If you want a Breakfast To Impress, these Twice-Baked Loaded Breakfast Potatoes will do the job — crispy skins, buttery mash, melty cheese, smoky beef bacon, and a perfectly baked egg tucked right in the middle. Mouthwatering? You bet. Low-maintenance? Also yes.
Let’s dig in.
Brief introduction to the recipe
Think of these as loaded baked potatoes that went to culinary school. You roast big russets until their skins turn crisp, scoop out the fluffy insides, whip them up with butter and warm milk, and stuff them back into their shells. Then you nestle in cheese, a strip of smoky beef bacon, and crack an egg right on top before a quick second bake. The result: a handheld-ish, shareable, protein-packed breakfast that plays well at brunch, a weekend feast, or a midweek meal-prep win.
Why you’ll love this recipe
What’s not to love? You get texture — crunchy edges and fluffy centers. You get comfort — gooey cheddar and warm, buttery potato. You get convenience — prep ahead and reheat with great results. Best of all: it’s naturally gluten-free and scales up like a boss for parties.
This recipe checks boxes for Healthy Breakfast Buffet Ideas when you pair it with fresh fruit and salads, and it doubles as standout Breakfast Ideas For A Party. Need something savory and fast? It makes the shortlist for Quick Breakfast Ideas Savory too.
The story behind the recipe
My grandma used to bake whole potatoes on lazy Saturdays and load them up for the whole family to attack. This riff grew from that memory — I wanted something that felt cozy and a little fancy, but still silly-easy to make. I call it breakfast armor: you poke a hole for an egg and suddenly the potato isn’t just a side — it’s the main event.
Ingredients breakdown — what each item does
- Large russet potatoes: They roast into a crisp shell while staying pillowy inside. Pick big ones; you’ll need room for an egg.
- Avocado oil (or olive oil): Rubbed on skins to get that beautiful, crackly texture.
- Unsalted butter + hot milk: They make the scooped potato lush and dreamy. Hot milk helps melt the butter right into the mash.
- Shredded cheddar: Melts into lava-like goodness and adds salty, tangy richness.
- Beef bacon: Gives smoky, meaty depth. It crisps as it bakes and balances the creaminess.
- Large eggs: The crown jewels — bake them until whites set but yolks stay luscious.
- Salt + black pepper: Simple, but don’t under-season. Potato loves flavor.
- Optional garnishes: Chives, parsley, hot sauce, or a drizzle of sour cream or yogurt. Each gives a nice finish.
Step-by-step — how to make Twice-Baked Loaded Breakfast Potatoes
- Preheat & prep
Heat your oven to 400°F (200°C). Scrub the potatoes clean and poke them all over with a fork. This keeps them from turning into mini potato grenades. (Yes, that’s a thing.) - Oil & season the skins
Rub each potato with a little avocado oil and dust with salt and pepper. This helps the skins crisp up and taste great. - Bake until tender
Place potatoes directly on the oven rack and roast for 50–60 minutes, until a knife slides in easily. Let them rest for about 10 minutes so they’re safe to handle. - Scoop & mash
Slice each potato lengthwise and scoop out most of the flesh, leaving a thin wall so the shell holds. Mash that potato with hot milk and butter until smooth. Season with salt and pepper. If you want ultra-fluffy mash, whip it a bit with a hand mixer. - Fill the shells
Spoon most of the mashed potato back into each shell, pressing down in the center to create a little well. Place ½–1 slice of beef bacon inside the well, sprinkle with shredded cheddar, then carefully crack an egg on top. Season again lightly. - Second bake
Lower the oven to 375°F (190°C). Bake on a sheet for 15–20 minutes, until the whites set and the yolk wobbles just a bit. Want a firmer yolk? Add a few extra minutes. - Finish & serve
Let them cool for a minute, then top with chopped chives, parsley, or a drizzle of hot sauce. Serve warm and watch them disappear.
Pro tips for perfect results
- Choose big russets — they hold an egg and give a great skin-to-filling ratio.
- Don’t over-scoop — leave a thin potato wall so the shell doesn’t collapse.
- Use hot milk in the mash — it absorbs better and gives silkier texture.
- Crack eggs gently into a small bowl first, then slide into each potato well — less mess, fewer broken yolks.
- If you want crispy bacon: pre-cook it slightly. But FYI, raw bacon can cook in the oven alongside the egg and stay tender.
- For perfectly done whites: rotate the pan halfway through baking so heat distributes evenly.
Bold tip: If you reheat leftovers, use the oven to keep the skins crisp — microwave makes them soggy.
Variations to try
- Meatless option: Skip beef bacon for Breakfast Ideas Meatless. Add sautéed mushrooms or smoked paprika-roasted chickpeas for texture.
- Spicy: Mix pepper jack with cheddar and scatter red pepper flakes on top.
- Herby: Stir chopped dill or parsley into the mash for freshness.
- Cheese swap: Try gouda, gruyère, or mozzarella for a different melt profile.
- Nontraditional breakfast: For a riff on Non Traditional Breakfast, add a spoonful of pesto and sun-dried tomatoes.
- International twist: Fold in a bit of crumbled feta and chopped olives for a Mediterranean vibe.
Best ways to serve — make it pop
Plate them with a crisp green salad and fruit to balance the richness. Offer hot sauce, lemon wedges, or a tangy yogurt dip for guests who love brightness. These potatoes work brilliantly for brunch spreads — they qualify as Shareable Breakfast Ideas because people love picking at them family-style.
