As the sun peeks through my kitchen window and the aroma of a delicious breakfast wafts through the air, I can’t help but feel excited. There’s something truly special about the sizzle of crispy bacon merging with our favorite beloved russet potatoes. Today, I’m thrilled to share my recipe for Twice-Baked Loaded Breakfast Potatoes—an indulgent yet wholesome treat that marries flavor with convenience.
These beautiful potato halves are filled with creamy goodness, savory bacon, and topped off with a perfectly baked egg, making them the ultimate hearty breakfast. Not only are they gluten-free, but they’re also meal-prep friendly, ensuring your busy mornings start with a warm, satisfying bite. Whether you’re whipping up brunch for family or just treating yourself on a cozy weekend, these Twice-Baked Loaded Breakfast Potatoes will elevate any breakfast table. Let’s dive in and create a deliciously memorable meal together!
Why You’ll Love These Twice Baked Loaded Breakfast Potatoes
Simplicity at Its Best: The recipe is easy to follow, making it perfect for both novice and experienced cooks alike.
Hearty and Satisfying: With creamy mashed potatoes, crispy bacon, and a baked egg, this dish is a filling delight for any morning.
Meal-Prep Friendly: Prepare them in advance for a quick breakfast that’s ready to go, taking the stress out of busy mornings.
Gluten-Free Goodness: Enjoy the rich flavors without worrying about gluten—this recipe fits the dietary needs of many!
Crowd-Pleasing Appeal: Serve these potatoes at brunch gatherings, and watch them disappear—everyone will love diving into their own loaded potato!
Give your breakfast a cozy upgrade with these comforting Twice-Baked Loaded Breakfast Potatoes.
Twice Baked Loaded Breakfast Potatoes Ingredients
• Here’s everything you need to create these mouthwatering Twice Baked Loaded Breakfast Potatoes!
For the Potatoes
- Large Russet Potatoes – The robust structure holds up beautifully and provides a fluffy interior.
- Avocado Oil – Ideal for coating; enhances crispiness and adds a light flavor; feel free to swap with olive oil if needed.
- Salt and Black Pepper – Essential seasonings to elevate all the flavors; adjust according to your taste preferences.
For the Filling
- Unsalted Butter – Adds a rich creaminess to your mashed potatoes; substitute with olive oil for a dairy-free option.
- Hot Milk – Creates a luscious texture for the filling; can be replaced with non-dairy milk for a vegan twist.
- Beef Bacon – Infuses a delightful smokiness; you can opt for turkey bacon or veggies for a lighter version.
- Shredded Cheddar Cheese – Melts perfectly, creating a gooey filling; try alternatives like gouda or pepper jack for a zing.
- Eggs – The star of the show; use large eggs as they fit perfectly into the scooped-out potato wells.
With these ingredients in hand, you’re ready to whip up a delicious batch of Twice Baked Loaded Breakfast Potatoes! Enjoy the comfort and ease they bring to your mornings!
How to Make Twice Baked Loaded Breakfast Potatoes
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Preheat Oven: Start by preheating your oven to 400°F (200°C). This will ensure your potatoes cook evenly for that perfect crispy skin.
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Prepare Potatoes: Wash the large russet potatoes thoroughly, then poke several holes in them with a fork. This allows steam to escape while baking.
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Coat and Bake: Rub the potatoes with avocado oil, sprinkling generously with salt and black pepper. Bake for 50–60 minutes, until they are fork-tender and the skin is crispy.
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Cool and Slice: Allow the potatoes to cool for about 10 minutes. Carefully slice each potato in half lengthwise and scoop out the flesh, leaving a thin layer inside to maintain structure.
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Make Filling: In a mixing bowl, mash the scooped-out potato with hot milk and unsalted butter. Season with additional salt and pepper to taste until delightful and creamy.
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Fill Potatoes: Spoon the mashed potato mixture back into the potato shells, creating a small well in the center. Add crispy beef bacon and sprinkle with shredded cheddar cheese on top.
