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Looking for a breakfast that’s as comforting as it is delicious? Twice Baked Breakfast Potatoes are the perfect combination of crispy skin, creamy mashed potatoes, savory bacon, and melty cheese. This hearty dish makes an excellent option for a weekend breakfast, brunch, or even a special breakfast-for-dinner treat. The baked potatoes are stuffed with creamy mashed potatoes, crispy bacon, and topped with a perfectly cooked egg to add richness. Whether you’re feeding a crowd or just indulging yourself, this recipe is sure to be a hit.

Why You’ll Love This Recipe

Here’s why Twice Baked Breakfast Potatoes will quickly become a favorite:

Comforting and Filling: This dish combines all your breakfast favorites—potatoes, eggs, bacon, and cheese—into one hearty meal. It’s filling, flavorful, and guaranteed to satisfy your morning hunger.
Customizable: You can tweak the ingredients to suit your tastes. Add more cheese, swap bacon for sausage, or even throw in some veggies like spinach or bell peppers for extra flavor and nutrients.
Perfect for Meal Prep: These potatoes can be baked in advance and stored in the fridge for easy reheating. They’re perfect for meal prep and make a delicious breakfast all week long.
Impressive Yet Simple: The twice-baked potatoes look impressive but are surprisingly easy to make. They’re the perfect dish for a weekend brunch, family gathering, or a special breakfast occasion.
All-in-One Breakfast: With potatoes, bacon, cheese, and eggs, you get a complete breakfast in a single dish. It’s a fun and tasty way to enjoy the traditional breakfast ingredients in a fresh, exciting way.

Ingredients You’ll Need

To make these delicious Twice Baked Breakfast Potatoes, you’ll need the following ingredients:

For the Potatoes:

3 large russet potatoes
1 tablespoon avocado oil
½ teaspoon salt (for roasting)
¼ teaspoon black pepper (for roasting)

For the Filling:

3 tablespoons unsalted butter
½ cup whole milk, hot
½ teaspoon salt (for mashed potatoes), more to taste
¼ teaspoon black pepper (for mashed potatoes)
6 slices beef bacon, each cut in half
¾ cup shredded cheddar cheese

For the Topping:

6 large eggs
Salt and black pepper, to taste

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Let’s Get Started

Now that you have all your ingredients ready, let’s dive into the step-by-step process for making Twice Baked Breakfast Potatoes.

Roast the Potatoes
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry with a paper towel. Rub the potatoes with avocado oil, salt, and black pepper, then place them directly on the oven rack. Roast for 45-60 minutes, or until the potatoes are fork-tender.
Cook the Bacon
While the potatoes are roasting, cook the bacon. Heat a large skillet over medium heat and add the bacon slices. Cook until crispy, turning occasionally to prevent burning. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. After it cools slightly, chop the bacon into small pieces. Set aside.
Prepare the Mashed Potato Filling
When the potatoes are done roasting, remove them from the oven and allow them to cool for a few minutes. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato skin to maintain the shape of the potato.
Place the scooped-out potato into a mixing bowl. Add the butter, hot milk, salt, and black pepper. Mash until the potatoes are smooth and creamy. Taste and adjust the seasoning as needed. Stir in half of the chopped bacon and ¾ cup of shredded cheddar cheese.
Stuff the Potatoes
Carefully spoon the mashed potato mixture back into the potato skins, dividing the filling evenly between the halves. Press the filling gently to compact it, but be sure not to break the skins.
Top with Bacon and Cheese
Sprinkle the remaining chopped bacon on top of the mashed potato filling and top with the remaining cheddar cheese. Place the stuffed potatoes on a baking sheet.
Bake the Potatoes Again
Return the stuffed potatoes to the oven and bake for 10-15 minutes, or until the cheese is melted and the filling is heated through.
Cook the Eggs
While the potatoes are baking, cook the eggs. You can cook them in any style you prefer (fried, scrambled, or poached), but sunny-side-up or over-easy works best for this recipe, as the runny yolk adds a rich, delicious sauce to the potatoes.
Assemble and Serve
Once the potatoes are done baking, remove them from the oven and top each with a cooked egg. Season with salt and pepper to taste. Garnish with fresh herbs like chives or parsley, if desired. Serve hot and enjoy your Twice Baked Breakfast Potatoes!

Servings and Pairing

This recipe makes 6 servings, with each serving consisting of one stuffed potato half topped with a perfectly cooked egg. It’s great for a family breakfast, brunch gathering, or meal prep for the week.

Pairing Suggestions:

Fruit Salad: Serve with a fresh fruit salad for a light and refreshing contrast to the richness of the potatoes and bacon.
Coffee or Fresh Juice: Complement the meal with a freshly brewed cup of coffee or a glass of fresh orange juice for the ultimate breakfast experience.

Variations

You can easily adjust this recipe to fit your personal preferences. Here are a few variations to try:

Vegetarian Option: Skip the bacon and add sautéed mushrooms, spinach, or bell peppers to the mashed potatoes for a savory, veggie-packed filling.
Spicy Kick: Add a dash of hot sauce or diced jalapeños to the mashed potatoes for some extra heat.
Different Cheeses: Try mixing up the cheese blend. Gruyère, gouda, or Monterey Jack are all delicious alternatives to cheddar.
Add Avocado: Top the potatoes with some fresh avocado slices for added creaminess and a burst of flavor.

Storage Tips

Twice Baked Breakfast Potatoes store well and can be enjoyed for several days:

Refrigeration: Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the stuffed potatoes before baking. Place them on a baking sheet in the freezer to freeze individually, then transfer them to a freezer-safe container. When ready to bake, simply reheat them in the oven at 375°F (190°C) for about 30 minutes, then top with a fresh egg before serving.
Reheating: To reheat refrigerated leftovers, place the stuffed potatoes on a baking sheet and bake at 350°F (175°C) for 15-20 minutes. If the egg is already cooked, reheat the potatoes and add a fresh egg just before serving.

FAQs

Can I make these potatoes ahead of time?

Yes, you can prepare the potatoes and mash the filling ahead of time. Simply stuff the potatoes and refrigerate them until you’re ready to bake them. Just bake them for about 20 minutes when you’re ready to serve.

Can I use another type of potato?

While russet potatoes are ideal for this recipe because of their size and texture, you can use other potatoes like Yukon Gold or sweet potatoes if you prefer. Just note that sweet potatoes will create a different flavor profile.

What type of eggs should I use?

You can cook the eggs any way you like, but fried eggs with runny yolks are often the best choice for twice-baked potatoes because the yolk adds a delicious richness when cut into.

Final Thoughts

Twice Baked Breakfast Potatoes are the ultimate breakfast dish, combining all your favorite morning flavors in one easy-to-make recipe. The combination of crispy potato skins, creamy mashed potatoes, savory bacon, and melty cheese makes for a hearty meal that will leave you feeling full and satisfied. Whether you’re looking for a cozy weekend breakfast or a special brunch dish, this recipe will quickly become a family favorite. So, grab your ingredients, get baking, and enjoy a comforting, satisfying breakfast that’s sure to impress!

Twice Baked Breakfast Potatoes