Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of baking potatoes intertwined with the savory scent of bacon, I felt excited for the delicious breakfast ahead. These Twice Baked Loaded Breakfast Potatoes are a game-changer, marrying the comforting flavors we love with the satisfying heartiness that makes mornings special. Perfect for those busy weekdays or leisurely brunches, they offer two irresistible perks: they’re not just gluten-free, but also meal prep-friendly. You can whip up a batch ahead of time and savor their crispy exterior and creamy, cheesy interior whenever the craving strikes. Cradling a perfectly baked egg atop buttery mashed potatoes, these delightful spuds promise a breakfast experience that will keep you coming back for more. Ready to transform a humble potato into a breakfast star? Let’s dive in! Why Are Twice-Baked Potatoes A Breakfast Hit? Simplicity and Flexibility: This recipe is easy to master, perfect for both novice cooks and seasoned chefs. Flavor Explosion: The blend of crispy bacon, creamy cheese, and a perfectly baked egg guarantees a mouthwatering bite every time. Meal Prep Magic: Whip up a batch in advance and enjoy delicious breakfasts all week long without the hassle. Healthy Indulgence: Naturally gluten-free, they’re a guilt-free way to indulge in a hearty breakfast. Feel free to switch things up! Try adding veggies or experimenting with different cheeses to tailor it to your taste. Need more potato inspiration? Check out Cheesy Taco Potatoes or Garlic Butter Potatoes. Twice Baked Loaded Breakfast Potatoes Ingredients Get ready to transform your breakfast with these hearty potatoes! For the Potatoes Russet Potatoes – Provides a fluffy interior and crispy skin; avoid small potatoes to hold the egg well. Avocado Oil – Helps crisp the potato skin while adding flavor, but feel free to use olive oil as a substitute. Salt and Black Pepper – Essential for seasoning both the potatoes and filling for maximum flavor. For the Filling Unsalted Butter – Adds creaminess to the mashed potatoes; can be replaced with olive oil for a dairy-free option. Hot Milk – Creates a rich and smooth mashed potato filling; almond milk can be used as a dairy-free alternative. Beef Bacon – Offers a smoky, savory flavor; turkey bacon or breakfast sausage are great variations. Cheddar Cheese – Melts beautifully into the filling, adding gooey richness; try gouda, mozzarella, or pepper jack cheese for a twist. Large Eggs – Baked in the potato shells for protein-packed goodness. These Twice Baked Loaded Breakfast Potatoes are sure to impress both family and friends, blending comfort with convenience! Step‑by‑Step Instructions for Twice Baked Loaded Breakfast Potatoes Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This temperature is perfect for achieving that crispy skin on your russet potatoes. While the oven warms up, you can prepare your potatoes for baking. Make sure to get a large, sturdy baking sheet for the next steps. Step 2: Prepare the Potatoes Wash the russet potatoes thoroughly under cold water, then use a fork to poke several holes in each potato for steam to escape. Next, coat the potatoes lightly with avocado oil, and season them generously with salt and black pepper. This will ensure a flavorful, crispy skin when baked. Step 3: Bake the Potatoes Place the prepared potatoes directly on the oven rack or on the baking sheet. Bake for 50-60 minutes, or until they are fork-tender. You’ll know they are done when a fork easily pierces through the skin. The aroma wafting from the oven will make your cooking space feel inviting and cozy. Step 4: Cool and Scoop Once baked, remove the potatoes from the oven and let them cool for about 10 minutes. Carefully slice each potato in half lengthwise, making sure to keep the skins intact. Use a spoon to scoop out most of the fluffy insides into a mixing bowl, leaving a small border to hold the filling. Step 5: Make the Filling In the mixing bowl, mash the scooped potato with hot milk and unsalted butter until smooth and creamy. Season the mixture with salt and black pepper to your liking. This mash will serve as the delicious and hearty filling for your Twice Baked Loaded Breakfast Potatoes. Step 6: Fill the Potato Skins Spoon the creamy mashed potato mixture back into the potato skins, creating a small well in the center of each half. To add flavor and texture, distribute the cooked beef bacon evenly over the filling before sprinkling a generous amount of shredded cheddar cheese atop each potato. Step 7: Add the Eggs Crack one large egg into the well of each potato filled with the delicious mixture. Season the eggs with a pinch of salt and pepper. Once all the eggs are nestled in, carefully place the potato halves back on the baking sheet for the second round of baking. Step 8: Bake Again Reduce the oven temperature to 375°F (190°C) and return the filled potatoes to the oven. Bake for an additional 15-20 minutes, or until the egg whites are set, but the yolks are still slightly runny. This ensures a perfect creamy texture and