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Add Eggs: Crack one large egg into each filled well, seasoning lightly with salt and pepper. Lower the oven temperature to 375°F (190°C) and bake for an additional 15–20 minutes until the egg whites are set.
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Serve: Allow the potatoes to cool for a few minutes before serving. Enjoy each delicious bite!
Optional: Garnish with fresh herbs like chives or parsley for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Twice-Baked Loaded Breakfast Potatoes are a fantastic choice for meal prep! You can prepare the entire recipe up to 24 hours in advance by fully assembling the potatoes without the eggs. Simply bake the potato shells, fill them with the mashed mixture, add the bacon and cheese, then refrigerate them in an airtight container. When you’re ready to enjoy, crack an egg into each well, season, and bake at 375°F (190°C) for about 15–20 minutes until the eggs are set. This ensures that the potatoes remain just as delicious and the texture stays perfect, allowing you to savor a hearty breakfast without the morning rush!
Expert Tips for Twice Baked Loaded Breakfast Potatoes
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Choose the Right Potatoes: Use large russet potatoes for the best structure and fluffiness. Smaller potatoes may not hold the filling properly.
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Maintain Crispiness: Bake the potatoes thoroughly until fork-tender to ensure a crispy skin. Avoid undercooking, as this can result in a mushy texture.
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Mixing Technique: For ultra-fluffy mashed potatoes, consider using a hand mixer when blending with hot milk and butter; it’ll make the filling lighter.
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Egg Consistency: To achieve the desired yolk doneness, keep an eye on the baking time. For runny yolks, test at 15 minutes; for firmer yolks, let them bake longer.
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Storage Tips: Leftover Twice Baked Loaded Breakfast Potatoes can be stored in an airtight container for up to 3 days. Reheat gently in the oven for best results.
Enjoy creating your Twice Baked Loaded Breakfast Potatoes with these helpful tips!
Twice Baked Loaded Breakfast Potatoes Variations
Feel free to elevate your Twice Baked Loaded Breakfast Potatoes with these delightful twists and substitutions tailored to suit your taste!
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Dairy-Free: Swap butter with olive oil and use non-dairy milk for a creamy yet dairy-free filling. You’ll barely notice the difference!
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Turkey Bacon: For a lighter option, substitute beef bacon with turkey bacon. It maintains that savory goodness without the extra fat.
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Spicy Kick: Sprinkle in some red pepper flakes or drizzle with hot sauce before baking. It’s a delicious way to ignite your morning!
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Fresh Herb Twist: Add chopped chives or parsley into the creamy filling for a burst of freshness. The colors will brighten up your dish too!
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Cheese Variety: Experiment with different cheeses; gouda offers a nutty richness, while pepper jack brings a delightful heat. Choose what sings to your palate!
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Vegetarian Delight: Instead of bacon, mix in sautéed mushrooms and spinach for a hearty veggie version that’s equally satisfying and packed with flavor.
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Sweet Potato Substitute: For a sweeter spin, use sweet potatoes instead of russets. They bring a lovely contrast to the savory filling!
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Egg Style: If you prefer scrambled eggs, mix the eggs into the filling before spooning it into the potato halves. This gives a creamy texture throughout!
Let your creativity shine in the kitchen with these fabulous variations!
What to Serve with Twice-Baked Loaded Breakfast Potatoes?
Start this delightful morning experience with enticing pairings that will elevate your breakfast game.
- Fresh Fruit Salad: A colorful mix of seasonal fruits adds a refreshing sweetness, balancing the savory flavors of the potatoes beautifully.
- Crispy Toast: Serve with some artisanal bread toasted to perfection; the crunch complements the soft and creamy insides of the potatoes. A dash of jam adds a touch of sweetness to contrast the savory elements.
- Creamy Avocado Toast: The rich creaminess of avocado will blend harmoniously with the hearty potatoes, creating a delightful combination that feels satisfying yet light.
- Tangy Yogurt Parfait: Layered with granola and berries, this parfait brings a lovely tartness and crunch that cuts through the richness of the dish. Perfect for a nutritious boost!
