These Twice Baked Breakfast Potatoes are the ultimate hearty, satisfying way to start your day — and they’re naturally gluten-free! Crispy roasted russet potatoes are filled with fluffy mashed potato centers, melty cheddar cheese, smoky beef bacon (pork-free), and topped with a perfectly baked egg. Every bite is creamy, cheesy, and packed with comforting flavor. Whether you’re meal prepping for busy mornings or hosting a cozy weekend brunch, this high-protein breakfast recipe is guaranteed to impress.
table of contents
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4
Ingredients List
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- ¼ cup milk (or heavy cream for richer flavor)
- 1 cup shredded cheddar cheese (divided)
- 6 slices beef bacon, cooked and crumbled
- 4 large eggs
- 2 tablespoons chopped green onions (optional garnish)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Baking sheet
- Mixing bowl
- Potato masher or fork
- Spoon
- Knife
- Measuring cups & spoons
Step-by-Step Beginner-Friendly Instructions
1️⃣ Roast the Potatoes 🥔
Preheat oven to 400°F (200°C).
Scrub potatoes clean, pat dry, and rub with olive oil. Sprinkle with salt and pepper.
Place directly on baking sheet and roast for 45–50 minutes, until fork tender.
2️⃣ Scoop & Mash
Let potatoes cool slightly until safe to handle.
Slice each potato lengthwise. Carefully scoop out the centers into a mixing bowl, leaving a sturdy shell.
Mash the potato flesh with butter, milk, half the cheddar, and beef bacon until creamy.
3️⃣ Fill the Potato Shells 🧀
Spoon mashed mixture back into each potato shell.
Create a small well in the center of each.
Sprinkle remaining cheddar over the top.
4️⃣ Add the Eggs 🍳
Crack one egg into the well of each filled potato.
Return to oven and bake 10–15 minutes, or until egg whites are set but yolks are still slightly soft.
5️⃣ Garnish & Serve
Top with green onions and extra cracked pepper.
Serve warm and enjoy!
Pro Tips
- Meal Prep Friendly: Bake potatoes ahead and fill the next day.
- Crispier Skins: Brush potato shells lightly with oil before second bake.
- Substitution: Swap cheddar for Monterey Jack or pepper jack.
- Egg Preference: For firmer yolks, bake an additional 3–5 minutes.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 stuffed potato | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Twice Baked Breakfast Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork and roast directly on the oven rack for 45–50 minutes until fork tender.
- Let potatoes cool slightly, then slice in half lengthwise. Scoop out the centers into a bowl, leaving a sturdy shell.
- Mash the scooped potato with shredded cheddar and crumbled beef bacon. Season with salt and pepper to taste.
- Spoon the mixture back into the potato shells, creating a small well in the center of each.
- Crack one egg into each well and return to the oven. Bake 10–15 minutes, or until egg whites are set to your preference.
Nutrition
Notes
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Let us know how it was!Conclusion
These Twice Baked Breakfast Potatoes are comforting, filling, and packed with protein. Crispy skins, creamy cheesy centers, and baked eggs make this the kind of breakfast everyone looks forward to waking up for.