Description
Indulge in these Twice Baked Loaded Breakfast Potatoes, combining creamy mashed potatoes, crispy bacon, and runny eggs for a breakfast experience that impresses.
Ingredients
Scale
- 3 large russet potatoes
- 1 tbsp avocado oil
- ½ tsp fine salt (for roasting)
- ¼ tsp freshly ground black pepper (for roasting)
- 3 tbsp unsalted butter
- ½ cup whole milk, warmed
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 6 slices beef bacon, halved
- ¾ cup shredded cheddar cheese
- 6 large eggs
- Extra salt and pepper for seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean under running water and pierce each several times with a fork.
- Rub each potato with avocado oil, then sprinkle with salt and pepper.
- Bake the potatoes on the oven rack for 50–60 minutes or until a skewer slides in easily.
- Slice the roasted potatoes in half lengthwise and scoop out most of the interior, leaving a quarter-inch of flesh.
- Mash the scooped potato with butter and warmed milk until creamy; season with salt and pepper.
- Spoon the creamy filling back into the potato skins, mounding gently.
- Tuck two halves of bacon into the filling and sprinkle with shredded cheddar; crack an egg into the center.
- Lower the oven temperature to 350°F (175–190°C) and bake for 15–20 minutes until egg whites set.
- Cool briefly before serving and garnish as desired.
Notes
These potatoes can be prepared ahead of time and refrigerated before the final baking step. Customize by swapping ingredients according to your taste.
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 180mg