Twice Baked Breakfast Potatoes Recipe

Imagine waking up to golden, crispy potatoes bursting with creamy, cheesy goodness and bits of smoky bacon in every bite—that’s exactly what this Twice Baked Breakfast Potatoes Recipe delivers. It’s like all the best parts of breakfast wrapped up into one easy and satisfying dish. Whether you’re hosting a lazy weekend brunch or just want to delight your family with something a little more special during the week, these potatoes hit the spot perfectly.

I first tried this recipe on a chilly Sunday morning when I wanted something cozy but not too fussy. What makes it truly special is how the texture combines a crispy potato skin and fluffy, rich insides loaded with eggs, cheese, and bacon. Once you master this, it becomes your go-to for impressing guests or treating yourself. Plus, they’re surprisingly simple to customize, so you’ll find a version you love.

Ingredients You’ll Need

These ingredients come together beautifully to create that perfect balance between creamy and crispy, savory and cheesy. Using simple staples you probably have on hand makes this called-for twice baked breakfast potatoes recipe super approachable.

• Russet potatoes: Their starchy texture makes for that fluffy interior, plus crispy edges when baked.
• Unsalted butter: Adds richness without overpowering the other flavors.
• Heavy cream: Makes the potato mixture luxuriously creamy and smooth.
• Cooked bacon slices: I love using thick cut for max smoky crunch, but you can use turkey bacon or veggie alternatives too.
• Eggs: They help bind everything together and add protein for a hearty meal.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and gives that signature savory punch.
• Thinly sliced chives: Freshness and color here brighten up each bite.
• Salt and pepper: Season to taste; I find a generous pinch really elevates flavors.

Variations

One thing I adore about the Twice Baked Breakfast Potatoes Recipe is how easy it is to tweak it to your liking. Feel free to get creative—this dish is basically a blank canvas for breakfast indulgence.

• Vegetarian variation: Skip the bacon and toss in sautéed mushrooms or roasted bell peppers instead. I did this once when friends had dietary restrictions, and it was a total hit.
• Spicy kick: Add a pinch of cayenne or dice some jalapeños for a breakfast with a little heat. It wakes up your taste buds beautifully.
• Different cheeses: Try pepper jack or smoked gouda for an interesting twist. Mixing cheeses can amp up the richness.
• Herbs and greens: Besides chives, you can use fresh parsley, dill, or even baby spinach folded in for color and freshness.

How to Make Twice Baked Breakfast Potatoes Recipe

Step 1: Bake the Potatoes Until Tender

Start by scrubbing your russet potatoes and pricking them all over with a fork. This lets steam escape during baking so they cook evenly without bursting. Pop them directly on the oven rack at 400°F (205°C) for about 45-60 minutes. You’ll know they’re done when a fork slides in easily without resistance. This step is key to getting that fluffy inside for the second bake.

Step 2: Scoop and Mash the Potato Filling

Once your potatoes cool enough to handle, slice them in half lengthwise and carefully scoop out the insides, leaving a thin shell. Don’t scoop too deep or the skins might crack later. Place the scooped potato in a mixing bowl and mash with butter and heavy cream until creamy and smooth—no lumps here! Season with salt and pepper to taste for that perfect base flavor.

Step 3: Mix in Bacon, Eggs, and Cheese

Chop your cooked bacon slices and fold them into the warm potato mixture along with shredded cheddar and the beaten eggs. The eggs help everything bind together during your second bake, so don’t skip them. I like to mix gently but thoroughly so every bite gets a bit of that salty bacon and melty cheese.

Step 4: Fill and Bake Again Until Set

Spoon the mashed potato mixture back into the potato skins, mounding them slightly. Place them on a baking sheet and return to the oven at 375°F (190°C) for about 15-20 minutes. You’re looking for golden edges and a firm, but not rubbery, middle. The eggs will set and the cheese will melt into a luscious topping. Don’t forget to sprinkle chives on top just before serving—it adds that bright, fresh finish.

How to Serve Twice Baked Breakfast Potatoes Recipe

Garnishes

I swear by fresh chives for that perfect pop of color and mild oniony flavor that breaks up the richness. Sometimes I add a dollop of sour cream or a sprinkle of extra cheese right before serving if I’m feeling indulgent. A dash of hot sauce doesn’t hurt either, especially if you like a little zing!

Side Dishes

These potatoes are a hearty meal on their own, but I love pairing them with crispy bacon or sausage and a fresh fruit salad to balance richness with sweetness and acidity. A simple green salad with a light vinaigrette also works if you want something green and refreshing alongside.

Creative Ways to Present

For a brunch party, I arrange the potatoes on a wooden board with bowls of sour cream, salsa, and chopped herbs for guests to customize their own. Another fun idea: turn these into mini single-servings by using small fingerling potatoes—perfect for bite-sized treats at gatherings or holiday breakfasts.

Make Ahead and Storage

Storing Leftovers

I store leftover twice baked potatoes in an airtight container in the fridge for up to 3 days. Make sure they cool completely before sealing to avoid sogginess. When refrigerated properly, they hold onto most of their flavor and texture, making them great for next-day breakfasts or quick snacks.

Freezing

If you want to freeze them, I recommend doing so before the second bake. Scoop and mix the potato filling, then freeze it separately in a freezer-safe container. When ready to enjoy, thaw overnight and bake fresh for best texture. Freezing fully baked potatoes can sometimes lead to watery insides, so I avoid that.

Reheating

To reheat, pop your potatoes in a preheated oven at 350°F (175°C) for 10-15 minutes. This brings back the crisp skin and warms the filling evenly. I avoid microwaving since it often makes them soggy, but in a pinch, a short 30-second zap followed by a quick oven toast works.

FAQs

Final Thoughts

I’ll be honest—this Twice Baked Breakfast Potatoes Recipe quickly became one of my absolute favorites because it feels like a warm hug on a plate. The blend of creamy potato, melty cheese, and salty bacon makes every bite comforting and satisfying. Plus, it’s a fantastic way to turn humble ingredients into something a little extra special. I hope you give it a try soon and find yourself as hooked as I am. Trust me, your breakfast game will never be the same!

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