Want to pair drinks? A bright, citrusy mimosa or a cold brew pairs beautifully with the richness. For a nonalcoholic match, try sparkling water with a squeeze of lemon.
Make-ahead & storage tips
- Prep ahead: Fully bake the potatoes, scoop and mash, then keep shells and filling separate in the fridge for up to 24 hours. Assemble and bake before serving.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F oven for 10–12 minutes to revive crispness. Microwave works in a pinch but saps texture.
Bold tip: To avoid watery eggs when reheating, remove the egg before storing and add a fresh egg when you reheat.
Quick swaps for diet needs
- Gluten-free: This recipe already fits the bill. Add a salad for a balanced plate.
- Lower fat: Reduce butter, use low-fat milk, and swap turkey bacon.
- Vegetarian: Replace bacon with roasted mushrooms or slow-roasted tomatoes.
FAQs — fast answers to common questions
Can I make these without bacon?
Absolutely. For Breakfast Ideas Meatless, swap in sautéed mushrooms, spinach, or a sprinkle of smoked paprika for that savory edge.
What if my potatoes are too small?
Use two small halves per serving, or pick larger russets next time. Large potatoes give the best presentation and room for an egg.
How do I prevent eggs from overcooking?
Bake until whites set and yolks wobble. Check at 12–15 minutes depending on your oven. Remember, the potatoes continue to cook a bit when you pull them out.
Can I freeze these?
You can freeze the mashed filling, but whole stuffed potatoes don’t reheat well from frozen. Freeze components separately for best results.
Are these suitable for a brunch buffet?
Yes — they work great as Healthy Breakfast Buffet Ideas or a showstopper at any brunch. Keep warm in a low oven and serve with small tongs.
Why this recipe works (culinary logic)
You layer textures and temperatures: crisp skin, soft mash, molten cheese, and a warm yolk. Each element interacts — bacon fat flavors the mash, cheese melts into crevices, and the egg adds silkiness. The second bake locks everything into place. It’s comfort food with structure. That’s why people save and pin this for Quick Breakfast Ideas Savory or even Traditional Breakfast Ideas with an upgrade.
Serve it to impress (or not)
Want to wow a crowd? Place these on a big board with bowls of salsa, herbs, and sauces so people customize. Hosting a meatless crowd? Label the options and offer the Breakfast Ideas For A Party crowd some fun combos like smoked paprika + roasted peppers. Either way, these potatoes deliver.
Final thoughts — short and punchy
Twice-Baked Loaded Breakfast Potatoes give you comfort, flexibility, and that wow factor. Whether you’re aiming for Nontraditional Breakfast Ideas or sticking with classic vibes, this recipe adapts and shines. Make them for guests, pack them for meal prep, or keep them as your weekend ritual.
So — are you ready to bake? Grab a russet, fire up the oven, and prepare to make breakfast the main event. IMO, this might just become your go-to for Shareable Breakfast Ideas and a top pick when you want to serve a crowd.
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Show-stopping Twice Baked Loaded Breakfast Potatoes — Breakfast To Impress
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 Servings 1x
- Category: Breakfast
Description
Fluffy roasted russets get scooped, whipped with butter and warm milk, stuffed back into their crispy skins with gooey cheese, smoky beef bacon, and an egg baked right in the center. It’s hearty, naturally gluten-free, and perfect for brunch, meal prep, or a weekend splurge.
Ingredients
- 3 large russet potatoes
- 1 tbsp avocado oil
- ½ tsp fine salt (for roasting)
- ¼ tsp freshly ground black pepper (for roasting)
For the mash
- 3 tbsp unsalted butter
- ½ cup whole milk, warmed
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
To fill
- 6 slices beef bacon, halved
- ¾ cup shredded cheddar cheese
- 6 large eggs
- Extra salt and pepper for seasoning
Instructions
-
Roast the potatoes
Preheat oven to 400°F (200°C). Scrub the potatoes and pierce their skins several times with a fork. Rub each potato with avocado oil, then season with the ½ teaspoon salt and ¼ teaspoon pepper. Place directly on the oven rack and roast 50–60 minutes, or until a skewer slides in easily. Remove and let rest until cool enough to handle. -
Make the filling
Cut each potato in half lengthwise. Spoon out most of the interior, leaving about a quarter-inch of flesh so the shell keeps its shape. Put the scooped potato into a bowl and mash with the butter and warm milk until smooth. Season with ½ teaspoon salt and ¼ teaspoon pepper, tasting and adjusting as needed. -
Fill the shells
Spoon the mashed potato back into the hollowed skins, mounding it slightly and pressing a shallow crater in the center of each half. Tuck two bacon halves into that crater, sprinkle with cheddar, then gently crack an egg into the middle of each filled potato. Lightly season the eggs with a pinch of salt and pepper. -
Second bake
Lower oven temperature to 350°F (175–190°C). Arrange the stuffed potatoes on a baking sheet and return to the oven for 15–20 minutes, or until the egg whites are set and the yolks reach your preferred doneness (less time for runny yolks, a few extra minutes for firmer yolks). -
Plate and serve
Let the potatoes cool briefly, then serve warm. They’re great topped with chopped chives, a dollop of yogurt or sour cream, or a drizzle of hot sauce.
Notes
These twice-baked potatoes keep well in the fridge for up to 3 days (remove the egg before storing if you plan to reheat). To reheat, warm in a 350°F oven for 10–12 minutes to retain crisp edges.
