In the world of breakfast, there’s a certain magic that happens when indulgence meets nourishment—like in these Twice-Baked Loaded Breakfast Potatoes. Picture this: you sink your fork into a crispy potato shell, revealing a creamy filling brimming with melted cheese, savory beef bacon, and a perfectly baked egg waiting to be devoured. Not only are these hearty gems naturally gluten-free, but they also transform your weekends or meal-prepping into an absolute delight. With just a few steps, you can whip up a breakfast that pleases everyone—from the early risers to those who sleep in. Are you ready to elevate your brunch game and create a dish that will impress? Let’s dig into the goodness!
Are You Ready for Breakfast Bliss?
Decadent Layers: Each bite of these Twice-Baked Loaded Breakfast Potatoes delivers mouthwatering layers of flavor that will have you coming back for more.
Gluten-Free Delight: Perfect for those avoiding gluten; these potatoes cater to everyone at the table.
Meal-Prep Friendly: Prepare them in advance, making your mornings a breeze with a hearty breakfast waiting in the fridge! Check out my Crockpot Chicken and Potatoes for another easy meal prep option.
Crowd-Pleaser: Serve them at brunch gatherings or as a family breakfast, and watch them disappear in no time!
Customizable Perfection: Mix and match ingredients based on your taste, from different cheeses to alternative meats or veggie options! Feel free to explore variations, ensuring everyone is satisfied.
Texture Contrast: Experience the delightful blend of crispy exteriors and creamy interiors, making each forkful a comforting pleasure.
Twice Baked Loaded Breakfast Potatoes Ingredients
For the Potatoes
• Large Russet Potatoes – Choose large russets for the perfect creamy interior and crispy skin, ideal for containing the egg.
• Avocado Oil – Helps to crisp the skin while adding a lovely flavor; feel free to substitute with olive oil.
• Salt and Black Pepper – Essential to enhance the natural flavors, ensuring every bite is delicious.
For the Filling
• Unsalted Butter – Mix into the mashed potatoes for added creaminess; dairy-free butter can be a great alternative.
• Hot Milk – Provides a rich and creamy texture in the mashed potatoes; you can use any type of milk, including almond or oat milk.
• Beef Bacon – Offers a savory flavor that pairs beautifully with the potatoes; swap for turkey bacon or plant-based sausage if desired.
• Shredded Cheddar Cheese – Melts perfectly and adds richness; try gouda, pepper jack, or mozzarella for a fun twist.
• Eggs – Crack an egg into each potato for a protein boost; medium eggs work fine if large aren’t available, but watch the cooking time.
Feel inspired to create these Twice Baked Loaded Breakfast Potatoes that are sure to fill your mornings with warmth and flavor!
Step‑by‑Step Instructions for Twice Baked Loaded Breakfast Potatoes
Step 1: Prep Potatoes
Preheat your oven to 400°F (200°C). Start by washing the large russet potatoes thoroughly, then poke several holes in each potato with a fork. Rub them with avocado oil, and season generously with salt and black pepper. Place the potatoes directly on the oven rack or a baking sheet and bake for 50–60 minutes until they are fork-tender and the skin is crispy.
Step 2: Mash Filling
Once the potatoes have baked, allow them to cool for about 10 minutes. Carefully slice each potato in half lengthwise and scoop out most of the flesh, leaving a small border intact. In a large bowl, mash the scooped potato with hot milk and unsalted butter until creamy and smooth. Season the mixture with salt and pepper, creating a flavorful filling for your Twice Baked Loaded Breakfast Potatoes.
Step 3: Assemble
Spoon the creamy mashed potato mixture back into the potato skins, forming a small well in the center of each. Layer in generous slices of crispy beef bacon and a sprinkle of shredded cheddar cheese. Finally, crack an egg into each well, ensuring it sits snugly. Season lightly with salt and pepper to enhance the flavors and prepare for a delightful bake.
Step 4: Bake Again
Lower the oven temperature to 375°F (190°C) and place the assembled potatoes back in the oven. Bake for 15–20 minutes, or until the egg whites are just set, and the yolks remain runny, depending on your preference. Keep an eye on the potatoes to adjust the baking time for firmer yolks if desired.
Step 5: Cool and Serve
Once baked to perfection, remove the Twice Baked Loaded Breakfast Potatoes from the oven and allow them to cool for a few minutes. This brief cooling period helps the egg set better. Serve warm, garnished with fresh herbs if you like, and experience a cozy breakfast that’s hearty, delicious, and sure to impress!
Twice Baked Loaded Breakfast Potatoes Variations
Customize these delightful Twice Baked Loaded Breakfast Potatoes to suit your taste buds and dietary needs!
- Dairy-Free: Substitute unsalted butter with dairy-free butter and use almond or oat milk for the creamy filling.
- Vegetarian Option: Replace beef bacon with sautéed mushrooms or spinach for a hearty yet plant-based twist.
- Spicy Kick: Add red pepper flakes or a drizzle of hot sauce to the filling before baking for an exciting heat.
- Cheesy Delights: Experiment with gouda, pepper jack, or mozzarella instead of cheddar to explore different cheesy flavors.
- Herb Freshness: Garnish finished potatoes with fresh chives, parsley, or green onions to elevate the dish with vibrant flavor.
- Extra Protein: Mix in some cooked breakfast sausage or crumbled feta cheese into the mashed filling for added richness.
- Breakfast Bowl: Serve the filling over a bed of greens with a poached egg on top for a savory breakfast bowl twist.
- Meal Prep Magic: Prepare a batch ahead of time, like my Garlic Butter Potatoes, making your busy mornings deliciously simple!
Expert Tips for Twice-Baked Loaded Breakfast Potatoes
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Choose the Right Potatoes: Opt for large russet potatoes; they hold up well and have the perfect texture for twice baking.
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Avoid Soggy Skin: Ensure potatoes are thoroughly coated with avocado oil and seasoned before baking for a crisp outer layer.
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Check for Tenderness: Use a fork to test the potatoes after 50 minutes—if they’re easily pierced, they’re ready for mashing!
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Egg Consistency: Adjust baking times based on your egg preference; for runny yolks, keep an eye on them during the final bake.
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Store Wisely: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results!
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Make it Your Own: Feel free to customize your Twice-Baked Loaded Breakfast Potatoes with various cheeses or vegetables for a personal touch.
Make Ahead Options
These Twice-Baked Loaded Breakfast Potatoes are a fantastic choice for meal prep, allowing you to savor a hearty breakfast with minimal morning fuss. You can prepare the potatoes and scoop them out up to 24 hours in advance; just store them in an airtight container in the fridge. Also, feel free to assemble the mashed potato mixture with bacon and cheese ahead of time, keeping it covered for up to 3 days. When you’re ready to enjoy your delicious creation, simply fill the potato skins with the filling and crack an egg on top before baking. This way, you’ll have a delightful breakfast ready to impress, all while saving precious time during your busy mornings!
How to Store and Freeze Twice Baked Loaded Breakfast Potatoes
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Fridge: Store leftovers in an airtight container for up to 3 days for optimum freshness. To enjoy later, simply reheat in the oven, which preserves their deliciously crispy texture.
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Freezer: For longer storage, freeze the unbaked assembled potatoes wrapped tightly in plastic wrap or foil. They can be kept in the freezer for up to 2 months; just make sure to label them!
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Reheating: When ready to enjoy, bake directly from the freezer at 375°F (190°C) for about 25–30 minutes until heated through. These Twice Baked Loaded Breakfast Potatoes are easy to prepare in advance and perfect for meal prep!
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Cooling Tip: Allow the baked potatoes to cool completely before refrigerating or freezing to maintain the best texture and flavor when reheating.
What to Serve with Twice Baked Loaded Breakfast Potatoes
Elevate your brunch experience with delightful side dishes and complementary flavors that enhance your Twice Baked Loaded Breakfast Potatoes.
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Fresh Green Salad: A crisp salad with mixed greens and a tangy vinaigrette cuts through the richness, providing a refreshing contrast. Pairing this with the heartiness of the potatoes adds a burst of freshness and color to your table.
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Savory Sautéed Spinach: Quick sautéed spinach with garlic brings a vibrant, healthy element to your meal. Its earthy tones beautifully complement the savory flavors of the bacon and cheese.
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Creamy Avocado Toast: Smooth avocado spread on toasted sourdough offers a velvety texture, enhancing your breakfast plate and adding a delightful creaminess. This combination feels indulgent yet balanced!
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Chilled Fruit Salad: A refreshing mix of seasonal fruits offers a sweet, juicy finish. The brightness of the fruit contrasts beautifully with the hearty potatoes, making for an invigorating side.
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Homemade Salsa: A zesty homemade salsa adds a playful kick; the acidity and freshness serve to brighten every bite of the potatoes. Drizzling it on top infuses the dish with exciting flavors!
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Craft Coffee: Presumably warming your mornings, a rich cup of coffee perfectly complements the flavors in your breakfast, creating the ideal cozy atmosphere for lingering and enjoying every spoonful.
With these pairings, your Twice Baked Loaded Breakfast Potatoes become a centerpiece for a memorable meal—one that honors both comfort and togetherness!
Twice Baked Loaded Breakfast Potatoes Recipe FAQs
What potatoes are best for Twice Baked Loaded Breakfast Potatoes?
For the best results, I recommend using large russet potatoes. These potatoes have a fluffy interior and sturdy skin, making them perfect for holding the filling and egg. Look for potatoes that are firm and free of dark spots.
How do I store Twice Baked Loaded Breakfast Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheating them in the oven at 375°F (190°C) for about 10–15 minutes will help restore their crispy skin, making them just as delightful the second time around!
Can I freeze Twice Baked Loaded Breakfast Potatoes?
Absolutely! To freeze, wrap the unbaked assembled potatoes tightly in plastic wrap or foil and label them. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, bake directly from the freezer at 375°F (190°C) for about 25–30 minutes until heated through.
What if my egg yolks are overcooked?
If you’re aiming for runny yolks, keep a close eye during the second bake! Egg whites should be set, but yolks need only about 15–20 minutes at 375°F (190°C) to stay runny. If you notice they are cooking too quickly, consider lowering the temperature or checking earlier to get the perfect consistency you love.
Are there any dietary considerations for Twice Baked Loaded Breakfast Potatoes?
These potatoes are naturally gluten-free, making them suitable for many dietary preferences. However, if you or your guests have allergies, be mindful of the specific ingredients—dairy in the butter and cheese, and possible allergens in bacon. You can easily swap the beef bacon with turkey bacon or plant-based sausage to cater to various diets.
How can I customize my Twice Baked Loaded Breakfast Potatoes?
The beauty of this recipe is its versatility! Feel free to mix and match ingredients—try different cheeses like gouda or pepper jack, add sautéed vegetables like spinach or mushrooms, or even spice things up with a little hot sauce or red pepper flakes before serving. This way, you ensure everyone at the table is satisfied!
Twice Baked Loaded Breakfast Potatoes for a Cozy Morning
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, poke holes in each with a fork, rub with avocado oil, and season with salt and black pepper. Bake for 50–60 minutes until fork-tender.
- Allow potatoes to cool for about 10 minutes. Slice each potato in half lengthwise and scoop out most of the flesh. Mash the potato flesh with hot milk and unsalted butter until creamy and smooth. Season with salt and pepper.
- Spoon the creamy mixture back into the potato skins, creating a well in the center. Add crispy bacon and cheddar cheese, then crack an egg into each well. Season lightly.
- Lower the oven to 375°F (190°C) and bake for 15–20 minutes until egg whites are set and yolks remain runny; adjust baking time as needed.
- Remove from oven, let cool for a few minutes, garnish with fresh herbs if desired, and serve warm.
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