Twice Baked Breakfast Potatoes
User Reviews
4.7
Twice Baked Breakfast Potatoes
Description
This recipe uses cooked large russet potatoes cut in half and scooped to remove the pulp, which is then mashed with sour cream, butter, shredded cheddar, chives, garlic powder, and black pepper. Lightly scrambled eggs are gently mixed into the potato mixture to add richness and a custard-like texture without overcooking.
The potato mixture is spooned into the skins and baked at 350°F until hot throughout. After baking, additional cheddar cheese and crumbled cooked bacon are added on top for flavor and texture contrast. The bacon used is Smithfield Hometown Original, giving a smoky, salty element. The dish can be garnished with chives and served with optional condiments.
This makes a filling breakfast or brunch option that combines fluffy potato with creamy and savory ingredients. It works well alongside eggs, sausage, or fruit as part of a meal.
For best results, hot potatoes are recommended, and leftovers can be reheated gently in the microwave. The recipe can use leftover baked potatoes or quickly cooked microwave potatoes if needed.
Ingredients
Potatoes:
- 2 russet potatoes cooked, large
- 2 tablespoons butter , divided
- 3 egg lightly beaten
- ½ cup Bacon cooked and crumbled, Smithfield Hometown Original
- 2 tablespoons sour cream
- ¼ cup cheddar cheese , shredded
- 1 tablespoon chives , minced
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper ground
Toppings:
- Bacon Smithfield Hometown Original
- chives
- sour cream
- salt sea salt
- hot sauce
- ketchup
Instructions
- Preheat oven to 350 degrees.
- In a small skillet, melt 1 tablespoon butter. Add lightly beaten eggs, stirring until scrambled and just cooked. Do not overcook. Set aside.
- Cut large, cooked potatoes in half lengthwise. Using a spoon, hallow out skins. Place potato pulp in a medium mixing bowl. Place potato skins on a baking sheet.
- Mash potato pulp with sour cream and 1 tablespoon butter.
- Stir in shredded cheddar cheese, chives, garlic powder and ground black pepper, mix well.
- Using two forks, toss scrambled eggs with potato mixture. Do not over mix, just lightly toss.
- Fill potato skins, mixture will be heaping.
- Place back into oven for 10 minutes, or until hot all the way through.
- Immediately top with additional cheddar cheese, crumbled bacon, chives and any additional condiments you desire.
- If you’ve given our Twice Baked Breakfast Potatoes a try, make sure to come back through and let us know how they were!
Notes
- Leftover baked potatoes work well, but microwaved potatoes can be used by piercing them multiple times and cooking for 4-5 minutes, adjusting for size and microwave power.
- Hot potatoes produce a better final texture in the filling mixture.
- Reheat scooped potato pulp slightly before mixing if using leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 150mg | 50% |
| Sodium | 174mg | 7% |
| Potassium | 489mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 90mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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