Description
Description: These loaded breakfast baked potatoes are a complete morning meal—featuring creamy mashed potatoes, beef bacon, cheddar cheese, and baked eggs. Perfect for meal prep, brunch, or comfort food cravings.
Ingredients
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
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Preheat oven to 400°F (200°C). Scrub potatoes and pierce with a fork. Rub with avocado oil, salt, and pepper. Bake for 50–60 minutes until tender. Let cool slightly.
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Cut each potato in half and scoop out most of the insides, leaving a thick shell. Mash the scooped potato with butter, hot milk, salt, and pepper until smooth.
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Fill the shells with mashed potato, pressing a well into each. Add two half-slices of bacon, sprinkle with cheddar, and crack an egg into the well. Season with salt and pepper.
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Bake again at 350°F (190°C) for 15–20 minutes, or until egg whites are set but yolks are still soft.
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Let cool slightly and serve warm.
Notes
- Make sure the milk is hot when mixing into the mashed potatoes for a smoother texture.
- For firmer yolks, bake 3–5 minutes longer.
- Optional garnishes: chopped chives, hot sauce, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: breakfast
- Method: Baking
- Cuisine: American
