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Twice Baked Breakfast Potatoes

Crispy potato skins filled with creamy cheesy mash, topped with savory bacon and a perfectly baked egg.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 potatoes
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large Russet potatoes scrubbed
  • 1 tbsp olive oil
  • 1 tsp sea salt coarse
Filling
  • 4 tbsp unsalted butter softened
  • 0.5 cup milk warmed
  • 1 cup cheddar cheese shredded, divided
  • 0.5 tsp garlic powder
Topping
  • 4 large eggs
  • 4 slices bacon cooked and crumbled
  • 1 tbsp chives chopped

Equipment

  • Baking sheet
  • Mixing bowl
  • Potato masher
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C). Rub potatoes with oil and salt, pierce with a fork.
  2. Bake potatoes for 45-60 minutes until tender. Let cool slightly.
  3. Slice the top third off each potato lengthwise. Scoop out the inside flesh, leaving a thin rim.
  4. Mash the scooped potato flesh with butter, milk, half the cheese, garlic powder, salt, and pepper.
  5. Spoon mixture back into potato skins. Create a deep well in the center of each.
  6. Reduce oven heat to 375°F (190°C). Crack an egg into each potato well.
  7. Top with remaining cheese and crumbled bacon.
  8. Bake for 20-25 minutes until egg whites are set. Garnish with chives and serve.

Notes

Make sure the well is deep enough to hold the egg to prevent overflowing. Use room temperature eggs for even cooking.