If there’s one breakfast that never fails to impress—whether you’re meal-prepping for the week, hosting a cozy brunch, or simply craving something soul-satisfying—it’s these Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese. With a fluffy mashed potato base nestled inside crisp potato shells, layers of rich cheddar, savory beef bacon, and a gloriously baked egg on top, each serving feels like the best parts of breakfast all bundled up in a perfect potato boat. This dish is all about comfort and color, with each bite more irresistible than the last.

Ingredients You’ll Need
The magic of Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese starts with humble ingredients that work together in the most crave-worthy way. Each component adds a special touch—whether it’s creamy richness, salty crunch, or a golden pop of color—making these a joy to make and eat.
- Russet potatoes: Their starchy interior bakes up fluffy and holds the filling beautifully after scooping.
- Avocado oil: Adds a subtle richness while helping the skins crisp up as they bake.
- Salt (for roasting): Sprinkled on before baking for well-seasoned skins right from the start.
- Black pepper (for roasting): A pinch pre-roast gives the potato shells a gentle warmth.
- Unsalted butter: Melts into the hot potatoes for extra creaminess in every bite.
- Whole milk, hot: Heating the milk before mixing is the secret to smooth, airy mashed potatoes.
- Salt (for mashing): Helps bring out that classic, comforting potato flavor.
- Black pepper (for mashing): Infuses the mash with a mild kick.
- Beef bacon: Smoky, salty slices add that coveted breakfast crunch. Cut in half to tuck perfectly into each potato.
- Shredded cheddar cheese: Melts into gooey, golden deliciousness atop the savory filling.
- Large eggs: Baked in the potato “nests” for a runny, velvety yolk or cooked through to preference.
- Salt and black pepper, to taste: Finish with a final seasoning sprinkle before that last bake.
How to Make Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese
Step 1: Bake the Potatoes Until Fluffy
Preheat your oven to 400°F (200°C). Give your russet potatoes a good scrub and poke them all over with a fork. This simple step ensures they cook evenly and don’t burst in the oven. Rub each one with avocado oil, a pinch of salt, and black pepper, then place them directly on the rack or on a baking sheet lined with foil. Bake for 50–60 minutes, until the skins are crisp and the insides are pierce-tender. Let them cool just enough to handle—they’ll feel steamy and irresistible.
Step 2: Scoop and Mash for Creamy Filling
Once the potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out most of the interior flesh, leaving a sturdy shell about a quarter-inch thick. Transfer the scooped potato to a mixing bowl. While still hot, add butter and pour in the hot milk, followed by the second round of salt and pepper. Mash everything together until it’s lusciously smooth. Taste and adjust the seasoning if needed—you want these mashed potatoes to sing with flavor.
Step 3: Fill, Layer, and Build Flavor Stars
Spoon the creamy mashed potatoes back into the hollowed-out shells, pressing down gently and making a well in the center of each. This is where the magic happens: tuck in two half-slices of beef bacon per potato boat, sprinkle with a generous dusting of shredded cheddar cheese, and get ready for the showstopper egg—crack a large egg right into the well. Sprinkle the top with another dash of salt and black pepper to bring everything together.
Step 4: Bake Until Eggs Are Perfect
Reduce the oven temperature to 350°F (190°C). Place your loaded potato creations on a parchment-lined baking sheet and pop them back in the oven. Bake for 15–20 minutes, just until the egg whites are set but the yolks are still invitingly soft. If you prefer firmer yolks, simply add another 3–5 minutes. Watch closely—the transformation from ordinary breakfast to Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese happens fast at this stage!
Step 5: Cool Slightly and Enjoy Warm
Let your potatoes rest for a few minutes out of the oven so the cheeses settle and each layer melds perfectly. Serve warm, when every forkful is a blend of creamy mash, crisp bacon, oozy egg, and melty cheddar. Trust me, the anticipation might just be the hardest part!
How to Serve Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese

Garnishes
No batch of Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese is complete without the right finishing touches. Sprinkle with freshly chopped chives for a fresh pop, add a dollop of tangy sour cream, or dash on your favorite hot sauce for a spicy morning wake-up call. These little extras not only add flavor, but also make each potato look restaurant-worthy.
