Twice Baked Loaded Breakfast Potatoes

If you love a cozy, savory breakfast that’s hearty and satisfying, these Twice-Baked Breakfast Potatoes are exactly what you need! Crispy roasted russet potatoes are mashed with butter and hot milk, then stuffed back into their shells with gooey cheddar, smoky beef bacon, and a perfectly baked egg. Each bite is packed with creamy, cheesy, and savory goodness, making it the perfect weekend brunch or meal-prep breakfast. The best part? It’s naturally gluten-free too!

Why You’ll Love This Recipe

✔️ Gluten-Free & Hearty – A naturally gluten-free breakfast option that’s both filling and delicious.
✔️ Perfectly Balanced – A crispy potato shell, creamy mashed potatoes, melty cheese, smoky beef bacon, and a perfectly baked egg all in one bite.
✔️ Meal-Prep Friendly – Easy to make ahead and reheat for a quick breakfast during busy mornings.

Ingredients You’ll Need

Large russet potatoes work best for this recipe because they bake up fluffy on the inside while developing a crispy, flavorful skin. They’re also the perfect size for fitting a whole egg, so avoid getting small potatoes. Before roasting, poking holes all over with a fork helps them cook evenly and prevents them from bursting. A light coating of avocado oil, salt, and black pepper not only seasons the skin but also helps it crisp up beautifully.

Once baked, the insides are scooped out and mashed with hot milk and unsalted butter, creating a rich and creamy texture. A little extra salt and black pepper to add some flavor, making every bite perfectly seasoned.

For the filling, beef bacon adds a smoky, savory touch. It’s just cut in half and placed inside the potatoes without pre-cooking, allowing it to bake to tender perfection along with the egg. Shredded cheddar cheese melts into the filling, adding a gooey richness that pairs perfectly with the crispy shell. Finally, six large eggs are cracked right into the center of each potato, baking until just set for the ultimate breakfast experience.

How to Make Twice-Baked Breakfast Potatoes

Preheat the oven to 400°F (200°C) and wash the potatoes well to remove any dirt. Using a fork, poke holes all over each potato, ensuring even roasting and preventing them from bursting. Rub them with avocado oil, salt, and black pepper, making sure they are well coated for extra crispiness. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until they are fork-tender. Once done, let them cool for about 10 minutes until they are safe to handle.

Once cooled slightly, slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the inside, leaving a thin layer of potato intact to help the shell hold its shape. In a bowl, mash the scooped-out potato with hot milk and butter until smooth. Season with salt and black pepper to taste. If an extra fluffy texture is desired, a hand mixer can be used to create a light and airy consistency.

Spoon most of the mashed potato mixture back into the shells, pressing down slightly in the center to create a well. This well makes space for the fillings and ensures that the egg stays in place during baking. Place one to two half slices of beef bacon inside each well, then sprinkle with shredded cheddar cheese. Carefully crack an egg into the center of each potato, ensuring that the yolk remains intact. Sprinkle with salt and black pepper.

Lower the oven temperature to 375°F (190°C) and place the potatoes back on a baking sheet. Bake for 15–20 minutes, or until the egg whites are set but the yolks remain slightly runny. If a firmer yolk is preferred, bake for a few extra minutes. Once out of the oven, let them cool for a couple of minutes before serving.

Storing Leftovers & Reheating

If there are any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes on a baking sheet and warm them in a 350°F (175°C) oven for about 10–12 minutes or until heated through. For a quicker option, the microwave works too—just heat in 30-second intervals until warmed. However, the oven is the best method for keeping the potatoes crisp.

Variations to Try

For a spicier twist, add a pinch of red pepper flakes or drizzle with hot sauce before serving. Swap out the cheddar for gouda, pepper jack, or mozzarella for a different cheesy flavor. Instead of beef bacon, try using turkey bacon or even sautéed breakfast chicken sausage crumbles. For an herby touch, sprinkle freshly chopped chives, parsley, or green onions on top.

These Twice-Baked Breakfast Potatoes are the perfect balance of crispy, creamy, cheesy, and savory, making them an irresistible breakfast choice. Whether enjoyed fresh out of the oven or reheated for a quick morning meal, they’re sure to be a hit every time!

Craving More Breakfast? Try These Recipes Out!

• Croissant Egg Boats
• Crepes
• Paratha Pockets
• Freezer Breakfast Sandwiches
• Creme Brulee Stuffed French Toast

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