Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes, pierce with a fork, rub with avocado oil, and season with salt and pepper. Roast for 50-60 minutes until crispy.
- Remove potatoes, cool for 10 minutes, slice in half, and scoop out the fluffy interior into a bowl. Mash with butter and warm milk, season to taste.
- Spoon filling back into potato skins, sprinkle with beef bacon, add cheddar cheese, crack an egg in each, and season eggs.
- Lower oven to 350°F (175-190°C) and bake for 15-20 minutes until egg whites set but yolks are runny, according to preference.
- Cool for a few minutes, garnish if desired, serve warm, and enjoy!
Nutrition
Notes
These Twice Baked Loaded Breakfast Potatoes are perfect for meal prep and can be customized with various cheese and bacon options.
