Introduction

These Twice-Baked Loaded Breakfast Potatoes make for a hearty and satisfying way to start your day. Crispy russet potato shells are filled with creamy mashed potatoes, smoky beef bacon, melty cheddar, and a perfectly baked egg. Whether for a weekend brunch or meal prep, this naturally gluten-free dish is full of comforting flavors.

The image shows four twice-baked potato halves arranged on brown parchment paper over a white marbled tray. Each potato half has a base layer of mashed potato with a soft, creamy texture and a light yellow color. On top of the mashed potato, there is a layer of melted shredded orange cheddar cheese scattered around the edges. Each potato is topped with a sunny-side-up egg, bright yellow yolk and white cooked firm but shiny, centered in the middle. Crispy bacon pieces of deep red-brown color are tucked between the egg and cheese layers. The entire dish is sprinkled with black pepper for contrast. To the left of the potatoes, a small brown bowl filled with coarse sea salt is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large russet potatoes

1 tablespoon avocado oil

½ teaspoon salt (for roasting)

¼ teaspoon black pepper (for roasting)

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)

6 slices beef bacon, each cut in half

¾ cup shredded cheddar cheese

6 large eggs

Salt and black pepper, to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Scrub the potatoes clean and poke holes all over each with a fork to allow even roasting. Rub the potatoes with avocado oil, salt, and black pepper. Place them directly on the oven rack and bake for 50–60 minutes until fork-tender. Let cool slightly.

Step 2: Slice each potato lengthwise and carefully scoop out most of the inside, leaving a thin shell intact. In a bowl, mash the scooped potato with butter, hot milk, salt, and black pepper until smooth and creamy.

Step 3: Spoon most of the mashed potatoes back into each shell, pressing down gently in the center to create a well. Place two halved slices of beef bacon inside each well, sprinkle with shredded cheddar, then carefully crack an egg on top. Season with salt and black pepper.

Step 4: Lower the oven temperature to 350°F (190°C). Place the stuffed potatoes on a baking sheet and bake for 15–20 minutes, until the egg whites are set but yolks remain slightly runny. For firmer yolks, bake a few minutes longer.

Step 5: Remove from the oven and let cool for a couple of minutes before serving. Enjoy this creamy, crispy, and savory breakfast treat!

Tips & Variations

For a spicy kick, sprinkle red pepper flakes or drizzle hot sauce over the potatoes before serving.

Swap cheddar for gouda, pepper jack, or mozzarella to change up the cheesy flavor.

Use turkey bacon or breakfast sausage crumbles instead of beef bacon for variety.

Top with freshly chopped chives, parsley, or green onions for a fresh, herby finish.

FAQs

Can I use smaller potatoes for this recipe?

It’s best to use large russet potatoes as they hold a fluffy interior and are large enough to fit a whole egg. Smaller potatoes may not hold the filling as well.

Do I need to cook the bacon before adding it to the potatoes?

No, the bacon is placed raw inside the potato wells and bakes along with the egg, becoming tender and flavorful during cooking.