Twice-Baked Breakfast Potatoes

These twice baked breakfast potatoes are the ultimate comfort food for any morning craving something hearty. Each crispy potato shell is stuffed with creamy mash and filled with eggs bacon cheese and herbs, making them ideal for brunch crowds or a special weekend treat.

My family loves these during the holidays. The first time I made them for Christmas breakfast, everyone fought over the last one. They are now requested all year long, even for birthday mornings.

Ingredients

• Russet potatoes: The classic choice for baked potatoes thick skins hold up to scooping and stuffing Pick large ones for bigger filling pockets
• Olive oil: Gives the potato skins their signature crispness Choose extra virgin for the best flavor
• Salt and pepper: Draws out flavor in both the potato and filling Always use fresh ground pepper if you can
• Eggs: The base of the filling Keeps things rich and hearty Select fresh eggs for fluffy curds
• Milk or cream: Makes the eggs tender and creamy Whole milk or even half and half work well here
• Cheddar cheese: Adds tang and meltiness Opt for sharp cheddar and grate it fresh if possible
• Bacon or sausage: Lends savory smoky flavor Buy thick cut bacon or try a flavorful bulk breakfast sausage
• Sour cream: Blends into the potato mash for tang and silkiness Look for full fat for best results
• Chives or green onions: Bright green flavor and color Choose vibrant green stalks and snip just before using
• Garlic powder: Rounds out the overall savory profile For a punchier taste, finely mince fresh garlic
• Paprika: Optional but adds great color and a subtle smokiness Smoked paprika works well too
• Butter: Enriches the mashed potatoes Unsalted gives more control over seasoning

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to a hot 400 degrees. Scrub the potatoes well and pat them dry so they crisp up evenly. Rub each potato with olive oil and a good sprinkling of salt to help flavor the skins. Arrange directly on the oven rack for the best airflow and bake until fork tender and the outsides are sturdy. Give them a little time to cool so you can handle them without burning your hands.

Scoop the Potatoes:

Carefully slice each potato in half lengthwise using a sharp knife. Use a large spoon to gently scoop out the fluffy insides from each half, leaving just enough potato around the edges for support. Work slowly so you do not tear the skins.

Make the Filling:

Start by mashing the fluffy scooped potato with a pat of butter and the sour cream until smooth and creamy. In a nonstick skillet scramble the eggs with milk just until set, leaving them a little underdone so they stay moist after the second bake. Fold in the cooked eggs crumbled bacon cheese chives garlic powder paprika salt and pepper through the mash for an evenly combined filling.

Stuff and Top:

Evenly pile the potato filling back into each shell, mounding it high. Sprinkle extra cheese and a pinch more bacon or sausage on top for a bubbly golden finish.

Bake Again:

Arrange the stuffed potatoes on a baking sheet and bake in the oven at 375 degrees until piping hot and the cheese is melted and golden on top.

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My favorite part is always a tie between the sharp melty cheese and the buttery tang of the potato filling. One Thanksgiving morning I made a double batch and even the most devoted non-breakfast eaters at my table went back for seconds.

Storage Tips

Allow any leftover potatoes to cool completely before transferring to a container. Keep refrigerated for up to three days. To restore their crispy skin and melty filling when reheating, bake in a hot oven or use the air fryer, not the microwave. You can freeze once baked, though fresh is always best for texture.

Ingredient Substitutions

Switch out bacon for breakfast sausage, ham or a veggie sausage for a meatless option. For more greens, fold in sautéed spinach mushrooms or bell peppers. Swap cheddar with pepper jack for a spicier kick or mozzarella for extra meltiness.

Serving Suggestions

These are fantastic for big weekend brunches, but they work equally well for quick weekday breakfasts since they reheat so well. Try serving with a light fruit salad, sliced avocado or a little salsa on the plate. If you love runny yolks, top each one with a fried egg just before serving for extra richness.

Cultural and Historical Context

Twice baked potatoes have a long homey tradition at American tables, often filled with cheese bacon and more for family feasts and special occasions. This breakfast interpretation feels both classic and unexpected an ideal way to bring together favorite brunch flavors with familiar baked potato comfort.

Frequently Asked Questions

→ Can I use different cheeses in the filling?

Yes! Feel free to swap cheddar for Monterey Jack, Swiss, or your favorite cheese blend for a unique flavor.

→ How do I make this meatless?

Omit the bacon or sausage and try adding sautéed mushrooms, spinach, or bell peppers for a savory vegetarian twist.

→ What's the best way to reheat leftovers?

For best results, reheat the potatoes in the oven or air fryer until heated through and the tops are crisp.

→ Can I prepare these ahead of time?

Absolutely. Assemble the filled potatoes up to a day in advance and bake just before serving for freshness.

→ Are there alternatives to russet potatoes?

Russets are ideal for their size and texture, but large Yukon Gold potatoes can also be used for a creamier filling.

→ How do I prevent soggy potato skins?

Bake the potatoes until skins are crisp and don't overfill, so the shells maintain their sturdy texture.