Twice Baked Breakfast Potatoes | Spoon Fork Bacon

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.

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!

FAQs

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!

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:

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Twice Baked Breakfast Potatoes

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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 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

  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