Jump to Recipe Print RecipeAs I sat savoring the final bits of my breakfast under the warm morning light, I couldn’t help but think about how these Twice Baked Loaded Breakfast Potatoes have transformed my weekend brunches. Soft, fluffy russet potatoes embrace a rich mashed filling that’s complemented by melty cheddar and smoky beef bacon, all crowned with a perfectly baked egg. Not only are these potatoes gluten-free, but they also make for an excellent meal-prep option, allowing busy mornings to still be absolutely delicious. Whether you’re entertaining friends or preparing for a cozy family gathering, this hearty dish checks all the boxes for comfort, flavor, and sheer enjoyment. Ready to discover how to make this delightful treat? Let’s dive in! Why Are Twice Baked Potatoes So Irresistible? Comforting Flavors: Each bite of these Twice Baked Loaded Breakfast Potatoes combines the comforting taste of fluffy russet potatoes with a creamy, cheesy filling that warms the soul. Crowd-Pleasing Delight: Perfect for family brunches or friends gathering, everyone will rave about this hearty dish! Versatile Ingredients: Use turkey bacon or swap cheeses like gouda for extra flavor, tailoring it to your family’s preferences. Time-Saving Meal Prep: Prepare the mashed filling ahead of time for quick assembly, making busy mornings a breeze without sacrificing taste. Gluten-Free Goodness: Enjoy these delicious potatoes knowing they cater to various dietary needs, ensuring everyone at the table can indulge! Pair these with a side of Baked Garlic Parmesan for a balanced brunch experience. Twice Baked Loaded Breakfast Potatoes Ingredients Dive into the world of savory goodness with these delightful Twice Baked Loaded Breakfast Potatoes! For the Potatoes • Large Russet Potatoes – Ideal for a fluffy interior and crispy skin; ensure they’re big enough to hold an egg. • Avocado Oil – Adds flavor and helps achieve a golden crust; olive oil is a suitable alternative. • Salt and Black Pepper – Essential seasonings that enhance the overall flavor; adjust according to personal taste. For the Filling • Unsalted Butter – Imparts rich creaminess to the mashed potatoes; can be replaced by plant-based butter for a vegan treat. • Hot Milk – Creates a velvety texture in the filling; non-dairy milk can offer a lactose-free option. • Beef Bacon – Provides a delicious smoky flavor; try turkey bacon or sausage to suit different dietary preferences. • Shredded Cheddar Cheese – Melts beautifully, enriching the filling; experiment with gouda or mozzarella for a unique twist. For Topping • Large Eggs – A key ingredient baked right in the potato, adding protein; adjust baking time based on yolk doneness preference. Prepare to enjoy these Twice Baked Loaded Breakfast Potatoes that are not only scrumptious but also gluten-free, ensuring everyone can partake in this indulgent start to the day! Step‑by‑Step Instructions for Twice Baked Loaded Breakfast Potatoes Step 1: Preparation Preheat your oven to 400°F (200°C). Wash the large russet potatoes thoroughly to remove any dirt, then poke several holes in each potato with a fork to allow steam to escape during baking. Coat the skins with a drizzle of avocado oil, and sprinkle generously with salt and black pepper. Place the potatoes directly on the oven rack and bake for 50-60 minutes, until they are fork-tender and the skins are crispy. Step 2: Cooling & Scooping Once the potatoes are done baking, remove them from the oven and let them cool for about 10 minutes. Gently cut each potato in half lengthwise, and using a spoon, carefully scoop out the insides, leaving a thin layer of potato attached to the skin to retain structure. This step is crucial for your Twice Baked Loaded Breakfast Potatoes to hold their shape. Step 3: Mashed Potato Filling In a mixing bowl, combine the scooped potato flesh with hot milk, unsalted butter, and season with salt and black pepper. Use a potato masher or a hand mixer to blend everything until it’s creamy and smooth. The warm milk helps create a delicious, velvety texture in the filling. Taste and adjust seasoning as needed before proceeding to the next step. Step 4: Filling the Shells Spoon the creamy mashed potato filling back into each potato shell, creating a little well in the center. Sprinkle evenly with crispy beef bacon and shredded cheddar cheese. To make these Twice Baked Loaded Breakfast Potatoes truly special, crack a large egg into the well of each potato half. Be mindful to keep the yolks intact for a delightful runny center when baked. Step 5: Final Bake Lower the oven temperature to 375°F (190°C) and place the filled potatoes back on the oven rack. Bake for an additional 15-20 minutes, or until the egg whites are set, while the yolks can remain runny if desired. Keep an eye on them, as you’ll want the