I used to be one of those people that always skipped breakfast. I always had an excuse whether it be about time, not being hungry, or feeling too lazy to cook myself something. I’ve since become a HUGE breakfast fan and really do believe it’s a very important way to start the day! These Twice Baked Breakfast Potatoes are something I love to make on the weekends. They’re so delicious, comforting and easy to make.
How to Make Our Twice Baked Breakfast Potatoes?
Process
- Preheat oven to 400˚F.
- Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
- Remove from oven and cool potatoes for about 15 minutes.
- Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
- Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed enters) so each potato is level. This will really help keep everything intact when the eggs are added to the hollowed potatoes.
- Add butter and cream to the potato filling and mash together until smooth. Season with salt and pepper and stir together.
- Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you will have some remaining mashed potato left to nibble on).
- Add 1 rasher bacon to each half and top with a raw egg.
- Place potatoes onto a baking sheet and return to the oven.
- Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
- Top each potato with a sprinkle of the remaining cheese and return to the oven for one minute. Top with sliced chives and serve!
FAQs
To save on time, you can bake potatoes, slice them in half , scoop them out and level the bottoms ahead of time. You can also make the mashed potato filling and cook the bacon ahead of time. When ready to serve, slightly warm the mashed potato mixture, assemble, bake, and serve!
Although not 100% necessary the mashed potato adds more structure to the skins and ensures the raw eggs wont leak through the bottom of sides of the skins.
You can bake the potatoes a few minutes longer so the yolks set, or you can beat the eggs before pouring them into the skins, creating more of a quiche filling!
Variations
- Sweet Potatoes can be used instead of russet potatoes.
- Crispy, sauteed mushrooms (of any kind!) can replace the bacon for a vegetarian option.
- Any good melting cheese like Monterey Jack, gruyere or fontina can be used instead of cheddar.
- Other herbs can also be used in place or in addition to the sliced chives, such as minced thyme, minced cilantro, and chopped basil.
I can’t stress enough how much I love this twice baked breakfast potato recipe. They’re so hearty, delicious and definitely one of my favorite breakfasts! If you love hearty breakfasts, you’ll also love our Chilaquiles, our Loco Moco with Mushroom Gravy, and our creamy Shrimp and Grits! Enjoy!
Check out our post for 12 Delicious Breakfast Ideas!
Tips for Success
- Make sure your potatoes have no holes when you start to fill it. If there is a hole, make sure you repair it with mashed potatoes.
- A melon baller is helpful to scoop the potato out of the potato halves.
- You can prepare the potatoes ahead of time by baking, halving, and scooping them out.
Check out these other delicious breakfast recipes:
- 12 Delicious Breakfast Ideas
- Simple Herbed Baked Eggs
- Breakfast Pizza
- Hash Browns Crust Cheddar and Chive Quiche
- Turkey Sausage Breakfast Sandwiches
- Cheesy Flaky Breakfast Cups
Twice Baked Breakfast Potatoes
INGREDIENTS
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 sliced cooked thick cut bacon
- 4 medium eggs
- ½ cup shredded cheddar
- thinly sliced chives
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400˚F.
- Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
- Remove and allow potatoes to cool for about 15 minutes.
- Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
- Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centers) so each potato is level.
- Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
- Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
- Add 1 slice of bacon to each half and top with a raw egg.
- Place potatoes onto a baking sheet and return to the oven.
- Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
- Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
NOTES
- To save on time, you can bake potatoes, slice them in half , scoop them out and level the bottoms ahead of time. You can also make the mashed potato filling and cook the bacon ahead of time. When ready to serve, slightly warm the mashed potato mixture, assemble, bake, and serve!
- If you don’t fancy a runny yolk, you can bake the potatoes a few minutes longer so the yolks set, or you can beat the eggs before pouring them into the skins, creating more of a quiche filling!
- Sweet Potatoes can be used instead of russet potatoes.
- Crispy, sauteed mushrooms (of any kind!) can replace the bacon for a vegetarian option.
- Any good melting cheese like Monterey Jack, gruyere or fontina can be used instead of cheddar.
- Other herbs can also be used in place or in addition to the sliced chives, such as minced thyme, minced cilantro, and chopped basil.
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I’ve made this excellent breakfast recipe twice now but with a few adjustments. Medium eggs are not sold in my area, so unless you don’t mind some spilled egg (and it isn’t bad really) I would suggest using large potatoes instead of medium. Also I only put 1 teaspoon of the mashed potatoes and cheese in the bottom, not 1 tablespoon to create more room for the egg. That left plenty of cheese to sprinkle over the eggs and enough mashed potatoes to make potato cakes for breakfast the next day (or spoon them on top of the eggs?). My husband and I found that 1/2 a potato was enough for us, unless you have people with larger appetites. Next time I will try diced ham under the eggs and sprinkled over instead of bacon, which I had to put on the sides of the eggs not right under them, as that also took up too much room. I also only half cooked the bacon as it burned/got overdone in the oven when fully cooked beforehand. Hope these suggestions help – this recipe is definitely worth repeating and tweaking to your liking! Gotta keep breakfast interesting, right?
