This Hearty Breakfast Twice Baked Potato is the ultimate blend of crispy potato skins, creamy cheesy insides, smoky bacon, and a perfectly baked egg—all in one glorious, hand-held package. Each bite is brimming with breakfast comfort, and it’s as crave-worthy for brunch gatherings as it is for a luxurious solo treat!
Why You’ll Love This Recipe
- Breakfast All in One Bite: Every Hearty Breakfast Twice Baked Potato is a whole meal—from fluffy eggs to cheesy, bacon-studded mash—nestled in a crispy potato shell.
- Brunch Showstopper: This dish makes an impressive presentation for guests, but is simple enough to enjoy on a laid-back morning.
- Endlessly Customizable: The base recipe is delicious as written, but you can riff on fillings, toppings, and even dietary swaps to suit everyone at the table.
- Make-Ahead Friendly: Prep components in advance and bake fresh eggs right before serving for weekend ease.
Ingredients You’ll Need
This Hearty Breakfast Twice Baked Potato recipe shines with simple, everyday ingredients—each one chosen for the way it elevates flavor, brings creamy texture, or adds that irresistible pop of color. Let’s get into what you’ll need and why each addition makes a difference!
- Russet Potatoes: Their fluffy interiors and sturdy skins make them ideal for holding all the tasty fillings and baking up beautifully.
- Canola Oil: A light coating helps crisp up the skins in the oven, giving you that satisfying bite.
- Kosher Salt: Sprinkled on the outside and inside, this salt ensures every layer is seasoned just right.
- Butter: Mixed into the potato centers for that extra-rich, buttery mashed filling.
- Heavy Cream: Adds luscious creaminess, transforming mashed potatoes into pure comfort food.
- Bacon: Cooked and crumbled, bacon brings a savory, smoky punch that’s classic in any hearty breakfast spread.
- Shredded Cheddar Cheese: Melts into the mash for ooey-gooey cheesy goodness in every forkful.
- Garlic Powder & Onion Powder: A dynamic duo that gives depth of flavor, making every bite taste like home.
- Black Pepper: For just enough gentle heat and complexity.
- Large Eggs: The crowning glory of each potato boat, eggs bake up with silky yolks and tender whites.
- Chives: A fresh, oniony finishing touch that adds color and brightness right before serving.
Variations
The beauty of the Hearty Breakfast Twice Baked Potato is how ridiculously easy it is to mix things up! Don’t be afraid to swap in your favorite flavors—this recipe is a blank canvas for whatever you happen to have on hand or whatever your tastebuds are craving.
- Vegetarian Version: Skip the bacon and mix in sautéed mushrooms, spinach, or roasted red peppers for a colorful, meatless twist.
- Spicy Kick: Add a diced jalapeño, a pinch of chipotle powder, or swap cheddar for pepper jack for a bolder, zestier bite.
- Make It Lighter: Substitute Greek yogurt for the heavy cream and use turkey bacon for a lower-calorie, high-protein spin.
- Cheese Swap: Try gruyère, Monterey Jack, or even a sprinkle of feta to change up the cheese profile.
How to Make Hearty Breakfast Twice Baked Potato
Step 1: Bake the Potatoes
Preheat your oven to 350°F. Scrub the russet potatoes until they’re squeaky clean, then poke them several times on each side with a fork. Rub each one with canola oil and sprinkle generously with kosher salt—a little spa treatment before their big debut! Place them directly on the oven rack or a baking sheet and bake for about 1 hour, until they’re fork-tender with crisp, golden skins.
Step 2: Scoop and Mash the Filling
Once the potatoes have cooled slightly, carefully slice each in half lengthwise. Gently scoop out the centers, leaving about a 1/4-inch shell to keep the boats sturdy. Place the potato “insides” into a large bowl. Add the butter, heavy cream, garlic powder, onion powder, black pepper, half the crumbled bacon, cheddar cheese, and salt. Mix until smooth and creamy—don’t be shy, you want fluffy mashed potato magic here!
Step 3: Assemble the Potato Boats
Spoon the creamy filling back into the potato shells, packing in as much as you can. With the back of a spoon, create a well in the center of each filled potato—this is where your breakfast egg will nestle in later.
Step 4: Add the Egg & Bake Again
Gently crack a large egg into the well of each potato. Sprinkle the tops with a bit of salt, pepper, and the remaining bacon. Bake in the oven for 15–20 minutes until the whites are set, the yolks are luscious and the potato is piping hot. The result? A Hearty Breakfast Twice Baked Potato with bubbling cheese, golden bacon, and an egg that’s cooked just right!
Step 5: Garnish and Serve
Remove your twice baked creations from the oven, let them cool for a minute, then finish with a shower of minced chives. Serve immediately for that dreamy combination of melty, creamy, and crisp in every forkful.
Pro Tips for Making Hearty Breakfast Twice Baked Potato
- Potato Shell Success: Don’t scoop too aggressively—leave a sturdy 1/4-inch shell so each potato keeps its shape and holds all that decadent filling, even after the second bake.
- Egg Yolk Perfection: For runnier yolks, start checking at 15 minutes; if you prefer firmer eggs, bake a few minutes longer, but watch carefully so you don’t overcook!
