Twice Baked Loaded Breakfast Potatoes for a Cozy Morning Bite

Delight in these Twice Baked Loaded Breakfast Potatoes, gluten-free and packed with protein for a cozy morning hug.

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Prep Time 20

Cook Time 1 15

Cooling Time 10

Total Time 1 45

Servings: 4 potatoes

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 pieces Russet Potatoes Larger ones are preferred.
2 tablespoons Avocado Oil Helps achieve a crispy skin.
1 teaspoon Salt
1 teaspoon Black Pepper

For the Filling

4 tablespoons Unsalted Butter Adds creaminess.
1/2 cup Hot Milk For a smooth texture.
8 ounces Beef Bacon Can substitute with turkey bacon.
1 cup Shredded Cheddar Cheese Or use gouda or mozzarella.
4 pieces Large Eggs Adds protein and moisture.

Equipment

baking sheet
fork
mixing bowl

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly and poke holes with a fork.
Coat each potato in avocado oil and sprinkle with salt and black pepper.
Bake the potatoes for 50-60 minutes until fork-tender.
Let them cool for about 10 minutes, then slice in half and scoop out the insides.
Mix the scooped-out potato with hot milk, unsalted butter, salt, and pepper until creamy.
Fill the potato skins with the mashed mixture, then add bacon and top with cheddar cheese.
Crack an egg into each well and season with a little salt and pepper.
Reduce oven temperature to 375°F (190°C) and bake for 15-20 minutes.
Cool slightly before serving.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 600mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

These potatoes are perfect for meal prep and can be customized with different toppings as per individual preference.

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