Twice Baked Breakfast Potatoes – 5 Irresistible Steps
These Twice Baked Breakfast Potatoes are filled with creamy mashed potato, melty cheddar cheese, savory turkey bacon, and perfectly baked eggs. Crispy on the outside and soft in the center, this hearty baked potatoes breakfast is ideal for weekend brunch, holiday mornings, or meal prep.
Equipment
- Baking Sheet
- Mixing bowl
- Potato masher or fork
- Knife
- Spoon or Melon Baller
Ingredients
Main Ingredients
- 2 medium russet potatoes scrubbed and dried
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 large eggs room temperature preferred
- 4 slices turkey bacon cooked
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh chives finely chopped
- salt to taste
- black pepper to taste
Instructions
- Step 1: Preheat oven to 400°F. Place potatoes directly on the oven rack and bake for 40 to 45 minutes until fork tender. Remove and allow to cool for 15 minutes.Step 2: Slice each potato in half lengthwise. Scoop out the center, leaving a quarter inch border. Carefully shave a thin slice from the bottom of each half so they sit flat.Step 3: Mash the scooped potato flesh with butter and heavy cream until smooth. Season with salt and pepper. Spoon about 1 tablespoon of mashed potato back into each shell and sprinkle lightly with cheddar cheese.Step 4: Place one slice of cooked turkey bacon into each potato half. Crack one egg carefully into each shell.Step 5: Reduce oven temperature to 375°F. Bake for 18 to 24 minutes until egg whites are set. Sprinkle remaining cheese during the last 2 minutes. Garnish with fresh chives and serve warm.
Notes
Leave enough potato around the edges to maintain structure during the second bake. If any holes appear in the skin, patch them with mashed potato before adding eggs. For fully set yolks, bake an additional 3 to 5 minutes. These can be assembled ahead and baked fresh for serving.
Nutrition Facts: