The moment I pulled that golden, crispy potato from the oven, the kitchen filled with an irresistible aroma that made my mouth water. Twice-Baked Loaded Breakfast Potatoes are not just a meal; they are a hearty embrace on a plate, combining fluffy mashed potatoes, melty cheddar cheese, and a fragrant hint of smoky bacon—all topped with a perfectly baked egg. This gluten-free breakfast wonder is not only meal-prep friendly, making busy mornings a breeze, but it also promises to impress your family and friends at brunch. With endless variations from spicy to savory, I’m excited to share this recipe that’s as customizable as it is comforting. Ready to transform your breakfast routine? Let’s dive in!
Why Try Twice Baked Loaded Potatoes?
Comforting indulgence: Each bite of these Twice-Baked Loaded Breakfast Potatoes is a cozy experience, packing in layers of creamy, mashed goodness and a crispy potato shell.
Customizable perfection: Whether you’re in the mood for something spicy with jalapeños or prefer a fresh twist with herbs, this recipe invites creativity and caters to every palate.
Time-saving delight: Make-ahead friendly for busy mornings, these potatoes can be prepped ahead, allowing for easy reheating—perfect for your hectic schedule!
Crowd-pleaser: Impress your guests at brunch with this showstopper that’s both gluten-free and surprisingly satisfying. Pair with a side of Soft Baked Maple for a complete feast.
Twice Baked Loaded Breakfast Potatoes Ingredients
For the Potatoes
- Large Russet Potatoes – These are essential for a fluffy interior and crisp skin; avoid small potatoes for best results.
- Avocado Oil – Great for crisping and seasoning; can be substituted with olive oil if preferred.
- Salt – Enhances flavor; adjust to your taste for the perfect balance.
- Black Pepper – Adds a hint of spice; use fresh ground for the best flavor.
For the Filling
- Unsalted Butter – Provides creaminess to the filling; can be replaced with vegan butter for a dairy-free option.
- Hot Milk – Ensures a smooth and creamy consistency; feel free to use plant-based milk if dairy-free.
- Beef Bacon – Offers a smoky flavor and extra protein; turkey bacon or sausage works as tasty substitutes.
- Shredded Cheddar Cheese – Adds richness; swap for Gouda, mozzarella, or pepper jack based on your preference.
- Large Eggs – Vital for binding and protein; you can use egg substitutes if needed for a vegan option.
Topping Suggestions
- Fresh Herbs (like chives or green onions) – Adds refreshing flavor; sprinkle on top before serving for a vibrant finish.
- Jalapeños – For a spicy kick; add fresh or pickled slices depending on how fiery you want it to be.
- Salsa or Avocado – Serve on the side for extra creaminess and flavor that perfectly complements the potatoes.
Now you’re all set to create these delicious Twice Baked Loaded Breakfast Potatoes that are not only comforting but also incredibly versatile!
Step‑by‑Step Instructions for Twice Baked Loaded Breakfast Potatoes
Step 1: Prepare Potatoes
Preheat your oven to 400°F (200°C) while you wash and scrub the large russet potatoes thoroughly. Poke holes in each potato with a fork to prevent bursting during baking. Next, coat them lightly with avocado oil, then season generously with salt and black pepper, ensuring an even coverage for enhanced flavor.
Step 2: Bake Potatoes
Place the seasoned potatoes directly on the oven rack and bake for 50-60 minutes, or until they are fork-tender and the skins are crispy. Keep an eye on them as they bake; the exterior should be a beautiful golden brown. Once done, carefully remove them from the oven and allow them to cool for about 10 minutes for easier handling.
Step 3: Scoop & Mash
After cooling slightly, slice each potato in half lengthwise. Use a spoon to scoop out the fluffy insides into a mixing bowl, leaving about a quarter-inch of potato in the skins. Mash the scooped potatoes with hot milk and unsalted butter until creamy and smooth. Season with additional salt and pepper to taste, ensuring a rich, flavorful filling for your Twice Baked Loaded Breakfast Potatoes.
Step 4: Fill Potatoes
Preheat your oven to 375°F (190°C). Spoon the creamy mashed potato mixture back into the potato skins, creating a slight well in the center for added toppings. Layer half slices of crispy beef bacon into each well and sprinkle with shredded cheddar cheese. Finally, crack a large egg into each potato shell, letting it settle into the well for that perfect baked finish.
Step 5: Final Bake
Place the filled potato skins back into the oven and bake for about 15-20 minutes. The egg whites should be set, while the yolks remain slightly runny for a deliciously rich taste. Keep an eye on them to achieve your desired yolk firmness, adjusting the baking time as necessary for firmer yolks.
Step 6: Cool & Serve
Once baked, remove the Twice Baked Loaded Breakfast Potatoes from the oven and let them cool for a few minutes to make handling easier. This brief resting period will allow the flavors to settle, making them even more delightful when served. Enjoy your hearty breakfast creation warm, perhaps topped with fresh herbs or a side of salsa for added flavor!
Storage Tips for Twice Baked Loaded Breakfast Potatoes
- Fridge: Store leftover Twice Baked Loaded Breakfast Potatoes in an airtight container for up to 3 days. This helps retain their flavor and texture.
- Freezer: For longer storage, freeze the unbaked potato halves (before adding the egg) individually wrapped in foil for up to 2 months.
- Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through, ensuring they remain crispy and delicious.
- Thawing: If frozen, thaw in the refrigerator overnight before baking to ensure even cooking and fluffiness.
Twice Baked Loaded Breakfast Potatoes Variations
Feel free to get creative with these delicious Twice Baked Loaded Breakfast Potatoes; they’re your canvas for culinary inspiration!
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Dairy-Free: Substitute unsalted butter and hot milk with plant-based options like vegan butter and almond milk for a creamy yet dairy-free treat.
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Spicy Kick: Add a pinch of red pepper flakes to the mashed potato filling, or top with fresh jalapeños for an invigorating heat that will wake up your taste buds.
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Meat Alternatives: Swap beef bacon for turkey bacon or crumbled sausage for a lighter option without losing any of that satisfying flavor.
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Cheese Variations: Experiment with different cheeses like creamy goat cheese or a sharp blue cheese to create a more complex flavor profile that tantalizes the palate.
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Garden Fresh: Top with freshly chopped herbs like chives, parsley, or cilantro for a burst of freshness that complements the rich flavors beautifully.
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Smoky Charm: Add a dash of smoked paprika to the filling for a depth of flavor that’ll bring a smoky essence without needing additional bacon.
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Egg-Free: For a vegan twist, skip the eggs altogether and enhance creaminess with extra plant-based milk and nutritional yeast for a cheesy flavor.
And if you’re looking to pair your breakfast delight with something sweet, consider serving up a side of Soft Baked Maple for a balanced brunch experience! Don’t hesitate to explore these variations to find your perfect potato combination. Enjoy!
Expert Tips for Twice Baked Loaded Breakfast Potatoes
- Choose the Right Potatoes: Opt for large russet potatoes to ensure a fluffy interior and crispy skin; smaller ones may not hold enough filling.
- Don’t Overtop: When cracking the eggs, avoid overfilling the wells with too many toppings, which can cause spills during baking—keep it simple for perfect Twice Baked Loaded Breakfast Potatoes.
- Proper Cooling: Allow potatoes to cool slightly before handling; this helps in avoiding burns while scooping and filling.
- Customize Wisely: Feel free to mix and match ingredients, but remember to maintain ratios for a balanced flavor profile—experiment with cheeses and meats wisely!
- Careful Baking: Monitor closely during the final bake; adjust the time if you prefer firmer egg yolks, as overbaking can make them hard.
- Reheating Tips: When reheating leftovers, use an oven or an air fryer instead of a microwave to maintain that delightful crispy texture.
Make Ahead Options
These Twice-Baked Loaded Breakfast Potatoes are a fantastic meal prep solution for your busy mornings! You can prepare the potatoes and filling up to 24 hours in advance. Simply bake the potatoes as directed, scoop and mash the insides, then fill the skins with the creamy mixture and toppings. Cover them tightly with foil or plastic wrap to prevent drying out, and refrigerate. When you’re ready to enjoy, preheat your oven to 375°F (190°C), then bake for about 20-25 minutes until heated through and the eggs are set. This way, you’ll have delicious, hearty breakfast potatoes ready to go, saving you precious time on hectic mornings!
What to Serve with Twice Baked Loaded Breakfast Potatoes
Transform your breakfast into a comforting feast with these delightful side dishes that enhance the flavors and textures of your meal.
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Fresh Avocado Slices: The creamy texture adds a rich contrast, making every bite more indulgent while keeping it nutritious.
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Zesty Salsa: Bright and tangy, salsa complements the hearty potatoes, giving you a refreshing burst of flavor that cuts through the richness.
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Crispy Baked Bacon: Because you can never have enough bacon! The added crunch and savory profile elevate your breakfast experience.
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Sauteed Spinach: For a touch of green, sautéing spinach with garlic brings a vibrant and healthy note that balances the dish beautifully.
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Roasted Cherry Tomatoes: Their sweetness and juicy pop create a delightful flavor contrast, enhancing each mouthful of your loaded breakfast potatoes.
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Fruit Salad: A cool, fruity mix adds brightness, making your meal feel lighter while complementing the hearty potato filling.
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Herbed Yogurt Sauce: A dollop of tangy, herbed yogurt provides a creamy, refreshing element that complements the baked potatoes.
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Mimosas: A sparkling drink with a citrusy zing can elevate your brunch, providing a festive lift that pairs wonderfully with your breakfast spread.
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Cinnamon Roll Casserole: For a sweet touch, this decadent dish can round out the meal, providing a perfect mix of sweet and savory.
Twice Baked Loaded Breakfast Potatoes Recipe FAQs
What type of potatoes should I use for Twice Baked Loaded Breakfast Potatoes?
Absolutely! For the best results, I recommend using large russet potatoes. They provide the perfect balance of a fluffy interior and a crispy skin. Smaller potatoes just won’t hold as much filling, which can lead to a less satisfying breakfast experience.
How should I store leftover Twice Baked Loaded Breakfast Potatoes?
You can easily store leftover Twice Baked Loaded Breakfast Potatoes in an airtight container in the refrigerator for up to 3 days. This helps keep them fresh and tasty! If you’re looking to keep them longer, you can freeze the unbaked, filled potato halves—make sure to wrap them tightly in foil for up to 2 months.
What’s the best way to reheat Twice Baked Loaded Breakfast Potatoes?
Great question! To reheat, I recommend preheating your oven to 350°F (175°C) and placing the potatoes on a baking sheet. Bake them for about 20-25 minutes, or until they’re heated through. This method keeps the outside crispy, unlike a microwave which might leave them soggy. If they’re frozen, allow them to thaw in the refrigerator overnight before following the same reheating steps.
Can I customize the toppings in my Twice Baked Loaded Breakfast Potatoes?
Very! The beauty of these potatoes lies in their versatility. You can mix and match different cheeses, meats, and even add veggies! Try topping them with fresh herbs like chives or green onions for a refreshing touch, or add a bit of spice with jalapeños. Just remember to keep the total filling balanced to avoid spills while baking.
Are Twice Baked Loaded Breakfast Potatoes suitable for a gluten-free diet?
Yes! This recipe is naturally gluten-free, making it a great option for anyone with dietary restrictions. Just be sure to check that any substitutes you use, such as plant-based milk or meat options, are also gluten-free. Your breakfast can still be delicious and accommodating to different diets!
How can I ensure the egg yolks in my Twice Baked Loaded Breakfast Potatoes are cooked just right?
To achieve the perfect egg yolks, keep an eye on them while baking. Bake your assembled potatoes at 375°F (190°C) for 15-20 minutes. If you prefer a runny yolk, aim for the shorter baking time. Just test with a gentle shake; if they’re set around the edges but slightly jiggly in the middle, they’re good to go!
Twice Baked Loaded Breakfast Potatoes – A Cozy Morning Delight
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash and scrub large russet potatoes, poke holes in each potato with a fork, coat with avocado oil, and season with salt and pepper.
- Place the seasoned potatoes on the oven rack and bake for 50-60 minutes until fork-tender and skins are crispy. Allow them to cool for about 10 minutes.
- Slice each potato in half lengthwise and scoop the insides into a mixing bowl. Mash potatoes with hot milk and butter, seasoning to taste.
- Preheat oven to 375°F (190°C). Spoon the filling back into potato skins, add half slices of bacon, sprinkle cheese, and crack an egg into each shell.
- Bake filled potatoes for 15-20 minutes until egg whites are set and yolks are slightly runny.
- Let the potatoes cool for a few minutes before serving, topped with fresh herbs or salsa.
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