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Twice Baked Loaded Breakfast Potatoes

Twice Baked Loaded Breakfast Potatoes for Cozy Mornings

Transform russet potatoes into Twice Baked Loaded Breakfast Potatoes, a gluten-free breakfast delight filled with creamy mashed potatoes, cheddar, and bacon.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes Opt for larger ones to fit a whole egg!
  • 2 tbsp Avocado Oil Olive oil works as a substitute.
For the Filling
  • 2 tbsp Unsalted Butter Dairy-free butter is great for vegan options.
  • 1/2 cup Hot Milk Any milk variety you prefer will do!
  • 1 tsp Salt Adjust according to your taste.
  • 1/2 tsp Black Pepper Adjust according to your taste.
  • 4 slices Beef Bacon Consider turkey bacon or sausage for a lighter choice.
  • 1 cup Cheddar Cheese Feel free to swap for gouda or mozzarella.
For the Topping
  • 4 large Large Eggs Medium eggs can work too if that's all you have.

Equipment

  • oven
  • Baking Sheet
  • mixing bowl
  • Fork
  • spoon

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash the russet potatoes, poke holes with a fork, and coat with avocado oil, salt, and pepper.
  2. Place seasoned potatoes directly on the oven rack and bake for 50–60 minutes until fork-tender. Cool for 10 minutes.
  3. Slice cooled potatoes in half lengthwise and scoop out insides, keeping a quarter inch for structure. Mash with hot milk and butter, seasoning to taste.
  4. Spoon the mashed filling into the potato skins, create a well in the center, layer beef bacon and cheddar cheese, then crack an egg on top.
  5. Reduce oven temperature to 375°F (190°C) and bake for 15–20 minutes until egg whites are set and yolks are runny.
  6. Let cool for a couple of minutes before serving and garnish with fresh herbs if desired.

Nutrition

Serving: 1potatoCalories: 450kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 185mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Poke holes in potatoes to prevent bursting and let them cool to handle safely. For fluffier filling, consider using a hand mixer.

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