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.

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.

Breakfast To Impress - Show-stopping Twice Baked Loaded Breakfast Potatoes

Name: Show-stopping Twice Baked Loaded Breakfast Potatoes — Breakfast To Impress
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 3 large russet potatoes; 1 tbsp avocado oil; ½ tsp fine salt (for roasting); ¼ tsp freshly ground black pepper (for roasting); 3 tbsp unsalted butter; ½ cup whole milk, warmed; ½ tsp salt (adjust to taste); ¼ tsp black pepper; 6 slices beef bacon, halved; ¾ cup shredded cheddar cheese; 6 large eggs; Extra salt and pepper for seasoning

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

Scale

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.