Enjoy Twice Baked Loaded Breakfast Potatoes for a Hearty Meal!

Start your day off right with a delectable and filling dish – Twice Baked Loaded Breakfast Potatoes! These spud-tacular bites are the perfect blend of savory, cheesy, and oh-so-satisfying. Packed with crispy bacon, gooey cheddar, and a perfectly cooked egg, each forkful is a flavor explosion that will have you craving seconds (and thirds!).

Breakfast is the most important meal of the day, so why not make it a memorable one? Twice Baked Loaded Breakfast Potatoes are the ultimate comfort food that will fuel you up and keep you going strong until lunchtime. With just a few simple ingredients and some easy prep work, you can transform ordinary baked potatoes into a hearty, indulgent breakfast that’s sure to please the entire family.

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What Makes Twice Baked Loaded Breakfast Potatoes Unique?

Compared to a traditional baked potato, Twice Baked Loaded Breakfast Potatoes take the humble spud to new heights. By scooping out the insides, mashing them up with butter and milk, and then stuffing them back into the potato skins, you create a luxuriously creamy interior. Topping that with crispy bacon, melty cheddar cheese, and a perfectly cooked egg takes this dish from simple to sensational.

The use of russet potatoes is key for this recipe. Their fluffy, starchy interior provides the perfect canvas for all the tasty toppings. Plus, the sturdy potato skins can hold up well to being filled and baked again. Other potato varieties may not have the same structural integrity or flavor profile to pull off these loaded breakfast potatoes.

Ingredient Breakdown for Twice Baked Loaded Breakfast Potatoes

• 3 large russet potatoes – Russets are the go-to choice for baked potatoes thanks to their thick skins and light, fluffy interiors. Look for potatoes that are uniform in size for even cooking.
• 1 tablespoon avocado oil – This healthy oil helps the potato skins get extra crispy in the oven.
• ½ teaspoon salt and ¼ teaspoon black pepper – Simple seasonings to enhance the natural potato flavor.
• 3 tablespoons unsalted butter – Adds richness and creaminess to the mashed potato filling.
• ½ cup whole milk, hot – The hot milk helps create an ultra-smooth, creamy mashed potato mixture.
• ½ teaspoon salt and ¼ teaspoon black pepper – More seasoning to perfectly season the mashed potatoes.
• 6 slices beef bacon, each cut in half – Crispy bacon bits add a savory, salty crunch. You can also use turkey bacon if preferred.
• ¾ cup shredded cheddar cheese – Melty cheddar is the classic choice, but you can experiment with other cheese varieties too.
• 6 large eggs – The crowning glory – a perfectly cooked egg nestled into each potato half.

Step-by-Step Instructions for Twice Baked Loaded Breakfast Potatoes

Ready to get cooking? Here’s how to make these Twice Baked Loaded Breakfast Potatoes in just a few easy steps:

1. Preheat the oven to 400°F (200°C). Scrub the potatoes and prick them all over with a fork. Rub the outsides with the avocado oil, then sprinkle with the salt and black pepper. Place the potatoes directly on the oven rack and bake for 45-50 minutes, until they’re tender when poked with a fork.
2. Cook the bacon while the potatoes are in the oven. Fry it in a skillet until crisp, then drain it on paper towels and cut each slice in half.
3. Prepare the mashed potato filling by slicing the baked potatoes in half lengthwise. Scoop out the insides, leaving a small border of potato attached to the skins. Mash the potato insides with the butter, hot milk, salt, and pepper until smooth and creamy.
4. Fill the potato skins by spooning the mashed potato mixture back into the hollowed-out potato shells. Top each one with shredded cheddar cheese and the cooked bacon pieces.
5. Bake the loaded potatoes again for 12-15 minutes, until the cheese is melted. Crack an egg on top of each potato half and season with a sprinkle of salt and pepper.
6. Serve hot and enjoy your Twice Baked Loaded Breakfast Potatoes! Feel free to add any additional toppings like chives, sour cream, or avocado.

Tips for Perfecting Your Twice Baked Loaded Breakfast Potatoes

To achieve the ultimate crispy bacon, be sure to cook it until it’s nice and crisp before adding it to the potatoes. For the perfect egg, you can bake the potatoes with the eggs for 12-15 minutes, or you can cook the eggs separately and place them on top just before serving.

While cheddar cheese is the classic choice, you can get creative with other melty varieties like pepper jack, gouda, or Monterey Jack. And don’t be afraid to load up on additional toppings like diced green onions, a dollop of sour cream, or sliced avocado.

Nutritional Information

One serving of these Twice Baked Loaded Breakfast Potatoes contains approximately 400 calories, 22g of fat, 35g of carbohydrates, and 18g of protein. While they make for a deliciously indulgent breakfast, it’s important to enjoy them in moderation as part of a balanced diet. Pair them with fresh fruit, a green salad, or a light yogurt parfait to create a satisfying and nutritious meal.

Frequently Asked Questions

What type of potatoes work best for twice baked breakfast potatoes?

Russet potatoes are the best choice for this recipe. Their thick skins and light, fluffy interiors hold up well to being baked twice and loaded with toppings. Other potato varieties like Yukon Gold or red potatoes may not have the same sturdy structure to withstand the extra baking.

Can I make these breakfast potatoes ahead of time?

Absolutely! You can bake the potatoes and prepare the mashed potato filling up to 2 days in advance. Store the potato halves and filling separately in the refrigerator. When ready to serve, stuff the potato skins, top with cheese and bacon, and bake until hot and melty. You can even bake the potatoes with the eggs on top a day ahead – just reheat gently before serving.

What toppings can I add to customize my loaded potatoes?

The topping possibilities are endless! In addition to the classic bacon and cheddar, you can try diced ham, crumbled sausage, sautéed mushrooms, caramelized onions, chopped scallions, diced tomatoes, avocado, sour cream, or even a drizzle of hollandaise sauce.

How do I reheat twice baked breakfast potatoes without them getting soggy?

The key to reheating these potatoes without making them soggy is to reheat them in the oven. Preheat your oven to 350°F (175°C) and place the stuffed potato halves on a baking sheet. Heat them for 10-15 minutes, or until they’re warmed through and the cheese is melted. Avoid reheating them in the microwave, as that can make the potato skins become soft and soggy.

More Related Recipes You Might Enjoy

• Sausage Hash Brown Breakfast Casserole
• Pumpkin French Toast Bake
• Banana Croissant French Toast Casserole
• Breakfast Pot Pie

Conclusion

Start your day off with a bang by indulging in these heavenly Twice Baked Loaded Breakfast Potatoes. With their creamy mashed potato filling, crispy bacon, melted cheese, and perfectly cooked egg, these potatoes are the ultimate comfort food to fuel your morning. Customize them to your liking and get ready to savor every delicious bite. Don’t forget to share your creations on social media using the hashtag #TwiceBakedBreakfastPotatoes!

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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