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twice_baked_breakfast_potatoes It’s so close to officially being fall I can almost feel it…almost. Well, in my mind I can, my body on the other hand is dying for this LA heat to start going away. Seriously. I’m ready to get cozy, in every way possible.

These Twice Baked Breakfast Potatoes are something I love to make on chilly fall or winter weekends. They’re so comforting and actually pretty easy to make. You can even bake your potatoes off ahead of time (up to 2 days) and fill them and twice bake them, when you’re ready to eat them. They’re also great to make if you’re feeding a crowd because you can bake a bunch of them off at a time! Enjoy! xx, Jenny


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Twice Baked Breakfast Potatoes

Makes 4

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste

1. Preheat oven to 400˚F.
2. Place potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
3. Remove and allow potatoes to cool for about 15 minutes.
4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
5. Add butter cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
6. Spread some of the 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).
7. Add 1 rasher bacon to each half and top with a raw egg.
8. Place potatoes onto a baking sheet and return to the oven.
9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

  1. Sheila Not Specified Not Specified

    What does one do with the second half of the cream? This sounds grest! Will be trying this weekend. Thank you.

  2. tei Not Specified Not Specified

    How did you manage to get the whites set, while keeping the yolks runny?

    • Jenny Park Not Specified Not Specified

      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!

  3. Jonathan Not Specified Not Specified

    Love this recipe.

    • Soph Not Specified Not Specified

      If you bake spuds ahead of time do you fill them with everything but the bacon and egg and refrigerate like that?

      • Jenny Park Not Specified Not Specified

        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!

  4. Sebia Not Specified Not Specified

    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

    • Jenny Park Not Specified Not Specified

      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!

  5. Casey Not Specified Not Specified

    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?

  6. Casey Not Specified Not Specified

    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 :)

  7. DD Not Specified Not Specified

    What is the prep time?

  8. Jessica Daniels Not Specified Not Specified

    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

  9. shelly Rathore Not Specified Not Specified


  10. Ilona Not Specified Not Specified

    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…

  11. AchuthSunil Kumar Not Specified Not Specified

    Love this Recipe….

  12. Carol Not Specified Not Specified

    Can I substitute sweet potato

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