Twice Baked Breakfast Potatoes The Ultimate Breakfast Potatoes Guide
Twice Baked Breakfast Potatoes are a hearty, flavorful morning meal made with baked russet potatoes filled with a creamy mash of sour cream, cheese, and bacon, then topped with an egg and baked again until golden. Perfect for brunches, meal prep, or a protein-rich start to your day, these potatoes offer comfort and versatility in every bite.
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 4 slices turkey bacon, cooked and crumbled
- 2 tablespoons chopped chives or green onions
Instructions
Preheat the oven to 400°F (200°C). Scrub the potatoes clean and prick each one a few times with a fork. Rub them with olive oil and place them on a baking sheet. Bake for 45 to 60 minutes, or until tender.
Remove from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the insides into a bowl, leaving a small border to keep the skins intact.
Mash the scooped-out potato with sour cream, milk, garlic powder, salt, and pepper until smooth. Stir in half of the shredded cheese and the crumbled turkey bacon.
Spoon the mashed mixture back into the potato shells, creating a small well in the center of each.
Crack one egg into each well. Sprinkle the remaining cheese on top.
Lower the oven temperature to 375°F (190°C). Return the filled potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are set and yolks are cooked to your liking.
Remove from the oven, sprinkle with chopped chives or green onions, and serve warm.
Notes
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Use russet potatoes for the best texture — their skin holds up well after two bakes.
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Customize your filling with veggies, spices, or different cheeses.
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For crispier bacon bits, cook them separately and stir them into the mash just before filling.
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Don’t overbake the egg if you prefer a runny yolk — start checking at the 15-minute mark.
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To make ahead, prepare the potatoes through the first bake and filling, then refrigerate or freeze until ready to add the egg and finish baking.
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Pair with fruit or a light salad for a balanced breakfast or brunch.