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Twice Baked Breakfast Potatoes
4.9 from 78 votes

Twice Baked Breakfast Potatoes

Twice Baked Breakfast Potatoes feature russet potatoes baked until tender, halved, and hollowed out before being filled with a creamy mixture of mashed potato, butter, cream, cooked bacon, cheddar cheese, and topped with a raw egg. Baking again sets the egg and melts the cheese, resulting in a comforting breakfast dish with a combination of crispy skins, creamy filling, smoky bacon, and a gooey egg center. Chives add a fresh finish.

Prep Time
15 mins
Cook Time
1 hr 9 mins
cooling time
15 mins
Total Time
1 hr 39 mins
Servings: 4
Calories: 298 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  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 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. 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.
  6. Add butter and cream to the potato 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 may have some remaining mashed potato left to nibble on).
  8. Add 1 slice of 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, 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

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%)

Nutrition Facts

Serving: 4 Serving

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.