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    Home > Blog > Holiday > Holiday Breakfast Recipes > Twice Baked Breakfast Potatoes

    Twice Baked Breakfast Potatoes

    by Jenny Park · Published: Aug 21, 2020 · Modified: Sep 24, 2021

    Jump to Recipe
    Sunny side eggs, crispy bacon and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is crazy delicious!
    A close up of twice baked breakfast potatoes.

    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.

    Twice baked breakfast potatoes ingredients shot overhead.

    How to Make Our Twice Baked Breakfast Potatoes?

    Process

    1. Preheat oven to 400˚F.
    2. 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.
    3. Remove from oven and cool potatoes 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. 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. 
    6. Add butter and cream to the potato filling and mash together until smooth. Season with salt and pepper and stir together.
    7. 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).
    8. Add 1 rasher bacon to each half and top with a raw egg.
    9. Place potatoes onto a baking sheet and return to the oven.
    10. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
    11. Top each potato with a sprinkle of the remaining cheese and return to the oven for one minute. Top with sliced chives and serve!
    Cooked and hollowed out potato halves shot overhead.
    Hollow each half out, scooping the potato flesh into a mixing bowl.
    Leveling out potato halves by cutting the bottom off.
    Turn each potato half over and carefully slice the bottoms with a knife to level each potato when it sits. That way the eggs won’t spill out when added.
    Mashed potatoes with butter and cream and salt and pepper on a bowl.
    Add butter and cream to the potato filling and mash together until smooth. Season with salt and pepper and stir together.
    Mashed potatoes spread into the bottom of potato halves.
    Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin.
    Cheese added into potato halves.
    Add a sprinkle of cheese.
    Bacon and cheese in potato halves.
    Add a slice of bacon on top of that.
    Eggs added to hollowed out potatoes.
    Add a raw egg to the hollowed out potato halves.

    FAQs

    Can these be made ahead of time?

    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!

    Why add the mashed potato filling back to to the skins?

    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.

    What if you don’t like 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!

    Twice baked breakfast potatoes on a blue plate.

    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!

    A recipe for easy Chilaquiles with a fork that has broken an egg yolk.
    Chilaquiles
    A recipe for loco moco, rice, beef patty, and mushroom gravy on two plates.
    Loco Moco

    Shrimp and grits in two bowl shot overhead.
    Shrimp and Grits

    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 potato cut in half with a fork.

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    A close up of twice baked breakfast potatoes.

    Twice Baked Breakfast Potatoes

    4.93 from 39 votes
    PRINT RECIPE Pin Recipe
    Sunny side eggs, crispy bacon and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is crazy delicious!
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr 9 minutes mins
    cooling time: 15 minutes mins
    Total Time: 1 hour hr 39 minutes mins
    Servings: 4

      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!
    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.
    Serving: 1serving Calories: 298kcal Carbohydrates: 20g Protein: 12g Fat: 19g Saturated Fat: 11g Cholesterol: 210mg Sodium: 178mg Potassium: 519mg Fiber: 1g Sugar: 1g Vitamin A: 719IU Vitamin C: 6mg Calcium: 148mg Iron: 2mg
    CUISINE: Amercian
    KEYWORD: baked potatoes, breakfast, twice baked
    COURSE: Breakfast, brunch

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    August 21, 2020 / 41 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    August 21, 2020 / 41 Comments

    Comments

      4.93 from 39 votes (26 ratings without comment)

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    1. Mike

      March 01, 2025 at 8:17 am

      4 stars
      I’ve made these twice, but I cannot seem to get runny yolks. By the time the whites are no longer loose, the yolks are solid.

      I may try heating the mashed potatoes before putting the egg on. My fear is the cream butter and cheese cools the potato and thus white enough to prolong its cooking.

      Or I may try adding yolk after 5 min.

      Reply
      • Jenny Park

        March 03, 2025 at 4:53 pm

        Hi Mike! If you’re having issues with the yolks cooking to quickly, I would recommend adding the yolks a few minutes after you begin baking the whites in the potato (as you mentioned).

        Reply
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