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Baked Loaded Breakfast Potatoes

Savory Baked Loaded Breakfast Potatoes for a Hearty Start

Discover the ultimate Baked Loaded Breakfast Potatoes for a hearty start to your day.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes The perfect base for a fluffy interior and crispy skin.
  • 2 tablespoons Avocado Oil Can substitute with olive oil.
  • to taste Salt
  • to taste Black Pepper
For the Mashed Filling
  • 4 tablespoons Unsalted Butter Can swap with vegan butter.
  • 1/2 cup Hot Milk Dairy-free milk works just as well.
  • 1 cup Shredded Cheddar Cheese Can use gouda or pepper jack.
For the Toppings
  • 4 slices Beef Bacon Can substitute with turkey bacon or breakfast sausage.
  • 4 Large Eggs Vital for a hearty breakfast experience.

Equipment

  • Oven
  • baking sheet
  • Fork
  • mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C) and wash the potatoes to remove dirt.
  2. Poke holes in each potato with a fork, coat with avocado oil, and sprinkle with salt and pepper.
  3. Bake potatoes on the oven rack for 50-60 minutes until tender.
  4. Cool baked potatoes for 10 minutes, slice in half, and scoop out insides.
  5. Mash the scooped potato with hot milk and unsalted butter until smooth, season with salt and pepper.
  6. Spoon mixture back into shells, create a well for toppings.
  7. Fill well with crispy bacon, top with cheddar cheese, and add an egg to each half.
  8. Lower oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes.
  9. Serve warm after cooling slightly and enjoy.

Nutrition

Serving: 1potatoCalories: 400kcalCarbohydrates: 50gProtein: 14gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Optionally add fresh herbs like chives or parsley for a finishing touch. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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