Twice Baked Loaded Breakfast Potatoes Recipe

Twice Baked Loaded Breakfast Potatoes are pure joy in a potato shell—they’re crispy, creamy, and bursting with all the best parts of breakfast in every bite. Imagine a fluffy, cheddar-laced mash nestled inside a perfectly roasted potato, topped with sizzling beef bacon and a gooey egg that completes the masterpiece. Whether you’re treating yourself on a lazy weekend or hosting a festive brunch, this savory sensation brings everyone to the table. It’s comfort food with a sunrise twist, and you’ll love how easy it is to customize and share.

Ingredients You’ll Need

This recipe for Twice Baked Loaded Breakfast Potatoes keeps things simple yet undeniably delicious. Each ingredient, while humble, plays a crucial role in layering flavors, creating irresistible textures, and making sure you get that classic loaded breakfast vibe every time.

• Russet potatoes: Their sturdy skins and fluffy interiors make them the perfect vessel for all your savory fillings.
• Avocado oil: Helps the potato skins crisp up beautifully while also adding a subtle, buttery richness.
• Salt (for roasting): Draws out natural potato flavor and helps season the crispy shells.
• Black pepper (for roasting): Adds just the right amount of warmth and depth from the very first bite.
• Unsalted butter: Melts into the baked potato filling for creamy, luxurious mash.
• Whole milk (hot): Ensures the potatoes are extra smooth and velvety—you’ll notice the difference!
• Salt (for mashed potatoes): Because we want every layer perfectly seasoned, not just the outside.
• Black pepper (for mashed potatoes): Lends a gentle kick to balance all the creamy, rich elements.
• Beef bacon: Adds smoky, meaty flavor with crisp edges that contrast perfectly with the soft mash.
• Shredded cheddar cheese: Using sharp cheddar gives you bold, cheesy flavor in every mouthful.
• Large eggs: The star topping—baked just right, they become a creamy, golden sauce over everything else.
• Salt and black pepper, to taste: Essential for finishing the eggs just the way you like them.

How to Make Twice Baked Loaded Breakfast Potatoes

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Scrub each russet potato under running water to get rid of any dirt, then use a fork to poke holes all over. The holes let steam escape, helping the inside cook evenly and the skin crisp up. Massage each potato with avocado oil, sprinkle with salt and black pepper, and place them directly on the oven rack. Bake for 50–60 minutes, or until tender when pierced with a fork. Let them rest for a few minutes before handling.

Step 2: Prepare the Filling

Once your potatoes are cool enough to handle, slice them lengthwise to create sturdy shells. Gently scoop out most of the fluffy interior, leaving a small border so the skins can hold the filling without breaking. In a mixing bowl, combine the potato insides with butter and hot whole milk, then season with salt and black pepper. Mash until everything is smooth, creamy, and completely irresistible. Taste and adjust the seasoning if needed!

Step 3: Assemble

Spoon the majority of your mashed potatoes back into the potato shells, smoothing them out and using the back of your spoon to create a small well in the center of each. Nestle in two halved slices of beef bacon, sprinkle generously with shredded cheddar cheese, and then—carefully—crack a fresh egg onto the center of each loaded potato. Finish with a pinch of salt and pepper to bring it all together.

Step 4: Bake Again

Lower your oven temperature to 350°F (190°C) and settle your loaded potato boats onto a baking sheet. Slip them into the oven for 15–20 minutes. You’re looking for set egg whites with yolks that are still slightly runny, and cheese that has melted into a golden blanket. If you like your eggs less runny, just add another couple of minutes.

Step 5: Serve & Enjoy

Once out of the oven, let your Twice Baked Loaded Breakfast Potatoes cool for a few minutes so they set up and are easy to handle. Then, bring them to the table and watch them disappear. Each forkful promises savory, creamy, crispy joy with that perfect hit of melty cheddar and silky egg.

How to Serve Twice Baked Loaded Breakfast Potatoes

Garnishes

Take your Twice Baked Loaded Breakfast Potatoes to the next level by showering them with sliced green onions, freshly chopped chives, or even a sprinkle of smoked paprika. A dollop of sour cream or a few dashes of your favorite hot sauce adds creaminess and zing that everyone loves. These extras not only brighten up the plate but also add more layers of flavor.

Side Dishes

While these potatoes are absolutely hearty on their own, pairing them with a crisp green salad or some fresh fruit balances out the richness. Toasted sourdough, homemade biscuits, or even a side of sautéed spinach make for a memorable brunch spread. The key is choosing sides that are fresh and vibrant to complement these savory showstoppers.

Creative Ways to Present

Serve up your Twice Baked Loaded Breakfast Potatoes on a big platter, family-style, with bowls of toppings so everyone can customize to their tastes. For brunch parties, mini potatoes work beautifully as appetizers. You can even slice large potatoes into halves or quarters for a playful, shareable presentation that keeps everyone nibbling.

Make Ahead and Storage

Storing Leftovers

Twice Baked Loaded Breakfast Potatoes keep surprisingly well in the fridge. Let any leftovers cool completely, then wrap them tightly or store in an airtight container. They’ll stay fresh for up to three days, making them perfect for grab-and-go breakfasts or fast lunches throughout the week.

Freezing

Need to plan even further ahead? These potatoes are freezer-friendly! Once cooled, wrap each one individually in foil and pop them into a freezer bag. They’ll keep for up to a month. When you’re craving one, just thaw overnight in the fridge before reheating for best texture.

Reheating

To warm up your stored potatoes, bake them in a 350°F (175°C) oven for 12–15 minutes until heated through, or microwave on medium power until hot. If you want the egg yolk to stay a little runny, cover loosely when reheating and check frequently. Add a sprinkle of cheese or fresh herbs for a just-baked vibe.

FAQs

Can I use regular bacon or turkey bacon instead of beef bacon?

Absolutely! Regular pork bacon or turkey bacon both work wonderfully and will bring their own unique flavor and texture. Just cook until crisp, then tuck into the potato shells as directed.

What’s the best way to keep the eggs from spilling over?

Creating a deep, well-shaped indentation in the mashed potatoes helps keep the eggs contained. Crack each egg into a small bowl first, then gently pour it into the well for better control and fewer accidents.

Can I prepare Twice Baked Loaded Breakfast Potatoes ahead of time?

Yes! Assemble the potatoes up to the point of adding the eggs, then cover and refrigerate overnight. In the morning, add the eggs and bake as directed. This makes breakfast or brunch practically effortless.

Are these potatoes gluten-free?

Yes, as written, Twice Baked Loaded Breakfast Potatoes are naturally gluten-free! Just ensure that all your add-ins and toppings are gluten-free, too, especially if you’re serving someone with celiac disease.

Can I add veggies to the filling?

Definitely—finely chopped sautéed onions, bell peppers, or baby spinach all mix in beautifully with the mashed potato filling. It’s a great way to sneak in extra veggies and color for even more breakfast flavor.

Final Thoughts

If you love breakfast and crave comfort food with personality, Twice Baked Loaded Breakfast Potatoes are calling your name! They’re fun to make, totally customizable, and always a hit at the table. Invite your loved ones, pile on your favorite toppings, and watch these potatoes steal the show—enjoy every warm, cheesy, bacon-and-egg-filled bite!

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