richness in every bite. Step 9: Serve and Enjoy After baking, let the Twice Baked Loaded Breakfast Potatoes cool for a few minutes before serving. The crispy potato skin combined with the cheesy, flavorful interior and perfectly baked egg creates a satisfying breakfast experience that you’ll want to savor. How to Store and Freeze Twice Baked Loaded Breakfast Potatoes Fridge: Store your Twice Baked Loaded Breakfast Potatoes in an airtight container for up to 3 days. This keeps them fresh and ready for a quick breakfast when you need it. Freezer: For longer storage, wrap the stuffed potatoes individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheating: To enjoy those crispy skins again, reheat in the oven at 350°F (175°C) for about 20 minutes. This method ensures the potatoes are heated thoroughly without getting soggy. Thawing: If frozen, transfer the potatoes to the fridge the night before to thaw. This helps maintain their flavor and texture when reheated. Variations & Substitutions for Twice Baked Loaded Breakfast Potatoes Want to make your Twice Baked Loaded Breakfast Potatoes even more delightful? Here are some fun and flavorful twists to consider! Dairy-Free: Swap unsalted butter and hot milk with olive oil and almond milk for a creamy, plant-based filling. This makes your dish lighter without sacrificing flavor, allowing even those avoiding dairy to indulge. Hearty Meat Options: Replace beef bacon with turkey bacon, smoked sausage, or crumbled sausage for variety. Each choice adds its unique flavor profile, empowering you to customize this breakfast masterpiece to your family’s tastes. Spicy Kick: Add a sprinkle of red pepper flakes or a dash of hot sauce to bring some heat before serving. Spice lovers will appreciate this simple addition, enhancing both flavor and experience with every bite. Cheese Alternatives: Opt for gouda, mozzarella, or pepper jack cheese instead of cheddar for a different cheesy richness. Experimenting with various cheeses can elevate your Twice Baked Loaded Breakfast Potatoes and surprise your palate. Vegetable Boost: Mix in sautéed spinach, bell peppers, or onions into the mashed potato for added nutrition and depth. Not only does this add color, but it also provides essential vitamins, making your breakfast even more satisfying. Herb Infusion: Enhance flavor by topping with fresh herbs like chives, parsley, or green onions right before serving. This little touch brings brightness and freshness, making your breakfast not only tasty but visually appealing! Savory Seasoning: Incorporate spices like garlic powder, onion powder, or smoked paprika into the potato mixture for a flavor boost. Seasoning can completely transform the dish, creating a delicious, aromatic breakfast that keeps everyone coming back for more! If you’re looking for more potato inspiration, consider trying out those Garlic Butter Potatoes or the delightful Baked Smashed Potatoes options for more cozy recipes! Make Ahead Options These Twice-Baked Breakfast Potatoes are perfect for meal prep enthusiasts! You can prepare the potatoes (steps 1-5) up to 24 hours in advance. Simply follow the initial baking and cooling steps, then fill the skins with the mashed potato mixture, beef bacon, and cheese, but wait to add the eggs until right before baking. Store the filled potato halves in an airtight container in the refrigerator to maintain their freshness. When you’re ready to enjoy them, simply crack an egg into each well, season, and bake at 375°F (190°C) for 15-20 minutes. This approach ensures you have a hearty and delicious breakfast ready with minimal effort, saving valuable time during busy mornings! What to Serve with Twice-Baked Breakfast Potatoes Transform your breakfast table into a delightful array of flavors and textures that perfectly accompany these hearty potatoes. Fresh Fruit Salad: A mix of seasonal fruits brings a refreshing contrast to the savory potatoes, adding natural sweetness and vibrant colors. Crispy Green Salad: Tossed with a light vinaigrette, this crunchy salad balances the richness of the potatoes and adds a fresh, peppery bite. Savory Sautéed Spinach: Lightly sautéed with garlic, this nutritious green will melt into the potatoes’ creamy filling and enhance the meal’s overall flavor. For a delightful twist, why not whip up a batch of savory muffins? They’ll add a soft, comforting texture, creating a breakfast spread that feels gourmet yet approachable. Herbed Yogurt Dip: A cool, herby yogurt dip offers a delightful contrast to the warm potatoes, perfect for dipping or drizzling on top. Espresso or Rich Coffee: A strong cup of coffee will complement the breakfast’s richness while waking up your senses, setting the perfect tone for the day ahead. With each pairing, you’re not just serving up a breakfast; you’re creating a heartfelt, delicious experience that brings the family together. Expert Tips for Twice-Baked Breakfast Potatoes Choosing Potatoes: Opt for large russet potatoes for a fluffier interior; smaller potatoes may not hold the filling or egg