Twice Baked Breakfast Potatoes
User Reviews
4.9
Twice Baked Breakfast Potatoes
Description
In this Twice Baked Breakfast Potatoes recipe, russet potatoes are first baked whole until tender through the center. Once cooled, each potato is sliced lengthwise and the insides scooped out, leaving the skins intact and level so they stand upright. The potato flesh is mashed with butter and heavy cream to create a smooth, rich filling seasoned with salt and pepper. Some of this mixture is spread back into the skins as a base layer.
The filling assembly continues with shredded cheddar cheese sprinkled over the base layer, crispy cooked thick-cut bacon added next, and a raw egg poured on top of each potato half. The potatoes are then baked again at a lowered temperature until the egg whites set while yolks remain runny or cooked fully per preference, and cheese melts into a creamy, savory topping. Thinly sliced chives garnish the dish, offering a mild onion note.
This preparation makes a hearty breakfast or brunch item combining the crispy potato skins with creamy potato filling, melted cheese, smoky bacon, and egg richness. Variations allow substitute ingredients such as sweet potatoes, different cheese types, or sautéed mushrooms for a vegetarian version.
Potatoes, filling, and bacon can be prepared in advance to save time on the day of serving. Eggs can be cooked to different doneness by adjusting baking time or by beating them beforehand for a quiche-like texture. The dish reheats well if needed.
Ingredients
- 2 russet potato medium, scrubbed and pricked with a fork all over
- 2 tablespoons butter unsalted
- 3 tablespoons heavy cream
- 4 liced Bacon cooked, thick cut
- 4 egg medium
- ½ cup cheddar cheese shredded
- chives thinly sliced
- salt to taste
- black 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
- Prepare potatoes, filling, and bacon ahead to reduce assembly time before baking.
- Bake longer to fully set yolks or beat eggs before adding for a quiche-style filling.
- Sweet potatoes can replace russet potatoes as a tasty alternative.
- Sautéed mushrooms can substitute bacon for a vegetarian option.
- Cheeses like Monterey Jack, Gruyere, or Fontina work well instead of cheddar.
- Fresh herbs such as thyme, cilantro, or basil can be added to the filling for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% 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.
User Reviews
Overall Rating
4.9
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