Twice Baked Breakfast Potatoes

These twice baked breakfast potatoes make a satisfying morning meal that feels indulgent yet easy enough for busy weekends or relaxed brunches. They bring together creamy mashed potatoes, crispy beef bacon, melted cheddar cheese, and a perfectly cooked egg in one baked package. This dish always fills the kitchen with comforting aromas and keeps everyone happy around the table.

I first made this on a lazy Sunday when I wanted something special but fuss-free. It quickly became a family favorite that we revisit whenever we want a breakfast that feels like a treat.

Ingredients

• 3 large russet potatoes: choose firm, smooth potatoes with no green spots for the fluffiest results
• 1 tablespoon avocado oil: a high smoke point oil to keep the potato skins crisp during baking
• Salt and black pepper: essential for seasoning both the exterior and the creamy mashed center
• 3 tablespoons unsalted butter: adds richness and smooth texture to the mashed potatoes, avoid salted to control seasoning precisely
• Half a cup whole milk, warmed: helps create a silky mash without cooling too quickly
• 6 slices beef bacon: offers a hearty, smoky crunch that contrasts with the soft potato
• Three quarters cup shredded cheddar cheese: pick a sharp cheddar for extra flavor that melts nicely
• 6 large eggs: the crowning touch, adding protein and a gooey yolk that ties all flavors
• Extra salt and black pepper on hand: for final seasoning

Instructions

Bake The Potatoes:

Preheat your oven to 400 degrees Fahrenheit. Begin by scrubbing the russet potatoes under cool water to remove any dirt and pat dry. Poke holes all over each potato using a fork to let steam escape evenly while roasting. Rub them all over with avocado oil then season with salt and black pepper. Place the potatoes directly on the oven rack to allow air to circulate around them and bake for 50 to 60 minutes until a fork slides in easily. Remove and let them cool just enough to handle safely.

Prepare The Filling:

Slice each roasted potato in half lengthwise, then gently scoop out most of the inside flesh with a spoon, leaving a shell thick enough to hold its shape. Mash the scooped potato in a bowl with unsalted butter and warm whole milk until smooth. Season again with salt and black pepper to bring out the flavors fully.

Assemble The Potatoes:

Return most of the creamy mashed potato into the hollowed shells, pressing down lightly in the center to create a small well. Lay two halves of beef bacon in each potato center, sprinkle shredded cheddar evenly over the bacon and carefully crack one egg on top. Finish with a light sprinkle of salt and pepper to taste.

Bake Again:

Place your assembled potatoes on a baking tray and bake at 350 degrees Fahrenheit for about 15 to 20 minutes. Keep an eye to make sure egg whites are set but the yolk remains soft or runny according to your preference. This second bake melds everything beautifully.

Serve And Enjoy:

Let the potatoes rest for a few minutes before serving to let the egg settle and make it easier to eat. This breakfast bite is decadent yet comforting and best enjoyed warm.

My favorite part is the crispy bacon hiding inside the soft mashed potato topped with a gently cooked egg. It reminds me of childhood mornings when we’d savor something homemade that felt a little luxurious without any hurry.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, place in a 350 degree oven until warmed through to keep the skins crisp and egg texture pleasant. Avoid microwaving as it can make the potato soggy and the egg rubbery.

Ingredient Swaps

Try turkey bacon or a plant-based bacon alternative for a lighter or vegetarian-friendly dish. Substitute the cheddar with Gruyere or Monterey Jack for a different flavor profile that still melts well. Use almond milk or oat milk instead of whole milk to keep it dairy free though this will slightly change the texture.

Serving Ideas

Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness. Add a spoonful of sour cream or Greek yogurt on top for extra creaminess and tang. Pair with roasted tomatoes or sautéed spinach for a colorful plate.

This meal never fails to bring smiles especially on slow weekend mornings when we make it a ritual to eat together. It’s hands off for the most part so you can sip coffee or chat while it bakes. The combination of crispy edges, creamy mash, and that perfect egg yolk run is just unbeatable.

Frequently Asked Recipe Questions

→ What type of potatoes work best for this dish?

Large russet potatoes are ideal due to their fluffy texture and sturdy skin that holds the filling well.

→ How do I ensure the eggs cook properly without overcooking?

Bake the assembled potatoes at 350°F for 15-20 minutes until egg whites are set but yolks remain slightly runny for the perfect balance.

→ Can I prepare the mashed potatoes in advance?

Yes, mash the scooped potato insides ahead of time, but assemble and bake fully just before serving for freshest results.

→ What are good cheese alternatives to cheddar for this dish?

Gruyere, Monterey Jack, or a mild sharp white cheese work well and complement the flavors nicely.

→ How can I add extra flavor to the mashed potato filling?

Incorporate minced garlic or fresh herbs like chives or green onions directly into the mash for added depth.