Twice Baked Breakfast Potatoes

Twice-baked breakfast potatoes bring comfort and flavor to your table, combining crispy baked potato skins with creamy mashed potato, gooey cheddar, smoky beef bacon and a perfectly baked egg nestled in the center. This breakfast always wins hearts at my house. It is protein-packed and ideal for meal prep or a luxurious weekend treat.

When I first made these for a family brunch, everyone went back for seconds. Now it is a regular request for holidays and lazy Sundays.

Ingredients

• Russet potatoes: These hold their shape after baking and their flesh mashes up fluffy. Look for ones that feel firm and do not have a lot of blemishes
• Avocado oil: Gives you crispy skins and a mild flavor. Go with a neutral oil if needed
• Salt and black pepper: For perfectly seasoned potatoes and filling. Use flaky salt if you want a little pinch at the end
• Unsalted butter: Essential for richness in the mashed potato filling. Go for real butter
• Whole milk: Warms and smooths out the mashed filling. Hot milk helps make it creamy without lumps
• Beef bacon: Adds a smoky savory bite that pairs perfectly with potato and cheese. Thick cut works best for layering
• Shredded cheddar cheese: Melts into the filling so you get stretchy cheesy bites. Extra sharp cheddar gives bold flavor
• Eggs: A golden yolk makes these visually impressive and adds lovely texture and protein. Go for fresh large eggs

Step-by-Step Instructions

Bake the Potatoes:

Wash the potatoes really well and poke holes all over with a fork. Toss with avocado oil and season with salt and black pepper. Place them right on the oven rack and bake at four hundred degrees until they are fork tender and the skin looks crisp. Let them cool just enough to handle

Prepare the Filling:

Cut each potato in half lengthwise. After scooping out the inside leave a sturdy shell to hold the filling. Mash the warm potato flesh with butter hot milk salt and black pepper until creamy and smooth

Assemble:

Return most of the mashed potatoes back into the shells making sure to create a well in the center of each. Place two pieces of beef bacon into the well then cover with a good sprinkle of cheddar cheese. Carefully crack an egg into the center and season with more salt and pepper

Bake Again:

Get the stuffed potatoes back on a baking tray and bake at three hundred fifty degrees until the egg whites look set and the yolks still have a little wobble. This usually takes about fifteen to twenty minutes

Serve and Enjoy:

Let them settle for a minute so everything holds together. Dig in with a fork and enjoy the creamy mashed interior with that runny egg and crisp bacon topping

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My favorite part is always the runny egg yolk sinking into the soft mashed potato. One time my son helped crack the eggs and got so excited seeing the golden centers. It turned a simple breakfast into a special family memory.

Storage Tips

Store leftovers in the fridge in an airtight container for up to three days. To reheat bake them at three hundred fifty degrees until the eggs are warmed through. If you prefer not to bake the eggs ahead leave the potato shells unfilled then add your egg fresh when reheating for best texture.

Ingredient Substitutions

You can swap turkey bacon or regular pork bacon for beef bacon. Try Monterey Jack or pepper jack for a different cheesy flavor. For extra veggies add sautéed spinach or bell peppers to the mashed potato mixture before stuffing the shells. Plant-based bacon and cheese work for a vegetarian version just skip the eggs or use a vegan substitute.

Serving Suggestions

A bright breakfast salad with arugula and a squeeze of lemon is lovely alongside. Fresh fruit or a quick tomato salsa adds color and brightness to your plate. Serve these potatoes with coffee and orange juice for a complete hearty morning meal.

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Cultural Roots of Stuffed Potatoes

Stuffed potatoes appear in cuisines all around the globe from British jacket potatoes to stuffed Turkish kumpir. This American brunch twist brings together familiar breakfast flavors in a playful and satisfying way. Potatoes have a special way of bringing people together at the table and this is one of my favorite ways to showcase their versatility.

Recipe FAQs

→ Can I use another type of potato?

Russet potatoes work best due to their sturdy skin and fluffy interior, but Yukon Golds can also be used for a creamier texture.

→ What kind of bacon can I substitute for beef bacon?

Pork bacon, turkey bacon, or vegetarian bacon alternatives all work well—just crisp them before adding to the potatoes.

→ How do I keep the egg yolk runny?

Bake just until the egg whites are set but the yolk jiggles slightly. Check after 15 minutes for your desired doneness.

→ Can I assemble these ahead of time?

Yes, you can prepare the potato shells and filling a day in advance. Add the egg and bake just before serving for best results.

→ Are these naturally gluten-free?

Yes, all ingredients listed are gluten-free, but always check product labels for any potential additives or cross-contamination.

→ Can I add extra vegetables or cheese?

Feel free to mix in sautéed spinach, bell peppers, or extra cheese for added flavor and nutrition.