If you’re someone who believes that breakfast should be both hearty and satisfying, then these Loaded Breakfast Baked Potatoes are about to become your new morning favorite. Imagine a perfectly roasted russet potato, hollowed out and filled with creamy mashed potatoes, crispy beef bacon, melty cheddar cheese, and a gently baked egg with a runny yolk. It’s everything you love about breakfast—served in an edible potato bowl. Whether you’re serving them at brunch or meal-prepping for busy mornings, these breakfast stuffed potatoes are a comforting, flavor-packed option that’s surprisingly easy to make.

Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese

Why You’ll Love This Recipe

All-in-One Breakfast: Protein, carbs, dairy—all in one convenient package.
Perfect for Meal Prep: Make them ahead and reheat for busy mornings.
Customizable: Easily swap out ingredients to suit your dietary needs.
Great for Brunch: A show-stopping brunch dish that’s easy to prepare in bulk.
Comfort Food Classic: Creamy, cheesy, crispy, and savory all in one bite.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below.)

3 large russet potatoes
1 tablespoon avocado oil
½ teaspoon salt (for roasting)
¼ teaspoon black pepper (for roasting)
3 tablespoons unsalted butter
1/2 cup whole milk, hot
½ teaspoon salt (for mashed potatoes), more to taste
¼ teaspoon black pepper (for mashed potatoes)
6 slices beef bacon, each cut in half
¾ cup shredded cheddar cheese
6 large eggs
Salt and black pepper, to taste

Instructions

Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and poke holes in each one using a fork to allow steam to escape. Rub them with avocado oil, salt, and black pepper. Place directly on the oven rack and roast for 50–60 minutes until fork-tender. Let them cool slightly.
Prepare the Filling
Cut each potato in half lengthwise and gently scoop out most of the flesh, leaving a thick enough shell to support the filling. In a bowl, mash the scooped potatoes with butter, hot milk, salt, and pepper until smooth and creamy.
Assemble
Spoon the mashed potatoes back into the potato shells. Press down in the center of each to create a shallow well. Place two half-slices of beef bacon in each well, sprinkle with cheddar cheese, and crack an egg on top. Season with salt and pepper.
Bake Again
Lower oven temperature to 350°F (190°C) and bake the assembled potatoes for 15–20 minutes, or until the egg whites are just set and the yolks are slightly runny.
Serve & Enjoy
Allow them to cool for a few minutes before serving. Garnish with chives or hot sauce if desired.

Variations

Vegetarian: Skip the bacon or use a plant-based alternative.
Spicy: Add jalapeños or hot sauce to the mashed potatoes.
Loaded Style: Mix sour cream and green onions into the mashed potatoes.
Dairy-Free: Use plant-based butter, milk, and cheese alternatives.
Sweet Potato Base: Substitute sweet potatoes for a slightly sweet twist.

Heating & Storage

Storage: Let the potatoes cool completely, then store in an airtight container in the fridge for up to 3 days.
Reheating: For best results, reheat in the oven at 350°F (175°C) for about 10–12 minutes. You can also microwave them for 1–2 minutes, but the texture may vary.
Freezing: Not recommended due to the egg, which can become rubbery when reheated from frozen.

Frequently Asked Questions

How do I know when the eggs are done?

The whites should be completely set, and the yolks should still jiggle slightly for a runny center.

Can I use regular bacon instead of beef bacon?

Absolutely! Regular pork bacon works perfectly if it fits your dietary preferences.

Can I make this vegetarian?

Yes, just omit the bacon or use a meatless alternative. You can add sautéed mushrooms or spinach for extra flavor.

Do I need to peel the potatoes?

No, keep the skins on—they act as a natural bowl and add texture and nutrients.

What kind of cheese works best?

Cheddar melts beautifully, but you can also try Monterey Jack, gouda, or a spicy pepper jack.

Can I make these ahead of time?

Yes, you can prep everything ahead, including baking the potatoes and assembling them. Just crack the egg and bake right before serving.

What’s the best potato to use?

Russet potatoes are ideal due to their sturdy skin and fluffy interior.

Can I use leftover mashed potatoes?

Yes, just warm them up before filling the potato shells.

How do I keep the egg yolks runny?

Bake just until the whites are set. Check at 15 minutes and remove promptly to avoid overcooking.

Are these freezer-friendly?

Not really. The egg texture changes when frozen and reheated, so it’s best to enjoy them fresh or refrigerated.

Conclusion

Loaded Breakfast Baked Potatoes are more than just a meal—they’re a complete morning experience. With their crispy skins, creamy mash, gooey cheese, smoky bacon, and silky egg yolk, these stuffed potatoes are the ultimate comfort food breakfast. Whether you’re cooking for yourself or impressing guests at brunch, this recipe delivers every time.