potatoes to be hot and the cheese bubbly—a glorious sight! Step 6: Serving Remove the Twice Baked Loaded Breakfast Potatoes from the oven and let them cool for a few minutes to avoid burns. Serve warm, and if desired, garnish with fresh herbs or additional seasoning. These delightful, cheesy, and egg-topped potatoes are perfect for any hearty breakfast or brunch spread! Variations & Substitutions for Twice Baked Loaded Breakfast Potatoes Feel free to make this recipe your own by swapping ingredients or adding exciting elements! Dairy-Free: Use plant-based butter and non-dairy milk for a creamy filling without dairy. This alternative keeps the richness while catering to lactose sensitivities, ensuring everyone can enjoy this cozy dish. Turkey Bacon: Swap out beef bacon for turkey bacon to lighten the dish. You’ll still get that smoky flavor but with a healthier twist—perfect for those keeping an eye on their meat intake. Cheese Swaps: Experiment with cheeses like gouda or pepper jack for unique tastes. Gouda will bring a nutty, sweet essence, while pepper jack adds a zesty kick that might just steal the spotlight! Spice It Up: Add red pepper flakes or jalapeños for extra heat. Not everyone loves a little spice, but for those who do, this adds a vibrant pop that’ll wake up your taste buds. Greens Galore: Top your potatoes with fresh herbs like chives or parsley for freshness. Not only do they brighten the dish visually, but they also add depth and a touch of vibrant flavor—perfect for a garden-fresh touch. Veggie Boost: Incorporate sautéed spinach or diced bell peppers into the filling for extra nutrition. This not only amps up the vitamins but also adds color and texture, making each bite a delightful surprise. Egg Variations: Use scrambled eggs in place of the baked egg for a different texture. This method creates a heartier filling that works beautifully alongside the creamy mashed potato—think of it as a breakfast burrito in potato form. Consider pairing your Twice Baked Loaded Breakfast Potatoes with a side of Baked Pesto Salmon for a delicious brunch spread that’ll impress your family and friends! How to Store and Freeze Twice Baked Loaded Breakfast Potatoes Room Temperature: Allow the potatoes to cool completely before storing at room temperature for up to 2 hours. After this time, refrigerate or freeze to maintain quality. Fridge: Store in an airtight container in the refrigerator for up to 3 days. Enjoy them warm; they’re perfect for reheating throughout the week. Freezer: Wrap each potato tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag. These can be frozen for up to 2 months. Reheating: For the best texture, reheat frozen Twice Baked Loaded Breakfast Potatoes in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until warmed through and crispy. Make Ahead Options These Twice Baked Loaded Breakfast Potatoes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the mashed potato filling up to 24 hours in advance—simply store it in an airtight container in the refrigerator to maintain its creamy texture. Additionally, after scooping out the potatoes, you can fill them up to 3 days ahead of time, sealing them tightly to prevent drying. When you’re ready to serve, just crack an egg into each filled potato and bake at 375°F (190°C) for 15-20 minutes until the egg whites are set. This way, you ensure that your delicious brunch dish is just as scrumptious and satisfying, with minimal effort on the day of your gathering! What to Serve with Twice Baked Loaded Breakfast Potatoes Pair your cozy breakfast potatoes with delightful sides that enrich your brunch experience, creating a meal to cherish. Fresh Fruit Salad: A splash of vibrant fruits adds a refreshing contrast, balancing the richness of the potatoes with natural sweetness. Mixed Greens Salad: Tossed greens with a zesty vinaigrette provide lightness and freshness, making for a well-rounded plate alongside your Twice Baked Loaded Breakfast Potatoes. Savory Scones: Flaky, herb-infused scones introduce a delightful buttery texture, perfect for soaking up the creamy filling of your potatoes. Crispy Bacon Strips: For a meaty crunch, serve some crispy bacon on the side, complementing the smoky undertones of the beef bacon in the potatoes. Roasted Asparagus: The slight crispness of roasted asparagus adds a pop of color and a deliciously charred flavor, enhancing your brunch spread beautifully. Creamy Avocado Dip: A smooth avocado dip brings a cool, creamy contrast, perfect for complementing the warmth of the Twice Baked Loaded Breakfast Potatoes. Iced Coffee: A refreshing iced coffee or café au lait pairs delightfully, balancing the hearty flavors while offering a caffeine kick! Chocolate Croissant: A warm, flaky chocolate croissant might feel indulgent, but it works perfectly alongside the potatoes