- Savory Sausage Links: Juicy sausage adds an extra punch of flavor and protein, ensuring you’re ready to tackle your day with energy; the smoky essence pairs wonderfully with the potatoes.
- Herbed Tomato Salad: A light, fresh salad tossed with fresh herbs and a squeeze of lemon can bring a bright element to your meal, lifting the heaviness.
- Café-Style Coffee: Brew a pot of rich, aromatic coffee as the ideal beverage to accompany your meal, enhancing the indulgence of your cozy morning.
These accompanying dishes will turn your Twice-Baked Loaded Breakfast Potatoes into a memorable breakfast spread that your family will adore!
Storage Tips for Twice Baked Loaded Breakfast Potatoes
Fridge: Store leftover Twice Baked Loaded Breakfast Potatoes in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the unbaked potato halves filled with the filling (without the eggs) for up to 2 months. Thaw in the fridge before baking.
Reheating: Reheat in the oven at 350°F (175°C) for about 20–25 minutes until heated through. If reheating in the microwave, cover with a damp paper towel to retain moisture.
Serving After Storage: Add freshly cracked eggs and toppings before placing them in the oven if you’ve frozen the filled potatoes, to ensure they’re perfectly cooked and delicious!
Twice Baked Loaded Breakfast Potatoes Recipe FAQs
What type of potatoes should I use?
For the best flavor and texture, I recommend using large russet potatoes. They provide a sturdy structure to hold all the delicious filling while offering a fluffy interior. Avoid smaller potatoes, as they may not accommodate the egg and filling properly.
How can I store leftovers?
Leftover Twice Baked Loaded Breakfast Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat gently in the oven at 350°F (175°C) for about 20–25 minutes or until heated through to maintain that delightful crispiness.
Can I freeze Twice Baked Loaded Breakfast Potatoes?
Absolutely! To freeze, prepare the potato halves with the filling but without the eggs. Place them in a single layer on a baking sheet until frozen, then transfer to an airtight container or freezer bag for up to 2 months. When ready to bake, thaw in the refrigerator overnight, add your eggs, then bake as directed.
What if my eggs turn out runny?
If you prefer less runny yolks, keep an eye on the baking time as the eggs bake. For runny yolks, bake just until the egg whites are set, about 15 minutes. If you like firmer yolks, extend the baking time by a few minutes. Testing them occasionally will help you find that perfect consistency!
Are there any dietary adjustments I can make?
Certainly! For a dairy-free version, substitute the unsalted butter with olive oil and use non-dairy milk when mashing the potatoes. If you’re looking for a meat alternative, turkey bacon or sautéed vegetables can be great substitutions. These options allow everyone to enjoy the comforting flavors of Twice Baked Loaded Breakfast Potatoes without cutting any corners!
How can I ensure my potatoes stay crispy?
To maintain that beautiful crispy skin, make sure to thoroughly wash and dry the potatoes before baking. Poking holes allows steam to escape, preventing them from becoming soggy. Coat them generously with avocado oil and season to taste before baking. Enjoy that delightful crunch with every bite!
Twice Baked Loaded Breakfast Potatoes for Cozy Mornings
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Wash the large russet potatoes thoroughly, then poke several holes in them with a fork.
- Rub the potatoes with avocado oil and sprinkle with salt and black pepper. Bake for 50–60 minutes until fork-tender and skin is crispy.
- Allow the potatoes to cool for about 10 minutes. Slice each potato in half lengthwise and scoop out the flesh, leaving a thin layer.
- Mash the scooped-out potato with hot milk and unsalted butter. Season with additional salt and pepper to taste.
- Spoon the mashed potato mixture back into the shells, creating a small well in the center. Add crispy beef bacon and sprinkle with shredded cheddar cheese.
- Crack one egg into each filled well, seasoning lightly with salt and pepper. Lower the oven temperature to 375°F (190°C) and bake for 15–20 minutes until egg whites are set.
- Allow the potatoes to cool for a few minutes before serving. Enjoy each delicious bite!