Side Dishes
Though these loaded potatoes can easily shine on their own, pairing them with crisp green salad, fresh fruit, or a side of sautéed vegetables brings balance and color to the plate. For a more decadent brunch, serve with flaky croissants or a platter of roasted tomatoes—the flavors play so well with the richness of the cheesy, bacon-topped potatoes.
Creative Ways to Present
For a special gathering, you can arrange the potatoes on a wooden board surrounded by ramekins of salsa, avocado slices, or pickled jalapeños for a build-your-own bar. Mini versions, made with small potatoes, turn this dish into an adorable appetizer spread. However you serve them, Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese are guaranteed to turn breakfast into a real event.
Make Ahead and Storage
Storing Leftovers
Leftover potatoes keep surprisingly well! Once cooled, store them in an airtight container in the fridge for up to three days. The mashed potato filling retains its creamy texture, and the flavors meld together even more as they rest.
Freezing
You can actually freeze Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese after their final bake. Let them cool completely, wrap each individually in foil, and pop them into a freezer-safe bag. They’ll keep for up to 2 months. To enjoy, thaw overnight in the fridge or reheat straight from frozen, following the instructions below.
Reheating
For the best results, reheat potatoes in a 350°F (175°C) oven until heated through, about 15–20 minutes. If you’re in a hurry, a microwave works too—just cover and heat in one-minute bursts to avoid drying out the egg. Either way, you’ll bring those delicious, comforting flavors right back to life.
FAQs
Can I use another type of potato?
Russet potatoes are ideal for Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese thanks to their size and fluffy interior, but you can substitute with Yukon Golds for a creamier texture. Just aim for medium to large potatoes so each one can hold all the good stuff inside.
What’s the best way to keep the yolks runny?
Check the potatoes at the 15-minute mark during the second bake. Egg whites should be set, but the yolks will still jiggle slightly. If your oven runs hot, check them even earlier to avoid overcooking.
Can I make these vegetarian?
Absolutely! Swap the beef bacon for plant-based bacon or sautéed mushrooms for a meat-free option. The dish is just as satisfying with that savory, umami twist.
Are there lighter alternatives to cheddar or bacon?
You can use part-skim mozzarella or a bold, aged gouda for a different cheese profile, and substitute turkey bacon or skip the bacon altogether. Add spinach or roasted peppers for extra color and nutrients—these Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese are endlessly adaptable.
How do I prep these ahead for meal-prep?
Prepare the potatoes up to the point of filling with mashed potato, cheese, and bacon, then refrigerate. In the morning, simply crack the eggs in, season, and bake as directed. Fresh-baked eggs give you the best texture and flavor for make-ahead breakfasts.
Final Thoughts
I can’t think of a more crowd-pleasing, comforting way to kick off the day than settling in to a hot, melty tray of Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese. Whether you’re planning brunch for friends or treating yourself to breakfast-for-dinner, this recipe is ready to become a new favorite. Grab some russets, turn on the oven, and enjoy every bite!
Print
Loaded Breakfast Baked Potatoes with Egg, Bacon & Cheese Recipe
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.
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
Ingredients
Roasted Potatoes:
- 3 large russet potatoes
- 1 tablespoon avocado oil
- ½ teaspoon salt (for roasting)
- ¼ teaspoon black pepper (for roasting)
Mashed Potatoes:
- 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)
Assembly:
- 6 slices beef bacon, each cut in half
- ¾ cup shredded cheddar cheese
- 6 large eggs
- Salt and black pepper, to taste
Instructions
- Preheat oven: to 400°F (200°C). Scrub and pierce potatoes, rub with oil, salt, and pepper. Bake for 50–60 minutes.
- Prepare mashed potatoes: Scoop out insides, leave shells. Mash scooped potato with butter, hot milk, salt, and pepper. Fill shells with mashed potato, press a well, add bacon, cheddar, and crack an egg into each. Season, bake at 350°F (190°C) for 15–20 minutes.
- Serve: Warm after cooling slightly.
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
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 280mg