Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe

If you’re on the lookout for a breakfast recipe that’s comforting, satisfying, and a little fancy without being complicated, you’re going to love this Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe. It’s like a hearty morning hug in food form—crispy potato skins filled with creamy mashed potatoes, crispy bacon, gooey cheddar, and that dreamy runny egg on top. Breakfast just feels more special when you bite into these, and they work perfectly for weekend brunches or lazy mornings when you want to impress without stress.

I’ve made this dish countless times for friends and family, and it never fails to get “mmm” sounds and requests for seconds. You’re really getting comfort, protein, and that gorgeous combination of flavors all in one bite. Plus, the runny egg makes it feel restaurant-worthy but perfectly doable at home. This Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe is one I’m excited for you to try—it’s a crowd-pleaser and can easily become your go-to weekend indulgence.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in layering flavors and textures. From the hearty russet potatoes to the melty cheddar and savory bacon, these ingredients blend beautifully. When shopping, try to pick fresh eggs with bright yolks and thick-cut bacon for the best taste and texture.

• Russet Potatoes: These are starchy and bake up fluffy inside, which makes perfect mashed filling.
• Unsalted Butter: Adds creaminess without extra salt—you control seasoning better this way.
• Heavy Cream: The secret to super creamy mashed potatoes that aren’t gluey.
• Thick Cut Bacon: Provides smoky, crunchy texture that contrasts with the soft potato and melted cheese.
• Eggs: Fresh, large eggs with runny yolks bring that luscious, rich finish that ties everything together.
• Shredded Cheddar: Sharp cheddar gives bold flavor and melts smoothly over the potatoes.
• Chives: Adds a subtle oniony freshness and nice color contrast.
• Salt and Pepper: Simple but essential seasoning to enhance all the flavors.

Variations

I love that this recipe is so easy to customize based on what you have or your personal preferences. Don’t hesitate to swap out ingredients or add a twist to make it your own. Here are a few ways I’ve played around and loved the results.

• Sweet Potato Version: I replaced russets with sweet potatoes once, and the subtle sweetness paired surprisingly well with the savory bacon and sharp cheddar.
• Vegetarian Twist: Instead of bacon, I sautéed mushrooms until crispy—this was a great alternative for my vegetarian friends and just as delicious.
• Cheese Swaps: Monterey Jack, Gruyère, or Fontina melt beautifully if you want a different flavor profile.
• Herbs: I sometimes mix chopped basil or thyme with the chives to add a fresh herbal note that brightens the richness.

How to Make Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe

Step 1: Bake the Potatoes Until Tender

Start by preheating your oven to 400˚F. Pop the scrubbed russet potatoes directly onto the oven rack—this helps them cook evenly and develop a crispy skin. Bake for about 40 to 45 minutes until a fork slides in easily and the insides are tender. Patience here is key: rushing the baking phase can result in undercooked centers, and you don’t want that. Once done, let them cool for 15 minutes so you can handle them without burning your fingers.

Step 2: Hollow and Prepare the Potato Shells

Slice the potatoes in half lengthwise, then gently scoop out the insides into a bowl, leaving just a thin shell that holds its shape. To keep the shells stable, flip them over and carefully level the bottoms by slicing just enough to create a flat base—be careful not to cut through the shell! I learned this trick from a friend who loves deviled eggs; stabilizing the shell makes baking and serving way less messy.

Step 3: Mash the Filling and Assemble

Mix the scooped potato flesh with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste. Spread a little of this mashed potato into each potato shell, then sprinkle on some cheddar. Next, add a slice of cooked bacon to each half, then crack a fresh egg right on top, resting gently on the bacon and mash. It might feel a bit delicate, but trust me, this layering gives you incredible flavor and texture in each bite.

Step 4: Final Bake for Runny Perfection

Place the filled potato halves on a baking sheet and reduce your oven temperature to 375˚F. Bake them for 18 to 24 minutes, just long enough for egg whites to set while keeping those yolks gloriously runny. If you’re worried about undercooking, keep a close eye after 18 minutes—every oven is a little different. When the eggs look just right, sprinkle remaining cheddar on top, add a pinch of salt and pepper, and finish with the fresh chives. The cheese melts beautifully and adds a lovely, sharp note at the end.

How to Serve Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe

Garnishes

I like to keep it simple with sliced chives for a fresh, mild onion flavor and pretty green color. Sometimes I sprinkle a little smoked paprika or cracked black pepper for an extra pop. A drizzle of hot sauce or a wedge of avocado on the side can also be fantastic if you want a little more complexity.

Side Dishes

These breakfast potatoes pair wonderfully with a crisp green salad or some roasted cherry tomatoes to add brightness. If you want a fuller brunch, some lightly buttered toast or fresh fruit salad balances out all the richness perfectly. Personally, I love serving these with a cup of strong coffee and a side of sautéed spinach to sneak in some greens.

Creative Ways to Present

For a dinner party or special brunch, I’ve served these twice baked potatoes nested on a bed of arugula and sprinkled with crumbled crispy bacon bits on top. Another time, I added a dollop of sour cream and a sprinkle of smoked paprika to mimic loaded baked potato flavors. Presentation-wise, using individual small potatoes or mini hash browns can make bite-sized versions that are perfect for finger foods.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the refrigerator for up to two days. To keep the potato shells from getting soggy, I separate the mashed potato filling and bacon if I can, then reassemble before reheating. If you’re short on time, just cover tightly and refrigerate—it still tastes great reheated.

Freezing

Freezing works best if you freeze the mashed potato mixture and bacon separately. I usually don’t freeze the entire assembled potato because the egg doesn’t freeze well raw. If you want to prep components ahead, this method has saved me a ton of time on busy mornings!

Reheating

The best way I found to reheat leftover Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe is in a 350˚F oven for about 15 minutes. This keeps the potatoes crispy and reheats evenly without drying out. If you want a runny yolk, I usually add a fresh egg on top before reheating for just the final few minutes.

FAQs

Final Thoughts

This Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe holds a special place in my kitchen rotation because it’s simple yet indulgent, and it always brings smiles to the table. It’s the kind of recipe that feels like a little celebration first thing in the morning, and the runny egg yolk—oh, that silky yolk—just makes every bite that much better. I can’t wait for you to try it and make it part of your weekend traditions, too!

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