well. Avoid Soggy Skins: Poke holes in the potatoes before baking to let steam escape, preventing them from bursting and maintaining crispy skins. Perfect Mash: For creamier mashed potatoes, use a hand mixer for fluffiness, but avoid over-mixing to keep the texture just right. Egg Yolk Consistency: If you prefer firmer yolks, bake the potatoes a few minutes longer, ensuring they’re cooked to your liking without losing creaminess. Reheating Tips: To revive that crispy skin, reheat in the oven instead of the microwave; this prevents soggy results, keeping your Twice Baked Breakfast Potatoes delicious! Twice-Baked Loaded Breakfast Potatoes Recipe FAQs How do I choose the best potatoes for this recipe? Absolutely! When selecting russet potatoes, look for large ones with smooth skins and no dark spots. They should feel firm to the touch—avoid any that have weird blemishes, soft spots, or sprouting eyes. A good-sized potato will hold the egg well, and you’ll want ones large enough to scoop out and fill without tearing the skin. What’s the best way to store these potatoes? You can store your Twice Baked Loaded Breakfast Potatoes in an airtight container in the fridge for up to 3 days. Just ensure they cool before sealing. This way, you can enjoy a hearty breakfast at your convenience without sacrificing flavor! Can I freeze Twice Baked Loaded Breakfast Potatoes, and how? Absolutely! To freeze them, wrap each stuffed potato tightly in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months. When you’re ready to enjoy, I recommend moving them to the refrigerator to thaw overnight, then reheat in the oven at 350°F (175°C) for about 20 minutes to restore that lovely crispy skin. What should I do if my egg isn’t cooked to my liking? Oh no! If you find that the egg isn’t cooked as you want, try returning the potatoes to the oven for an additional few minutes. Remember to keep an eye on them to avoid overcooking! For firmer yolks, extending the baking time by about 3-5 minutes can help get them just right while maintaining that creamy center. Are Twice Baked Loaded Breakfast Potatoes safe for those with dietary restrictions? Great question! These potatoes are naturally gluten-free and can be tailored for various dietary needs. For dairy-free options, substitute the butter and milk with olive oil and almond milk. You can also use turkey bacon or veggie sausage instead of beef bacon to make them suitable for those avoiding pork. Always check ingredient labels to ensure they’re safe for your specific allergies. Can I make these potatoes ahead of time? Very much so! You can prepare the potatoes through the filling step and then store them in the fridge before adding the eggs. When you’re ready to bake, simply cover and refrigerate for up to 24 hours. Add the eggs right before baking to keep everything fresh and delicious! Twice Baked Loaded Breakfast Potatoes for Cozy Mornings Twice Baked Loaded Breakfast Potatoes are a gluten-free and meal prep-friendly breakfast option that melds crispy skins with creamy, cheesy interiors. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hrCooling Time 10 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 potatoesCourse: BreakfastCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Potatoes4 pieces Russet Potatoes Avoid small potatoes to hold the egg well.2 tablespoons Avocado Oil Can substitute with olive oil.to taste Saltto taste Black PepperFor the Filling2 tablespoons Unsalted Butter Can replace with olive oil for dairy-free.1/2 cup Hot Milk Almond milk can be used as a dairy-free alternative.4 ounces Beef Bacon Substitute with turkey bacon or breakfast sausage if desired.1 cup Cheddar Cheese Gouda, mozzarella, or pepper jack can also be used.4 pieces Large Eggs Baked in the potato shells. Equipment Baking sheetMixing bowlForkspoon Method Step-by-Step InstructionsPreheat the oven to 400°F (200°C).Wash the russet potatoes thoroughly. Poke holes in each potato for steam to escape. Coat lightly with avocado oil, and season generously with salt and black pepper.Bake the potatoes for 50-60 minutes, or until fork-tender.Let the potatoes cool for about 10 minutes. Slice each potato in half lengthwise and scoop out the insides into a mixing bowl.Mash the scooped potato with hot milk and unsalted butter until smooth. Season with salt and black pepper.Spoon the creamy potato mixture back into the skins, creating a well in the center. Distribute the cooked bacon and sprinkle with cheddar cheese.Crack one egg into the well of each potato and season with a pinch of salt and pepper.Reduce oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes, until egg whites are set but yolks are slightly runny.Let cool for a few minutes before serving. Nutrition Serving: 1potatoCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 500mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesStore baked potatoes in an airtight container in the fridge for up to 3 days. They can be frozen for up to 2 months if wrapped individually in plastic wrap. Tried this recipe?Let us know how it was!