4.9 from 117 votes
Twice Baked Breakfast Potatoes
Sunny side eggs, crispy bacon and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is crazy delicious!
Prep Time
15 mins
Cook Time
1 hr 15 mins
cooling time
15 mins
Total Time
1 hr 39 mins
Servings: 4
Calories: 298 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 liced 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.
Cup of Yum
Notes
- Variations
- 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.
Nutrition Information
Serving
1serving
Calories
298kcal
(15%)
Carbohydrates
20g
(7%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
210mg
(70%)
Sodium
178mg
(7%)
Potassium
519mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
719IU
(14%)
Vitamin C
6mg
(7%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 210mg | 70% |
| Sodium | 178mg | 7% |
| Potassium | 519mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.