Twice Baked Breakfast Potatoes Recipe

If you are looking for a breakfast dish that combines comfort, a touch of indulgence, and a hearty start to your day, these Twice Baked Breakfast Potatoes are an absolute delight. Crispy roasted potato skins loaded with creamy mashed potatoes, smoky beef bacon, melted cheddar cheese, and topped with perfectly baked eggs create a dish that is both satisfying and impressive. Whether for a weekend brunch or a special morning treat, these potatoes bring warmth and flavor in every bite, giving your breakfast table an irresistible upgrade.

Ingredients You’ll Need

The beauty of making Twice Baked Breakfast Potatoes lies in the simplicity and quality of each ingredient. Every component, from the russet potatoes to the smoky bacon and creamy cheddar, plays a crucial role in building the layers of flavor and texture that make this dish unforgettable.

• 3 large russet potatoes: Perfect for roasting and holding the filling without getting soggy.
• 1 tablespoon avocado oil: Adds a subtle richness and helps achieve that crisp potato skin.
• ½ teaspoon salt (for roasting): Enhances the natural potato flavor during baking.
• ¼ teaspoon black pepper (for roasting): Provides a mild kick that balances the savory notes.
• 3 tablespoons unsalted butter: Brings creamy richness when mixed into the potato mash.
• ½ cup whole milk, hot: Ensures the mashed potatoes are silky and smooth.
• ½ teaspoon salt (for mashed potatoes), more to taste: Fine-tunes seasoning for the filling.
• ¼ teaspoon black pepper (for mashed potatoes): Adds a touch of warmth to the creamy inside.
• 6 slices beef bacon, each cut in half: Delivers smoky, savory goodness and a wonderful texture contrast.
• ¾ cup shredded cheddar cheese: Melts beautifully and adds sharp flavor that complements the potatoes perfectly.
• 6 large eggs: The crowning glory, providing richness and a lovely runny yolk when baked just right.
• Salt and black pepper, to taste: Final seasoning to make each bite pop.

How to Make Twice Baked Breakfast Potatoes

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good scrub to remove any dirt, then poke holes all over with a fork—this helps them roast evenly without bursting. Rub each potato with avocado oil, salt, and black pepper to season the skins and encourage crispness. Place the potatoes directly on the oven rack and bake for about 50 to 60 minutes until tender all the way through. When done, let them cool just enough to handle safely.

Step 2: Prepare the Filling

Slice each warmed potato in half lengthwise and gently scoop out most of the fluffy interior, leaving about a half-inch thick shell to keep sturdiness. Transfer the scooped potato into a bowl and mash it with butter, hot whole milk, salt, and pepper until creamy and smooth. This filling forms a lush base for the savory toppings ahead.

Step 3: Assemble the Potatoes

Spoon most of the mashed potato mixture back into the potato shells, pressing down gently in the center to create a small well. Nestle two halved slices of cooked beef bacon into the well, then generously sprinkle shredded cheddar cheese over the top. Carefully crack one egg on top of each potato, seasoning with additional salt and black pepper for flavor.

Step 4: Bake Again

Reduce your oven temperature to 350°F (190°C) and return the stuffed potatoes to bake for another 15 to 20 minutes. Keep an eye out for the egg whites to set while the yolks remain a touch runny—this perfect doneness adds a rich, velvety texture that’s simply irresistible.

Step 5: Serve and Enjoy

Allow your Twice Baked Breakfast Potatoes to cool slightly to avoid burning your mouth, then dig in and enjoy this ultimate breakfast treat. Each bite delivers a warm, cheesy, smoky, and gooey perfection that makes waking up early well worth it!

How to Serve Twice Baked Breakfast Potatoes

Garnishes

Adding fresh garnishes elevates the dish with bursts of freshness and color. Try chopped chives or green onions for a mild oniony bite and a lively green hue. A sprinkle of fresh parsley or cilantro adds brightness, while a dollop of sour cream or a drizzle of hot sauce can introduce creamy tang or spicy heat to the party.

Side Dishes

Twice Baked Breakfast Potatoes pair beautifully with a variety of other breakfast favorites. Serve alongside crispy sautéed spinach or roasted asparagus to sneak in some greens. Fresh fruit like berries or orange segments provide a sweet contrast. For a protein boost, consider pairing with breakfast sausages or a simple mixed greens salad dressed with lemon vinaigrette.

Creative Ways to Present

For an entertaining brunch, arrange the Twice Baked Breakfast Potatoes on a large platter garnished with fresh herbs and scattered cooked bacon pieces for extra flair. You can also offer mini versions using baby potatoes for a fun, bite-sized crowd-pleaser. Alternatively, serve them in individual ramekins for a cozy, plated look that impresses without effort.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftover Twice Baked Breakfast Potatoes in an airtight container in the refrigerator for up to three days. Keeping them properly covered prevents the potatoes from drying out and preserves the flavors for a quick and tasty next-day breakfast or snack.

Freezing

If you want to prepare these potatoes well in advance, freeze the assembled (but unbaked with the egg) Twice Baked Breakfast Potatoes. Wrap each potato individually in plastic wrap and place in a freezer-safe container. They will stay good for up to one month. When ready to enjoy, thaw overnight in the fridge before baking as directed.

Reheating

To reheat, place the Twice Baked Breakfast Potatoes in a preheated 350°F (175°C) oven for about 15 minutes or until warmed through. This method keeps the skins crisp and the filling creamy. Avoid microwaving if possible, as it tends to make the skins soft and the eggs rubbery.

FAQs

Can I use a different type of potato?

Russet potatoes are best because their starchy texture crisps nicely when baked and yields fluffy mashed potato filling. Yukon golds can work but may be less fluffy. Avoid waxy potatoes as they tend to be too dense and don’t crisp well.

What if I don’t eat beef bacon? Can I substitute?

Absolutely! You can replace beef bacon with turkey bacon, traditional pork bacon, or even sausage crumbles. For a vegetarian option, sautéed mushrooms or smoked paprika-marinated tofu can add great flavor.

Can I make these dairy-free?

Yes, swap the butter for a plant-based spread and use a non-dairy milk like almond or oat milk heated before mixing. Nutritional yeast can also be used as a cheesy flavor substitute if you want to skip dairy cheese.

How do I ensure the egg yolks stay runny?

Baking the filled potatoes at 350°F for 15 to 20 minutes is key. Check at 15 minutes by gently jiggling a potato; the whites should be set and opaque while the yolk remains softly jiggle. Timing may vary slightly depending on egg size and oven.

Can I prepare these the night before for breakfast?

Yes! You can bake the potatoes and prepare the filling, then assemble everything (except cracking the raw eggs) the night before. Keep them covered in the fridge and add fresh eggs to bake in the morning for the best texture and flavor.

Final Thoughts

There is something so wonderfully comforting and satisfying about these Twice Baked Breakfast Potatoes. They combine all the best breakfast flavors and textures into a single dish that feels both decadent and homey. I encourage you to try making them soon and discover how this dish can become a beloved favorite in your morning routine or weekend brunch rotation. Trust me, once you try them, you’ll find yourself reaching for these potatoes again and again.

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