Twice Baked Breakfast Potatoes

These twice baked breakfast potatoes are the ultimate cozy brunch treat for slow mornings or a special breakfast spread. Each potato half combines fluffy mash, melted cheddar, beef bacon, and a jammy egg all in one, making it a whole meal in a crispy potato shell.

My family begs for these on holidays and lazy Sundays I first made them on a cabin weekend and now it is tradition to serve with fruit and coffee every time

Ingredients

• Russet potatoes: best for fluffy baked potato centers look for ones with smooth skins and similar size so they bake evenly
• Avocado oil: has a high smoke point and helps crisp the skins you can use olive oil if that is what you have
• Salt: brings out the natural potato flavor always taste as you season to match your preference
• Black pepper: adds a subtle heat and depth freshly ground if you can
• Unsalted butter: gives rich texture to the mash use high quality for best taste
• Whole milk: makes the filling ultra creamy warm it first so the mash stays fluffy
• Beef bacon: gives savory salty flavor look for thick slices so they stay meaty when baked you can use turkey bacon or omit for vegetarian
• Cheddar cheese: delivers that classic melty top use sharp cheddar for a punchier bite always shred from a block for better melt
• Large eggs: are the protein star make sure they are fresh and crack them right before baking to keep the yolks runny

Instructions

Prep and Roast Potatoes:

Scrub your russet potatoes clean and dry them well With a fork poke holes all over each potato to let steam escape Coat them in avocado oil then sprinkle the skins all over with salt and pepper Slide them straight onto the oven rack and roast at four hundred degrees Fahrenheit for fifty to sixty minutes The potatoes are ready when a fork pierces the flesh easily Let them cool for at least ten minutes so you can handle them safely

Make the Mashed Potato Filling:

Once the potatoes are cool enough slice each one down the middle lengthwise Using a spoon scoop out most of the flesh leaving a sturdy shell about one quarter inch thick Place the scooped potato in a large bowl Mash well with unsalted butter and hot whole milk Keep mixing until smooth and fluffy then season with salt and black pepper to your taste Sampling as you go helps you get just the right balance

Fill and Top the Shells:

Spoon the mashed potato mixture back into each shell packing gently and pressing the center to form a well This gives space for toppings Lay two pieces of beef bacon into each well Sprinkle generously with shredded cheddar cheese and gently crack one egg on top of each potato half Be careful so the yolk stays intact Sprinkle with a little extra salt and pepper

Bake with Toppings:

Arrange the stuffed halves on a baking sheet and bake at three hundred fifty degrees Fahrenheit for fifteen to twenty minutes The egg whites should be set while the yolks remain slightly runny Cool for a few minutes before serving so all the layers stay together when you dig in

I love cheddar for its sharp bite and gooey melt but you can experiment with other cheeses One snowy morning my son asked to add hot sauce and we never looked back sometimes I even put fresh herbs on top if I have them

Storage Tips

Refrigerate leftovers in an airtight container They stay fresh for up to three days To reheat place in a three hundred seventy five degree oven until warmed through This keeps the potato crisp while gently heating the egg If freezing skip adding the eggs until bake day Otherwise freeze fully assembled potatoes in foil and bake from frozen adding eggs halfway through

Ingredient Substitutions

You can use turkey bacon or keep it vegetarian with sautéed mushrooms and spinach For dairy free try using vegan butter and plant milk Smoked gouda or Monterey Jack are great cheese swaps if you are out of cheddar

Serving Suggestions

I love serving these with a side of mixed fruit or crisp leafy salad Try fresh salsa or hot sauce drizzled on top for a little kick For a brunch platter add breakfast sausages and a bowl of Greek yogurt

Cultural Notes

Twice baking potatoes is a beloved American comfort food twist Fusing classic baked potatoes with breakfast flavors gives you a full meal with roots in hearty diner fare This is one of those dishes that brings families together around the table

Seasonal Adaptations

Add sautéed bell peppers and cherry tomatoes in summer Stir fresh chives scallions or parsley into the mash during spring Top with roasted mushrooms or caramelized onions in fall and winter

Success Stories

Friends often text me pictures when they make these for company and rave how everyone asks for seconds They are always a hit at potlucks and make an easy crowd pleasing holiday breakfast

Freezer Meal Conversion

Prepare potatoes through filling with mash and toppings except the egg Freeze in a single layer Once ready to bake thaw overnight and add the egg before final baking This way you always have a special breakfast ready in the freezer

No matter how you serve these twice baked breakfast potatoes they always make mornings feel extra special Quick to reheat and guaranteed to please a crowd they are sure to become your next breakfast tradition

Recipe FAQs

→ How do you ensure potato shells stay intact?

Allow the roasted potatoes to cool slightly before scooping so the skins firm up, leaving a sturdy shell for filling.

→ Can I substitute beef bacon?

Yes, turkey bacon or traditional pork bacon work well. For a vegetarian version, try sautéed mushrooms or spinach.

→ How can I make the eggs less runny?

Bake the filled potatoes a few extra minutes, checking for desired yolk consistency before removing from the oven.

→ What cheese alternatives complement this dish?

Monterey Jack, Swiss, or pepper jack cheese can be used in place of cheddar for different flavor profiles.

→ What's the best way to reheat leftovers?

Reheat in the oven at 350°F until warmed through to maintain crispness and avoid soggy potatoes.