Description
Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying breakfast dish combining creamy potatoes with savory toppings like cheddar, eggs, and crispy bacon. Ideal for a crowd or meal prep, they offer a flavorful and comforting start to your day.
Ingredients
2 large russet potatoes
2 Tbsp extra virgin olive oil
2 Tbsp unsweetened almond milk
½ cup shredded cheddar
4 slices cooked low sodium center cut bacon
4 large eggs
¼ cup chopped chives
Salt & pepper, to taste
Instructions
Preheat oven to 475°F. Clean and pierce potatoes all over with a fork. Rub with olive oil, salt, and wrap in foil. Bake for 45–55 minutes until tender.
Remove potatoes from oven and let cool slightly. Lower oven to 375°F and line a baking sheet with foil.
Slice each potato in half and scoop out most of the insides into a bowl, leaving a ½-inch shell. Mix with almond milk, salt, and pepper.
Spoon the potato mixture back into each shell. Top each with 2 Tbsp shredded cheddar, 1 slice of bacon, and 1 egg.
Bake for 15 minutes or until eggs are cooked to your preference.
Sprinkle with chopped chives and additional salt and pepper if needed. Serve immediately.
Notes
Ensure potatoes are fully cooked and fork-tender for best results.
Adjust the amount of cheese or toppings according to taste.
Serve hot for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American