Twice Baked Breakfast Potatoes are a hearty and satisfying way to start your day. With creamy mashed potatoes, crispy bacon, gooey melted cheese, and sunny-side-up eggs nestled inside potato skins, this dish brings together all your favorite breakfast elements in one bite. Perfect for brunch, lazy weekends, or even meal prepping, these stuffed potatoes are an instant crowd-pleaser.
Why You’ll Love This Recipe
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Combines crispy bacon, eggs, cheese, and potatoes in one delicious dish
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Perfect for brunches, holidays, or make-ahead breakfasts
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Customizable with different cheeses, herbs, or meat alternatives
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Impressive yet easy to make
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Uses simple ingredients you probably already have
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Portable and mess-free — great for serving guests
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Can be made vegetarian with a few tweaks
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Bakes in one tray — no extra dishes
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Excellent way to use leftover baked potatoes
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Kid-friendly and adult-approved
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Russet potatoes
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Unsalted butter
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Heavy cream
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Thick-cut bacon, cooked
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Eggs
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Shredded cheddar cheese
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Chives
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Salt
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Black pepper
Directions
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Bake the potatoes:
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Preheat oven to 400°F.
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Scrub and prick potatoes with a fork.
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Place directly on the oven rack and bake for 40–45 minutes until tender.
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Remove and cool for 15 minutes.
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Prepare the potato shells:
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Slice each potato in half lengthwise.
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Scoop out the flesh and transfer to a bowl, leaving skins intact.
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Carefully slice a small section off the bottom of each half (without cutting through) so they sit flat.
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Make the mashed filling:
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Mash the scooped-out potato with butter, cream, salt, and pepper until smooth.
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Spoon about 1 tablespoon of this mixture back into each potato skin.
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Assemble the fillings:
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Sprinkle 1 tablespoon of cheddar cheese over the mashed potato base.
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Add a slice of cooked bacon into each potato.
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Crack a raw egg on top of each.
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Bake again:
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Lower oven temperature to 375°F.
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Place stuffed potatoes on a baking sheet and bake for 18–24 minutes, until egg whites are set and yolks are still runny (or longer for firmer yolks).
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Finish and serve:
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Sprinkle with remaining cheese and bake for 1 more minute.
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Garnish with fresh chives and serve immediately.
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Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 1 hour 9 minutes
Cooling time: 15 minutes
Total time: 1 hour 39 minutes
Variations
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Use sweet potatoes for a slightly sweet and earthy twist.
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Vegetarian option: Swap bacon for sautéed mushrooms or plant-based meat alternatives.
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Cheese variations: Try Monterey Jack, Gruyère, fontina, or mozzarella.
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Add herbs: Mix in thyme, basil, or cilantro for more flavor.
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Quiche-style eggs: Beat the eggs before pouring them into the potatoes for a more custard-like texture.
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Make mini versions: Use small potatoes for appetizer-sized bites.
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Spicy version: Add jalapeños or a dash of hot sauce.
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Add veggies: Include spinach, kale, or bell peppers in the filling.
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Pesto drizzle: Add a swirl of basil pesto before serving.
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Sour cream topping: Serve with a dollop of sour cream for richness.
Storage/Reheating
Make-ahead tips:
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Bake and prep potatoes, mash the filling, and cook the bacon in advance. Store separately until ready to assemble and bake.
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Not recommended due to the eggs, but the pre-filled shells (without eggs) can be frozen and finished later.
Reheat: Warm in a 350°F oven until heated through. For microwave, reheat in 30-second bursts but note the texture may change slightly.
FAQs
Can I prepare these ahead of time?
Yes! You can bake the potatoes, scoop and level them, prepare the mash, and even cook the bacon in advance. Assemble and bake when ready to serve.
What if I don’t like runny yolks?
Simply bake the potatoes a few minutes longer, or beat the eggs before adding to make a more solid quiche-style filling.
How do I keep the egg from leaking?
Make sure the potato skins are intact and use the mashed potato base to create a barrier for the raw egg.
Can I use a different type of potato?
Russet potatoes work best for their size and structure, but large sweet potatoes are a great substitute.
Do I have to use bacon?
No. You can leave it out, use plant-based bacon, or substitute with cooked vegetables or sausage.
What kind of cheese works best?
Cheddar melts beautifully, but you can use Monterey Jack, gruyère, fontina, or any cheese that melts well.
Can I beat the eggs before adding them?
Yes. This gives the filling a scrambled or quiche-like consistency instead of a whole egg with runny yolk.
Are these good for meal prep?
Yes. You can prep everything in advance and bake fresh, or store leftovers and reheat throughout the week.
How do I keep the potatoes from tipping over?
Slice a thin layer off the bottom of each half so they sit flat on the baking tray.
Can kids help make these?
Absolutely. Kids can help mash the potatoes, sprinkle cheese, or even crack the eggs with supervision.
Conclusion
Twice Baked Breakfast Potatoes are a delicious, filling, and customizable breakfast that feels both rustic and elevated. With crispy edges, creamy centers, and a golden egg on top, they bring a restaurant-quality feel right to your kitchen table. Whether for a relaxed weekend brunch or a special morning treat, this recipe will have everyone coming back for seconds.
Double Baked Bacon + Egg Potatoes
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Sunny-side eggs, crispy bacon, and melted cheddar cheese nestled into hollowed-out, baked russet potatoes. These twice baked breakfast potatoes are hearty, delicious, and perfect for brunch or a weekend breakfast treat.
- Author: Tina
- Prep Time: 15 minutes
- Cook Time: 1 hour 9 minutes
- Total Time: 1 hour 39 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
2 medium russet potatoes, scrubbed and pricked with a fork
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 slices thick cut bacon, cooked
4 medium eggs
½ cup shredded cheddar cheese
Thinly sliced chives
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place potatoes directly on the oven rack and bake for 40–45 minutes, or until tender.
- Let potatoes cool for 15 minutes. Slice in half lengthwise and scoop out the insides into a bowl.
- Carefully slice a small piece off the bottom of each potato half (without piercing the skin) to stabilize them.
- Mash the scooped-out potato with butter and cream until smooth. Season with salt and pepper.
- Spread 1 tablespoon of mashed potato into the bottom of each potato skin, sprinkle with 1 tablespoon cheddar.
- Add 1 slice of bacon and crack an egg into each half.
- Place on a baking sheet and bake at 375°F (190°C) for 18–24 minutes, until egg whites set but yolks remain runny.
- Top with remaining cheese, return to oven for 1 minute. Garnish with chives and serve immediately.
Notes
- To make ahead: bake, halve, and hollow the potatoes. Prepare fillings and bacon in advance.
- For firmer yolks, bake a few minutes longer or beat the eggs before adding.
- Substitute sweet potatoes, mushrooms, or different cheeses for variations.
- Use a melon baller to scoop out potatoes easily.
Nutrition
- Serving Size: 1 potato half
- Calories: 298
- Sugar: 1g
- Sodium: 178mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg