Twice Baked Loaded Breakfast Potatoes 

These Twice Baked Loaded Breakfast Potatoes are the ultimate hearty and satisfying way to start your morning plus, they’re naturally gluten-free! Crispy roasted russet potatoes are filled with buttery mashed potatoes, melty cheddar, smoky beef bacon, and a perfectly baked egg in the center. Every bite is creamy, cheesy, and packed with flavor. Whether you’re meal-prepping for the week or making a special weekend brunch, this protein-packed, comforting breakfast will hit the spot!

Full Recipe:

Ingredients

• 3 large russet potatoes

• 1 tablespoon avocado oil

• ½ teaspoon salt (for roasting)

• ¼ teaspoon black pepper (for roasting)

• 3 tablespoons unsalted butter

• ½ cup whole milk, hot

• ½ teaspoon salt (for mashed potatoes), more to taste

• ¼ teaspoon black pepper (for mashed potatoes)

• 6 slices beef bacon, each cut in half

• ¾ cup shredded cheddar cheese

• 6 large eggs

• Salt and black pepper, to taste

Directions

1. Bake the Potatoes

• Preheat the oven to 400°F (200°C).

• Scrub the russet potatoes clean, then use a fork to poke holes all around each potato to allow for even roasting.

• Rub them with avocado oil, salt, and black pepper.

• Place them directly on the oven rack and bake for about 50–60 minutes, or until fork-tender.

• Let them cool slightly.

2. Prepare the Filling

• Slice each potato in half lengthwise and scoop out most of the inside, leaving a sturdy shell.

• In a bowl, mash the scooped potatoes with butter, hot milk, salt, and black pepper until smooth.

3. Assemble the Potatoes

• Spoon most of the mashed potatoes back into the shells, pressing down in the center to create a well.

• Place two halved slices of beef bacon in each well.

• Sprinkle with shredded cheddar cheese.

• Carefully crack an egg on top of each filled potato, ensuring the yolk remains intact.

• Sprinkle with salt and black pepper.

4. Bake Again

• Lower the oven temperature to 375°F (190°C).

• Place the stuffed potatoes on a baking sheet and bake for 15–20 minutes, or until the egg whites are set but the yolks remain slightly runny.

• If a firmer yolk is preferred, bake for a few extra minutes.

• Once out of the oven, let them cool for a couple of minutes before serving.

Nutritional Information (Per Serving)

• Calories: Approximately 400 kcal

• Protein: 20g

• Carbohydrates: 35g

• Fat: 25g

  • Saturated Fat: 10g

  • Unsaturated Fat: 15g

• Cholesterol: 200mg

• Sodium: 800mg

• Fiber: 4g

• Sugar: 2g