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Twice baked breakfast potatoes loaded with cheddar cheese, crispy bacon, and green onions on a white plate.

Twice Baked Loaded Breakfast Potatoes

These Twice Baked Loaded Breakfast Potatoes are a hearty and flavorful dish, featuring crispy potato skins filled with creamy mashed potatoes, savory beef bacon, sharp cheddar cheese, and a perfectly baked egg.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

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 to taste
  • black pepper to taste

Equipment

  • Oven
  • Fork
  • Bowl

Method
 

  1. Preheat the oven to 400°F (200°C). Prepare potatoes by scrubbing, poking, and rubbing them with avocado oil, salt, and pepper. Bake for 50-60 minutes until fork-tender, then let them cool slightly.
  2. Slice each potato in half lengthwise, scoop out most of the inside, and mash the scooped potatoes with butter, hot milk, salt, and pepper until smooth.
  3. Spoon most of the mashed potatoes back into the shells, creating a well in the center. Place two halved slices of beef bacon in each well, sprinkle with cheddar, and crack an egg on top, seasoning with salt and pepper.
  4. Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
  5. Let them cool for a couple of minutes, then serve and enjoy.

Notes

For best results, ensure the egg yolks remain slightly runny when baked. Feel free to adjust the amount of salt and pepper according to your taste preferences. You can also prepare the baked potato shells and mashed potato filling in advance, then assemble and bake just before serving.