Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe
Delicious Twice Baked Breakfast Potatoes featuring creamy mashed potato filling, crispy bacon, melted cheddar, and a perfectly baked egg, all baked inside hollowed-out russet potato skins. A hearty and comforting breakfast perfect for weekend mornings or brunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 9 minutes
- Total Time: 1 hour 39 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
Filling
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- salt and pepper to taste
Toppings
- 4 sliced cooked thick cut bacon
- 4 medium eggs
- ½ cup shredded cheddar
- thinly sliced chives
Instructions
- Preheat the Oven: Set your oven to 400˚F to prepare for baking the potatoes.
- Bake the Potatoes: Place the whole, pricked russet potatoes directly on the oven rack in the center. Bake for 40 to 45 minutes until tender inside.
- Cool the Potatoes: Remove baked potatoes from the oven and let them cool for about 15 minutes to handle safely.
- Hollow the Potatoes: Slice each potato lengthwise in half. Carefully scoop out the centers into a bowl, leaving shells intact.
- Level the Potato Shells: Turn potato halves over and slice the bottoms gently to create a level base, ensuring they don’t tip over.
- Make the Mashed Filling: Add butter and heavy cream to the scooped potato flesh. Mash until smooth and season with salt and pepper to taste.
- Assemble First Layer: Spread about 1 tablespoon of mashed potato mixture into the bottom of each hollow shell and sprinkle 1 tablespoon shredded cheddar on top.
- Add Bacon and Egg: Place one slice of cooked bacon on each half, then crack a raw egg on top of the bacon.
- Bake Again: Transfer the filled potatoes to a baking sheet. Reduce oven temperature to 375˚F and bake for 18 to 24 minutes or until egg whites set but yolks remain runny.
- Finish and Serve: Sprinkle remaining cheddar cheese on top of each potato, season with salt and pepper, and garnish with thinly sliced chives before serving.
Notes
- You can prepare the baked potatoes, scoop, and level the shells ahead of time for faster assembly on serving day.
- To avoid runny yolks, bake a few minutes longer or beat the eggs before adding for a quiche-style filling.
- Sweet potatoes can be used in place of russet potatoes for a different flavor.
- For a vegetarian option, replace bacon with crispy sautéed mushrooms.
- Try different melting cheeses like Monterey Jack, Gruyere, or Fontina instead of cheddar.
- Additional herbs such as minced thyme, cilantro, or basil complement chives nicely as garnish.
Keywords: twice baked potatoes, breakfast potatoes, baked eggs, bacon breakfast, cheesy potatoes, brunch recipe, stuffed potatoes