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Twice Baked Loaded Breakfast Potatoes

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.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 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 pieces Russet Potatoes Avoid small potatoes to hold the egg well.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • to taste Salt
  • to taste Black Pepper
For the Filling
  • 2 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 sheet
  • Mixing bowl
  • Fork
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Bake the potatoes for 50-60 minutes, or until fork-tender.
  4. Let the potatoes cool for about 10 minutes. Slice each potato in half lengthwise and scoop out the insides into a mixing bowl.
  5. Mash the scooped potato with hot milk and unsalted butter until smooth. Season with salt and black pepper.
  6. Spoon the creamy potato mixture back into the skins, creating a well in the center. Distribute the cooked bacon and sprinkle with cheddar cheese.
  7. Crack one egg into the well of each potato and season with a pinch of salt and pepper.
  8. 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.
  9. 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

Notes

Store 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.

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