Twice Baked Breakfast Potatoes

This hearty twice-baked loaded breakfast potato recipe transforms ordinary spuds into an extraordinary morning meal. The crispy potato shells cradle creamy mashed potatoes, savory turkey bacon, melted cheese, and perfectly baked eggs for a complete breakfast in one delicious package.

I first made these loaded breakfast potatoes when hosting a holiday brunch, and they've become our Sunday morning tradition. My family gathers around as I crack the eggs into each potato boat, everyone picking their favorite before they even hit the table.

Ingredients

• Russet potatoes large ones create the perfect vessel for all your fillings
• Avocado oil helps achieve that perfectly crispy skin during the initial bake
• Butter and whole milk create velvety smooth mashed potatoes that taste indulgent
• Turkey bacon offers protein with less fat than traditional bacon while maintaining that smoky flavor
• Cheddar cheese provides that golden melted crown and sharp flavor contrast
• Fresh eggs with their runny yolks create a natural sauce that brings everything together
• Salt and pepper at different stages ensures flavor development throughout

Step-by-Step Instructions

Initial Potato Bake

Wash and prep your potatoes thoroughly, as you'll be eating the skin. Use a fork to create deep vents all around each potato to prevent them from exploding in the oven and to allow steam to escape. The direct oven rack placement allows heat to circulate completely around the potatoes, creating that desirable crispy exterior.

Creating The Filling

When scooping out the potato flesh, leave about a 1/4 inch border to maintain structural integrity. This ensures your potato boats won't collapse when handled. Warm your milk before adding it to the potatoes to prevent cooling the mixture and creating lumps. Mash until completely smooth for the most luxurious texture.

Building The Layers

The magic happens in the layering. Create a deep well in the center of each potato by pressing the back of a spoon firmly into the mashed potatoes. This depression needs to be large enough to hold the bacon, cheese and egg while keeping everything contained during baking. Arrange the bacon in a circular pattern to create a nest for the egg.

Final Baking

Watch the eggs carefully during the final bake. The perfect twice baked breakfast potato has set whites but a slightly runny yolk that creates a rich sauce when broken into. Position your oven rack in the middle position for the most even cooking. If the tops are browning too quickly, loosely tent with foil.

Bookmark

My absolute favorite part of this recipe is the moment you cut into the potato and the golden yolk creates a natural sauce that coats every bite. It reminds me of weekend mornings at my grandmother's house where breakfast was always an event rather than just a meal.

Make Ahead Options

These twice baked breakfast potatoes are perfect for meal prep enthusiasts. Complete the first bake and scoop the potatoes up to three days ahead. Store the shells and mashed filling separately in airtight containers in the refrigerator. When ready to serve, reheat the shells for 10 minutes in a 350°F oven before filling and proceeding with the recipe. You can even assemble everything except the eggs the night before, then simply crack the eggs on top and bake in the morning.

Flavor Variations

While this classic version features turkey bacon and cheddar, the potato boats serve as a blank canvas for countless variations. Try Mediterranean inspired boats with spinach, feta and sundried tomatoes. Mexican morning potatoes with chorizo, pepper jack cheese and a sprinkle of taco seasoning create a spicy alternative. For vegetarian options, sautéed mushrooms and Swiss cheese create an earthy, satisfying filling that pairs beautifully with the egg.

Serving Suggestions

These loaded breakfast potatoes are substantial enough to stand alone, but a simple green salad with citrus vinaigrette provides a bright contrast to the richness. For a brunch spread, pair with a fruit platter and mimosas. If serving for dinner, consider these a play on traditional steak and eggs by adding a small grilled steak alongside. A dollop of sour cream and sprinkle of chives adds a final fresh note just before serving.

Recipe FAQs

→ Can I prepare these breakfast potatoes ahead of time?

Yes! You can bake the potatoes and prepare the mashed filling a day ahead. Store the potato shells and filling separately in the refrigerator. When ready to serve, reheat the shells in the oven for 10 minutes, fill with the warmed mashed potatoes, add toppings, and continue with the final baking step.

→ What can I substitute for turkey bacon?

Regular bacon, ham, breakfast sausage, or plant-based bacon alternatives all work well. For a vegetarian option, sautéed mushrooms or spinach make excellent substitutes while still providing savory flavor.

→ How do I know when the eggs are perfectly cooked?

For eggs with set whites and slightly runny yolks, bake for 15-20 minutes at 350°F. The whites should appear opaque and no longer translucent, while the yolks should still have some jiggle when gently shaken. For fully set yolks, bake an additional 3-5 minutes.

→ Can I use different types of potatoes?

Russets work best for this dish because of their fluffy texture and sturdy skins. Yukon Golds are a good alternative, though they'll yield a creamier, less fluffy interior. Sweet potatoes can work for a sweeter variation but require different seasoning adjustments.

→ What are good side dishes to serve with these potatoes?

These twice baked potatoes are essentially a complete meal, but they pair wonderfully with a simple green salad, fresh fruit, or a light yogurt parfait. For a heartier breakfast spread, serve alongside sliced avocado, broiled tomatoes, or additional breakfast meats.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. Microwaving is possible but may make the potatoes soggy and overcook the eggs.