- Ultra-Creamy Mash: Mix the scooped potato while it’s hot—this helps the butter and cheese melt right in, ensuring no dry spots.
- Bacon Extra Crispy: Dry-cook the bacon for ultimate crunch, and reserve some for sprinkling over the top just before baking the second time for added texture.
How to Serve Hearty Breakfast Twice Baked Potato
Garnishes
The right garnish brings your Hearty Breakfast Twice Baked Potato to life! I love a generous scatter of freshly minced chives for their subtle bite and vibrant green color. You can also add a dollop of sour cream, a dusting of smoked paprika, or a squiggle of hot sauce if you like a little heat. Even a quick grind of black pepper just before serving makes everything pop.
Side Dishes
These potato boats are a meal on their own, but they’re also beautiful served alongside a fresh citrus salad, a pile of crisp arugula tossed in lemon vinaigrette, or fresh fruit for a balanced brunch. For an extra-special breakfast spread, pair them with fluffy pancakes or a basket of warm, flaky croissants.
Creative Ways to Present
For a buffet or brunch party, arrange the Hearty Breakfast Twice Baked Potatoes on a platter over a bed of greens, and tuck in lemon wedges and edible flowers for color. Make “mini” versions with smaller potatoes as a breakfast appetizer, or serve each potato cut into halves or quarters with tiny forks for a family-style twist.
Make Ahead and Storage
Storing Leftovers
Let any leftover potatoes cool completely, then wrap each one tightly in foil or store in an airtight container. Pop them in the fridge for up to 3 days—they reheat beautifully for a fast, cozy breakfast or quick lunch!
Freezing
You can absolutely freeze twice baked potatoes! Prepare through Step 3 (before adding the egg), wrap each tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, add the egg, and bake as directed for an almost-instant brunch treat.
Reheating
To reheat, place the potatoes on a baking sheet, cover loosely with foil, and warm in a 350°F oven for about 15 minutes, or until heated through. If you’re short on time, a quick zap in the microwave works too—just be careful not to overcook the egg yolk!
FAQs
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Can I prepare Hearty Breakfast Twice Baked Potatoes the night before?
Absolutely! You can assemble the potatoes with their creamy filling (up to the egg step), tightly cover, and refrigerate overnight. In the morning, just add the eggs and bake for a hassle-free breakfast that looks and tastes fresh out of the oven.
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What’s the best potato variety for this recipe?
Russet potatoes are your best bet—they have thick skins that hold up during baking and fluffy insides that make the richest, smoothest filling. Other varieties tend to get waxy or fall apart, so stick with russets for foolproof results.
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Can I swap the bacon for something else?
Of course! You can substitute with turkey bacon, crumbled sausage, or leave out the meat altogether for a vegetarian version. Try sautéed mushrooms, sun-dried tomatoes, or even a sprinkling of smoked paprika for savory depth.
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How do I know when the eggs are perfectly baked?
Keep an eye on the eggs while baking the second time! The ideal moment is when the whites are just set but the yolks still wobble slightly if you like them runny. For firmer yolks, simply bake a few minutes longer; the timing may vary based on oven strength and potato size.
Final Thoughts
If you’re after a breakfast that delivers crispy edges, creamy centers, and an oozy egg all wrapped up in one delightful package, the Hearty Breakfast Twice Baked Potato simply can’t be beat. I hope this recipe inspires a cozy weekend breakfast, a wow-worthy brunch, or just a moment of delicious self-care. Give it a try, and let your mornings become pure comfort food bliss!
Print
Hearty Breakfast Twice Baked Potato Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These hearty breakfast twice baked potatoes are a delicious and satisfying way to start your day. Crispy bacon, creamy cheddar cheese, and a perfectly cooked egg nestled in a fluffy baked potato – what’s not to love?
Ingredients
Potatoes
- 2 large potatoes, for baking
- 2 teaspoons canola oil
- 1 teaspoon kosher salt
Filling
- 2 tablespoons butter
- 1/4 cup heavy cream
- 4 slices bacon, cooked, crumbled, and divided
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 4 large eggs
- Salt and pepper, to taste
- Chives, minced
Instructions
- Preheat oven to 350°F. Prick potatoes a few times on each side with a fork or knife. Coat each potato with canola oil and cover with salt. Bake for 1 hour, or until fork-tender.
- Using a sharp knife, slice the potatoes in half. Using a spoon, remove the center of each potato, leaving about a 1/4-inch wall on each side. Put the potato filling into a large bowl, and lay the hollowed-out potato shells on a baking sheet.
- To the bowl of potato filling, add butter, cream, ½ cup of bacon, cheddar cheese, garlic powder, onion powder, pepper, and salt and mix until smooth and creamy. Fill the hollowed-out potato skins with the filling.
- Create a well in the center of the filling of each potato. Crack a raw egg into the well. Top with salt, pepper, and remaining crumbled bacon. Bake for 15-20 minutes or until the egg is set and the potato is warmed through.
- Garnish with chives.
Nutrition
- Serving Size: 1 potato half with filling
- Calories: 385
- Sugar: 1g
- Sodium: 635mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 241mg
