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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

  1. Preheat oven to 400°F (200°C). Place potatoes directly on the oven rack and bake for 40–45 minutes, or until tender.
  2. Let potatoes cool for 15 minutes. Slice in half lengthwise and scoop out the insides into a bowl.
  3. Carefully slice a small piece off the bottom of each potato half (without piercing the skin) to stabilize them.
  4. Mash the scooped-out potato with butter and cream until smooth. Season with salt and pepper.
  5. Spread 1 tablespoon of mashed potato into the bottom of each potato skin, sprinkle with 1 tablespoon cheddar.
  6. Add 1 slice of bacon and crack an egg into each half.
  7. Place on a baking sheet and bake at 375°F (190°C) for 18–24 minutes, until egg whites set but yolks remain runny.
  8. 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

Find it online: https://cheftinaskitchen.com/double-baked-bacon-egg-potatoes/