or red pepper flakes into the mashed potatoes for a kick — perfect for Quick Breakfast Ideas Savory.
• Herby & fresh: Stir chopped dill, parsley, or chives into the mash for brightness.
• Cheese swap: Use pepper jack, gruyère, or smoked gouda to change the flavor profile.
• Southwest: Add corn, black beans, cilantro, and a sprinkle of cumin. Top with salsa and avocado.

Best ways to serve

• Brunch board: Pair these with fruit, yogurt, and pastries for an elevated spread — great for Breakfast Ideas For A Party.
• Breakfast buffet: Warm in chafing dishes or a low oven and let guests grab a loaded potato — perfect for Healthy Breakfast Buffet Ideas when you offer lighter sides alongside.
• Single-serve meal: Plate with a simple green salad and sriracha for a balanced Nontraditional Breakfast.
• Shareable options: Set them on a platter and let guests top their own — a hit for Shareable Breakfast Ideas.

Quick tips for storage & leftovers

• Refrigerate in airtight container up to 3 days. If eggs are runny, consider finishing eggs fresh when reheating.
• Reheat in a 350°F oven for 10–12 minutes to regain crisp skin (microwave works but softens the shell).
• Freeze mashed filling separately for up to 2 months; thaw overnight and assemble fresh for best texture.
  Bold tip: For the crispiest reheated skin, reheat on a sheet in a hot oven or sear briefly in a skillet.

FAQs

Final thoughts — why this recipe works

These Twice-Baked Loaded Breakfast Potatoes collapse so many breakfast satisfactions into a single, portable vessel: crisp skin, silky mash, melty cheese, smoky bacon, and a baked egg. They rate high on Breakfast To Impress and play well in a buffet or intimate brunch. Whether you’re hunting Quick Breakfast Ideas Savory, planning Breakfast Ideas For A Party, or simply craving a comforting, crowd-pleasing morning meal, this recipe scales, adapts, and delivers.

Give one of the variations a try next time you want a twist — going meatless or adding herbs won’t ruin the vibe. And if you’re prepping for a brunch, remember: do the time-consuming steps ahead and assemble close to service for peak texture.

Now: preheat that oven, choose the biggest russets you can find, and treat yourself (and your guests) to a breakfast that really impresses.

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Twice-Baked Loaded Breakfast Potatoes — Breakfast to Impress

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Crisp-roasted russets get their fluffy insides whipped with butter and warm milk, then returned to their skins, topped with cheddar, smoky beef bacon, and a baked egg. The result: a hearty, naturally gluten-free breakfast that’s perfect for brunch, meal prep, or a special weekend morning.

• Author: Irma
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• 3 large russet potatoes
• 1 tablespoon avocado oil
• ½ teaspoon kosher salt (for roasting)
• ¼ teaspoon freshly ground black pepper (for roasting)
• 3 tablespoons unsalted butter
• ½ cup whole milk, heated
• ½ teaspoon salt (for mashed potatoes), plus 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
• Additional salt and pepper, to finish

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Instructions

1. Roast the potatoes. Heat the oven to 400°F (200°C). Scrub the potatoes and pierce them several times with a fork. Rub each potato with avocado oil and season with the ½ teaspoon salt and ¼ teaspoon pepper. Place the potatoes directly on the oven rack and roast until a fork slides in easily, about 50–60 minutes. Remove and let them cool just enough to handle.
2. Scoop and mash. Slice the warm potatoes lengthwise. Scoop out most of the flesh into a mixing bowl, leaving a thin layer of potato against the skin so each shell keeps its shape. Add the butter and hot milk to the scooped potato and mash until creamy. Stir in the ½ teaspoon salt and ¼ teaspoon pepper, then taste and adjust seasoning.
3. Fill the shells. Spoon most of the mashed potato back into each potato shell, pressing down in the center to form a shallow cavity for the fillings.
4. Add bacon, cheese, and egg. Tuck two bacon halves into the well in each filled potato. Sprinkle with cheddar. Carefully crack an egg into the center of each potato so the yolk sits in the cheesy cavity. Season the eggs with a pinch of salt and pepper.
5. Bake until set. Reduce the oven to 350°F (175°C). Arrange the stuffed potatoes on a rimmed baking sheet and bake 15–20 minutes, or until the egg whites are set and the yolks reach your preferred doneness (longer if you want fully firm yolks).
6. Rest and serve. Let the potatoes cool for a minute or two, then serve hot.

Notes

• Warm the milk before mixing it into the potatoes for a silkier mash.
• If you prefer the bacon extra-crisp, give the slices a quick cook in a skillet before assembling.
• To make these ahead: roast and scoop the potatoes a day in advance, refrigerate the mash separately, then assemble and bake just before serving.