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–+ servings
Twice Baked Loaded Breakfast Potatoes

Twice Baked Loaded Breakfast Potatoes for a Cozy Morning Treat

These Twice Baked Loaded Breakfast Potatoes are a cozy breakfast that combines crispy skins with a delicious filling.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Make sure they are large enough to hold an egg.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • to taste Salt
  • to taste Black Pepper
For the Filling
  • 2 tablespoons Unsalted Butter Adds richness to the filling.
  • 1/2 cup Hot Milk Use cream for a more indulgent taste.
  • 6 slices Beef Bacon Swap with turkey bacon for a lighter option.
  • 1 cup Shredded Cheddar Cheese Substitute with gouda or pepper jack if desired.
  • 4 Large Eggs Crack gently on top of each half.

Equipment

  • oven
  • mixing bowl
  • Fork
  • Spoon
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly under cold water. Poke holes all over the potatoes with a fork, rub with avocado oil, and season with salt and black pepper.
  2. Place potatoes directly on the oven rack and bake for 50 to 60 minutes until fork-tender and crispy.
  3. Cut each baked potato in half lengthwise and scoop out the inside, leaving a quarter-inch of flesh. Mash the potato with hot milk and butter until creamy, and season with salt and pepper.
  4. Fill each potato half with the mashed mixture, creating a well in the center for toppings.
  5. Add beef bacon to the wells, sprinkle with cheddar cheese, and crack an egg gently on top of each half.
  6. Reduce oven temperature to 375°F (190°C) and bake for 15 to 20 minutes until egg whites are set but yolks are slightly runny.
  7. Remove from the oven and let cool for a couple of minutes before serving.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 500mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months without eggs. Reheat in the oven to maintain texture.

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