for those with a sweet tooth! Expert Tips for Twice Baked Loaded Breakfast Potatoes Perfect Potato Choice: Use large russet potatoes to ensure a fluffy interior that holds the egg and filling without collapsing. Control the Creaminess: Adjust the amount of hot milk when making the mashed filling; too much can make it watery. Aim for a smooth, thick texture. Avoid Egg Mess: Crack the eggs carefully into the wells created in the potato filling to prevent yolks from breaking; practice patience for a perfect presentation. Store Smart: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the crispy potato skin—microwaving can lead to sogginess. Flavor Boosts: Consider adding spices like red pepper flakes or fresh herbs atop your Twice Baked Loaded Breakfast Potatoes for an extra kick that elevates the dish! Twice Baked Loaded Breakfast Potatoes Recipe FAQs What type of potatoes work best for this recipe? Absolutely! I recommend using large russet potatoes, as they provide a fluffy interior and crispy skin, perfect for holding the egg and filling without collapsing. Make sure they’re big enough to accommodate a whole egg—this is key for a delightful Twice Baked Loaded Breakfast Potato! How should I store leftovers? For sure! Allow the Twice Baked Loaded Breakfast Potatoes to cool completely before placing them in an airtight container. They will stay fresh in the refrigerator for up to 3 days. When reheating, use the oven instead of the microwave for the best texture; this helps keep the potato skins crispy. Can I freeze Twice Baked Loaded Breakfast Potatoes? Certainly! To freeze, wrap each potato tightly in plastic wrap followed by aluminum foil, then place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, reheat in a preheated oven at 350°F (175°C) for about 25-30 minutes, until warmed through and crispy. What if my egg yolks break when adding them to the potatoes? No worries! If you accidentally break an egg yolk while cracking it into the potato filling, just gently scoop it out with a spoon and try again with a new egg. Patience is essential here, as keeping those yolks intact ensures a rich and creamy texture when baked. Are these Twice Baked Loaded Breakfast Potatoes gluten-free? Absolutely! This recipe is naturally gluten-free, as it uses ingredients like russet potatoes, bacon, and cheese without any gluten-containing additives. It’s perfect for those with dietary restrictions or anyone looking to indulge in a delicious breakfast! How long do I need to bake the potatoes for the final bake? That’s a great question! After adding your filling and the egg, lower the oven temperature to 375°F (190°C), and bake for 15-20 minutes. This will set the egg whites while keeping the yolks slightly runny, providing a wonderfully rich flavor when you dig in. Enjoy your cozy mornings! Twice Baked Loaded Breakfast Potatoes for a Cozy Morning Delight These Twice Baked Loaded Breakfast Potatoes combine fluffy russet potatoes with a rich filling, making them a gluten-free, delicious breakfast option. 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 Potatoes2 large Russet Potatoes Ensure they’re big enough to hold an egg.2 tablespoons Avocado Oil Olive oil is a suitable alternative.to taste Salt and Black Pepper Adjust according to personal taste.For the Filling2 tablespoons Unsalted Butter Can be replaced by plant-based butter.1/2 cup Hot Milk Non-dairy milk can offer a lactose-free option.6 slices Beef Bacon Try turkey bacon or sausage for different dietary preferences.1 cup Shredded Cheddar Cheese Experiment with gouda or mozzarella for a unique twist.For Topping4 large Eggs Adjust baking time based on yolk doneness preference. Equipment ovenmixing bowlpotato masher Method PreparationPreheat your oven to 400°F (200°C). Wash the large russet potatoes thoroughly, poke holes in each potato, coat with avocado oil, and sprinkle with salt and pepper. Bake for 50-60 minutes until fork-tender.Cooling & ScoopingLet the potatoes cool for about 10 minutes. Cut each potato in half lengthwise and scoop out the insides, leaving a thin layer to maintain structure.Mashed Potato FillingCombine the scooped potato flesh with hot milk, butter, salt, and pepper. Blend until creamy and smooth. Adjust seasoning as needed.Filling the ShellsSpoon the creamy filling back into each potato shell, top with bacon and cheddar, then crack an egg into the well of each potato.Final BakeLower the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes until the egg whites are set.ServingAllow to cool briefly, serve warm, and garnish with herbs or seasoning as desired. Nutrition Serving: 1potatoCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 180mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days. Reheat in the oven to retain crispiness. Tried this recipe?Let us know how it was!
