Twice Baked Loaded Breakfast Potatoes (The Ultimate Brunch Bowl)
Why choose between hash browns, eggs, and bacon when you can have them all in one incredible bite? These Twice Baked Loaded Breakfast Potatoes are the ultimate brunch indulgence. We take crispy roasted potato skins and stuff them back up with creamy, cheesy mashed potatoes, then top them with savory beef bacon and bake an egg right into the center.
The presentation is a showstopper. As seen in the photos, the potato acts as a sturdy, edible bowl, holding a “cloud” of fluffy mash and that perfectly jammy, golden egg yolk. It’s a complete breakfast served in a rustic vessel that combines the comfort of mashed potatoes with the satisfaction of a classic fry-up.
Secrets to the Perfect Twice Baked Loaded Breakfast Potatoes
Why It Works
This recipe works because of textural contrast. The first bake ensures the potato skin becomes crisp and rigid enough to hold the filling. The second bake sets the egg while heating the mashed potato filling, creating a bite that is simultaneously crunchy, creamy, and rich. The salty, smoky flavor of the crispy beef bacon cuts through the richness of the egg yolk and butter.
Visually, the key technique is creating a “nest.” By mashing the potato filling and scooping a well in the center, you ensure the egg stays contained and cooks evenly without spilling over the sides.
Chef’s Tips
- The Scoop Technique: When hollowing out the roasted potatoes, leave a thin layer of potato (about 1/4 inch) attached to the skin. This reinforces the “shell” so it doesn’t collapse under the weight of the fillings.
- Hot Milk for Mash: Heat your milk and melt the butter before adding them to the scooped-out potato flesh. This ensures the mashed potato filling remains fluffy and smooth rather than gummy.
- Watch the Yolk: Keep a close eye on the oven during the final bake. You want the egg whites to be set (opaque) but the yolk to remain runny or jammy for that luxurious sauce-like consistency when you cut into it.
Serve these alongside a fresh fruit salad or our homemade biscuits for a weekend brunch that will keep everyone full until dinner.
Storage
These are best enjoyed fresh because of the egg. However, you can prep the potatoes up to the "Add Egg" step and store the filled boats in the fridge for up to 2 days. When ready to eat, add the egg and bake (you may need to add 5-10 minutes to the baking time if the potatoes are cold).
Substitutions
Bacon: Traditional pork bacon or turkey bacon works just as well as beef bacon. For a vegetarian version, use sautéed spinach or mushrooms. Cheese: Pepper Jack adds a nice kick, or use Gruyère for a more sophisticated flavor. Herbs: Top with chopped chives or green onions after baking for a pop of color and oniony flavor.
Ingredients
3 large, scrubbed and dried
1 tablespoon
1/2 teaspoon (for roasting) plus more to taste
1/4 teaspoon (for roasting) plus more to taste
3 tablespoons, melted
1/2 cup, hot
3/4 cup, shredded
6 slices, cooked until crispy and cut in half
6 large
Additional for seasoning the mashed filling and eggs
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 400°F (200°C). Pierce potatoes with a fork. Rub with avocado oil, 1/2 tsp salt, and 1/4 tsp pepper. Bake directly on the rack or a sheet pan for 45-60 minutes until tender.
Slice the baked potatoes in half lengthwise. Carefully scoop out the insides into a bowl, leaving a 1/4-inch rim inside the skin to create a shell.
Mash the scooped potato flesh with the hot milk, melted butter, 1/2 tsp salt, and 1/4 tsp pepper until creamy. Fold in half of the shredded cheddar cheese.
Spoon the mashed potato mixture back into the potato shells. Use the back of a spoon to create a deep well or "nest" in the center of each potato half.
Place two halves of a beef bacon slice into the well/sides of each potato. Sprinkle the remaining cheddar cheese around the edges.
Carefully crack one egg into the well of each potato. Season the egg with a pinch of salt and cracked black pepper.
Lower oven temperature to 350°F (175°C). Place the filled potatoes on a baking sheet. Bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft.
Remove from oven and serve immediately while hot.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Twice Baked Loaded Breakfast Potatoes (The Ultimate Brunch Bowl)
Why choose between hash browns, eggs, and bacon when you can have them all in one incredible bite? These Twice Baked Loaded Breakfast Potatoes are the ultimate
Ingredients
Instructions
Preheat oven to 400°F (200°C). Pierce potatoes with a fork. Rub with avocado oil, 1/2 tsp salt, and 1/4 tsp pepper. Bake directly on the rack or a sheet pan for 45-60 minutes until tender.
Slice the baked potatoes in half lengthwise. Carefully scoop out the insides into a bowl, leaving a 1/4-inch rim inside the skin to create a shell.
Mash the scooped potato flesh with the hot milk, melted butter, 1/2 tsp salt, and 1/4 tsp pepper until creamy. Fold in half of the shredded cheddar cheese.
Spoon the mashed potato mixture back into the potato shells. Use the back of a spoon to create a deep well or "nest" in the center of each potato half.
Place two halves of a beef bacon slice into the well/sides of each potato. Sprinkle the remaining cheddar cheese around the edges.
Carefully crack one egg into the well of each potato. Season the egg with a pinch of salt and cracked black pepper.
Lower oven temperature to 350°F (175°C). Place the filled potatoes on a baking sheet. Bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft.
Remove from oven and serve immediately while hot.
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Tools You'll Need
- Baking Sheet
- Potato Masher
- Sharp Knife
- Spoon
- Mixing Bowl
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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