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–+ servings
Twice Baked Loaded Breakfast Potatoes

Twice Baked Loaded Breakfast Potatoes for a Cozy Morning

Twice Baked Loaded Breakfast Potatoes are a comforting, gluten-free breakfast option bursting with flavor and perfect for meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Provide the perfect fluffy texture.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • to taste Salt Essential for enhancing flavors.
  • to taste Black Pepper Essential for enhancing flavors.
For the Filling
  • 2 tablespoons Unsalted Butter Adds creaminess to the mashed potatoes.
  • 1/2 cup Hot Milk Helps create a smooth filling.
  • 4 slices Beef Bacon Provides smoky flavor; swap with turkey bacon if desired.
  • 1 cup Shredded Cheddar Cheese Melts beautifully.
  • 4 large Eggs Keep yolks intact for presentation.
Extra Flavor Options
  • 1 pinch Red Pepper Flakes Adds a spicy kick.
  • to taste Fresh Herbs Use chives, parsley, or green onions.

Equipment

  • oven
  • mixing bowl
  • Spoon
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and poke several holes into each potato with a fork. Coat with avocado oil and sprinkle with salt and pepper.
  2. Place the prepared potatoes directly on the oven rack and bake for 50–60 minutes until tender and easily pierced with a fork.
  3. Remove the potatoes from the oven and let them cool for about 10 minutes. Slice each potato in half lengthwise and scoop out the insides, leaving 1/4 inch of potato flesh.
  4. In a mixing bowl, combine the scooped potato with hot milk and unsalted butter. Mash until smooth and season with salt and pepper.
  5. Spoon the mashed potato mixture back into the potato shells, layer in crispy beef bacon, and top with cheddar cheese. Crack an egg on top.
  6. Reduce oven temperature to 375°F (190°C) and bake for an additional 15–20 minutes until egg whites are set but yolks remain runny.
  7. Allow to cool for a few minutes before serving warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1potatoCalories: 320kcalCarbohydrates: 38gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 450mgPotassium: 1050mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 150mgIron: 2mg

Notes

These potatoes can be stored for up to 3 days in an airtight container or frozen for up to 2 months wrapped in plastic wrap.

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