Twice-Baked Loaded Breakfast Potatoes — Breakfast to Impress
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.