Can this be made ahead of time and frozen?
Hi! I don’t recommend freezing these, as the baked potato tends to breakdown down in taste and texture soon after being frozen. The egg with the runny yolk also won’t hold up and reheat well
This looks so delicious. Perfect breakfast for the person who loves cheese, egg and potatoes. Thanks for sharing such a delicious breakfast recipe. Can’t wait to try it!
Halved the recipe since I was making it for two but still came out perfect. My boyfriend is a very picky eater but he enthusiastically said we should have this more often.. so it’s a winner in my book!
Was a nice meal. My husband and I enjoyed it. One thing-you don’t say what size egg to use. We had jumbo eggs and I discovered that they have too much white for the potatoes (medium russet). And, as they dripped white over the side of the potato, the white pulled the yolk out of the potato with it. So, I ended up frantically scooping/tearing white from the egg. It was kind of funny, now, but you might recommend regular or small eggs in your recipe!
The recipe actually indicates medium eggs! I definitely had that issue with the egg white spillage while testing! Glad you were able to salvage and enjoyed this recipe!
Looks great ,Im Caribbean so this looks just like made from home, thanks and keep giving us more delicious recipes.
Making this for my friends on our camping trip. Can I bake the potatoes at home and them fill them in the RV? I have a convection bake microwave in our RV! I just have to try it out and see what happens, but we love to eat ~ so should be awesome for breakfast!
Yes, you can definitely bake the potatoes ahead of time! I’ve never made these in a convention bake microwave, but hopefully it works out! Have a great trip!
My mom and I loved this recipe! We both had some trouble with the egg white falling out, but what we did was whip up just the white into a foam and place it on like that, so most of it stayed on. And what fell out made a tasty bottom crust on the potato. The whipped white was foamy and crispy and I recommend it :)
How long should you bake if you don’t want running yokes?
Depending on the strength of your oven, about 20 minutes should do it
Very tasty recipe. I added some asparagus tips.
Can I substitute sweet potato
Definitely! The baking times may need to be adjusted a little, but will work just fine!
Love this Recipe….
One of the best things that I have added to my patio is an oven with rotisserie. I can bake without heating the house, cook without smelling up the house, and the fragrance of a tri-tip or bacon cooking for an hour drives the neighbors crazy…best $125 I have ever spent…so doing this recipe is EZ for me…outside…
GOOD RECPIE.. GOOD JOB
Found this recipe on Instagram today and made it for dinner. Came out pretty great fist time around and can’t wait to make it again. I had everything on hand except chives. Definitely keeping this recipe and know it’ll be great with the fresh chives. Thanks
What is the prep time?
The prep generally takes about 20 minutes for me…including frying up the bacon :)
Figured it out! One of the pinterest button just takes me to pinterest (not your page or this pin) but the one at the bottom of my mobile browser took me to your page, and then I quickly found this recipe :)
Ah okay great! :)
Not pinnable to pinterest? There’s no button to pin this recipe, and when I try to pin it with my pinit button it says there’s no image. I thrive by sorting my recipes on pinterest. Did I miss it?
Hi Casey! There should definitely be a pin. We’ll look into this. Thanks!
Mine were not as lovely as yours, the egg spilled over and it took a long time for the whites to set. I can put less mashed potatoes back in next time. How long approximately did you bake yours? Thank you
Hi Sebia! Yes, I made sure to only line the bottom of my potatoes with only about 2 tablespoons of the mashed filling. It’s important to make sure the potatoes are level so the eggs don’t spill out…I’ve definitely had that happened a few times to me. I baked mine for about 12 to 13 minutes, which allowed the whites to barely set + still keep the top half of the yolks runny. You can also try to use medium eggs the next time, so the cook time will be a little faster for the whites!
Love this recipe.
If you bake spuds ahead of time do you fill them with everything but the bacon and egg and refrigerate like that?
You can also add the par-cooked bacon into the potatoes ahead of time and just crack the eggs in when you’re ready to bake!
How did you manage to get the whites set, while keeping the yolks runny?
I baked mine for about 12-13 minutes which allowed the whites to just barely set, while the top half of my yolks stayed nice and runny…the bottom half definitely started to set…it’s a finicky process!
What does one do with the second half of the cream? This sounds grest! Will be trying this weekend. Thank you.
That was a small error…recipe has been fixed + updated. Thanks!