This recipe began as a weekend experiment to turn ordinary roasted potatoes into something celebratory and portable for breakfast. The idea was simple: roast whole russets until their skins crackle, scoop the fluffy insides and mix them with butter, hot milk and sharp cheddar, then return the filling to the skins and bake again with an egg nestled in each. I discovered it on a slow Sunday when the family lingered over coffee and wanted something warm, savory and a little indulgent. The result is a textural delight—crispy skin, velvety mashed center, pockets of melted cheese and a runny yolk that becomes the sauce. It tastes richer than it sounds and always earns second helpings. I learned early on that timing and temperature matter here: a hot oven for the initial roast gives a sturdy shell to hold the filling while a gentler finish keeps the egg from overcooking. The smoky beef bacon and sharp cheddar create a nostalgic diner feeling, while simple finishes like a grind of black pepper and a pinch of flaky salt elevate each bite. This version celebrates comfort and convenience—assemble ahead and finish in the oven when guests arrive. It’s become my signature weekend dish and a crowd-pleaser at potlucks.

Ingredients

• Russet potatoes (3 large): Choose even-sized baking russets for uniform cooking and sturdy skins; look for dry, mealy flesh which becomes fluffy when mashed and holds up to scooping.
• Avocado oil (1 tablespoon): High smoke point oil for roasting; you can substitute light olive oil but avocado oil helps crisp the skins without smoking at high heat.
• Salt & black pepper: Use 1/2 teaspoon salt and 1/4 teaspoon black pepper to season before roasting and an additional 1/2 teaspoon salt for the mashed filling; kosher salt such as Diamond Crystal seasons predictably.
• Unsalted butter (3 tablespoons): Adds richness to the mashed center; use high-quality butter like Plugrá or Kerry Gold for a creamier mouthfeel.
• Whole milk (1/2 cup, hot): Warm milk folded into the potato makes the filling silky; heat it gently on the stove or in the microwave before mixing.
• Beef bacon (6 slices): Smoky and robust, beef bacon holds up under reheating better than turkey bacon and adds savory depth; cut each slice in half so pieces distribute evenly.
• Shredded cheddar (3/4 cup): Sharp cheddar melts beautifully and provides savory tang; shred from a block for better melt and texture rather than pre-shredded cheese.
• Large eggs (6): Fresh eggs bake evenly; plan for one egg per potato half when assembling so each portion has its own runny yolk center.

Instructions

Bake the Potatoes: Preheat the oven to 425°F. Prick each russet a few times with a fork, rub skins with 1 tablespoon avocado oil and 1/2 teaspoon salt plus 1/4 teaspoon pepper. Place directly on the oven rack or on a baking sheet and roast for 55 to 65 minutes until skins are crisp and an instant-read thermometer reads 210°F in the center. Visual cue: skins should be taut and slightly blistered. Prepare the Filling: When potatoes are cool enough to handle, halve lengthwise and scoop out the flesh into a bowl, leaving a thin 1/8-inch shell to maintain structure. Mash with 3 tablespoons butter and 1/2 cup hot whole milk until smooth but still slightly textured. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; fold in 1/2 cup of the shredded cheddar and most of the chopped bacon, reserving a little for topping. Assemble: Reduce oven to 375°F. Spoon the potato-cheese mixture back into the skins, mounding slightly. Use a spoon to make a shallow well in each filled half, then sprinkle the remaining cheddar and bacon. Crack one egg into each well—eye on whites for spillover. Arrange the halves on a baking sheet lined with parchment. Bake Again: Bake at 375°F for 12 to 16 minutes, checking at 12 minutes; you want whites set and yolks still jammy. For firmer yolks, bake an additional 2 to 4 minutes. Visual cue: whites should be opaque and fully set while yolks hold a slight wobble. Serve & Enjoy: Remove from oven and rest for 2 minutes. Season with a final pinch of flaky salt and fresh black pepper. Serve hot with optional herbs such as chopped chives or parsley and accompaniments like hot sauce or a green salad.

Storage Tips

To store leftovers, cool halves completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a 350°F oven covered with foil for 10 to 15 minutes until heated through; crack a fresh egg on top and bake another 8 to 10 minutes to restore the runny yolk experience. For freezing, flash cool, wrap individually in plastic wrap and then foil and freeze up to 2 months. Thaw overnight in the refrigerator before reheating to avoid a watery texture.

Ingredient Substitutions

If you prefer less dairy, replace butter with olive oil and use full-fat unsweetened plant milk; the texture will be slightly looser. For a vegetarian version omit bacon and add sautéed mushrooms or caramelized onions for umami. Swap cheddar for Monterey Jack or pepper jack for heat. To reduce calories, use one less egg and top halves with a dollop of Greek yogurt for creaminess. If using sweet potatoes, reduce milk slightly as sweet potatoes are wetter and sweeter.

Serving Suggestions

Serve these halves with a crisp mixed greens salad dressed with lemon vinaigrette to cut through the richness, or alongside roasted tomatoes for color and acidity. For brunch buffets, keep assembled halves warm in a low oven and offer toppings like chopped chives, hot sauce, sour cream or extra bacon bits so guests can customize. For a heartier meal, plate with grilled sausages or a simple green bean sautéed with garlic.

Cultural Background

Stuffed and twice-baked potatoes have roots in home cooking traditions across the United States and Europe where resourceful cooks turned leftovers into new dishes. The breakfast twist—adding eggs and bacon—draws on diner traditions where eggs and potatoes are paired for a complete morning meal. This approach celebrates rustic simplicity while allowing for regional variations: smoked meats, local cheeses or herbs like chives and parsley often reflect local palates.

Seasonal Adaptations

In winter, fold in roasted root vegetables like parsnip or turnip for earthier notes and swap chives for crispy sage. In summer, add fresh corn kernels, diced tomatoes and basil for brightness and reduce the cheese slightly. For holiday brunches, top with a spoonful of cranberry relish and turkey bacon for a festive twist. Adjust oven times slightly when using very large or small potatoes to maintain filling texture.

Meal Prep Tips

Roast potatoes and prepare the mashed filling up to 24 hours ahead; cool and refrigerate separately. When ready, reheat the filling gently on the stovetop or microwave, stuff the skins, top and finish baking. Use a piping bag fitted with a wide tip to neatly fill skins when hosting—this speeds assembly and keeps presentation tidy. Label containers with bake times so helpers can finish the dish without oversight.

These twice-baked loaded breakfast potatoes are generous, forgiving and endlessly adaptable. Whether you make them for a sleepy weekend brunch or a lively brunch gathering, they bring warmth, comfort and the kind of flavor that invites conversation. Try them once and they’ll likely become a repeat request at your table.