Double Baked Bacon + Egg Potatoes

Twice Baked Breakfast Potatoes are the ultimate comfort food mashup—crispy baked potato skins filled with fluffy mashed potatoes, savory bacon, melted cheese, and a perfectly baked egg with a runny yolk. These individual breakfast boats are hearty, satisfying, and absolutely perfect for a special weekend brunch or a make-ahead morning treat.

Why You’ll Love This Recipe

• Combines all the best breakfast elements in one dish

• A creative and delicious way to use baked potatoes

• Customizable with your favorite fillings and toppings

• Great for meal prep or make-ahead brunches

• Offers an impressive presentation for guests

• Kid- and crowd-friendly

• Vegetarian-friendly with simple swaps

• Runny yolk + crispy bacon + cheesy potatoes = unbeatable combo

• Comfort food with a gourmet twist

• No special tools required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium russet potatoes, scrubbed and pricked
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 slices thick-cut cooked bacon
4 medium eggs
½ cup shredded cheddar cheese
Thinly sliced chives
Salt and pepper, to taste

Directions

1. Bake the potatoes: Preheat the oven to 400˚F. Place the whole russet potatoes directly on the oven rack and bake for 40–45 minutes, until tender. Let cool for 15 minutes.

2. Prep the potato boats: Slice each potato in half lengthwise. Scoop the flesh into a bowl, leaving a sturdy shell. Carefully slice a thin layer off the bottom of each half to help them sit flat.

3. Make the mashed filling: Mash the scooped-out potato with butter and cream until smooth. Season with salt and pepper to taste.

4. Assemble the breakfast boats: Spread about 1 tablespoon of the mashed potato mixture into the bottom of each potato shell. Sprinkle with 1 tablespoon of shredded cheddar.

5. Add bacon and eggs: Place one slice of cooked bacon into each potato, then carefully crack a raw egg into the center.

6. Bake again: Lower oven temperature to 375˚F. Place filled potatoes on a baking sheet and bake for 18–24 minutes, or until the egg whites are set but yolks are still runny.

7. Finish and serve: Top with the remaining cheese and bake for 1 additional minute. Garnish with sliced chives and serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour 9 minutes
Cooling time: 15 minutes
Total time: 1 hour 39 minutes

Variations

• Sweet Potatoes: Substitute russet potatoes for a slightly sweeter and more nutrient-dense version.

• Vegetarian: Replace bacon with sautéed mushrooms, spinach, or veggie sausage.

• Different Cheeses: Use Monterey Jack, Gruyère, or Fontina instead of cheddar.

• Quiche Style: Beat the eggs before adding to the potato skins for a more custardy filling.

• Extra Herby: Swap or add herbs like thyme, basil, or cilantro along with the chives.

• Spicy: Add hot sauce or red pepper flakes to the mashed potatoes for a kick.

• Mini Version: Use smaller potatoes or baby russets for bite-sized versions perfect for parties.

• Low Carb: Use cauliflower mash instead of potatoes for the filling.

Storage/Reheating

• Make Ahead Tips: Bake, halve, and scoop the potatoes in advance. You can also prepare the mashed filling and cook the bacon ahead of time.

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: Not ideal due to the egg texture after thawing, but you can freeze just the mashed potatoes for later use.

• Reheating: Reheat in a 350°F oven for 10–15 minutes until warmed through. Cover loosely with foil to prevent drying out.

FAQs

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and offer a slightly different flavor and added nutrients.

How do I keep the egg yolks runny?

Bake just until the whites set—check around 18 minutes. If needed, add the yolks a few minutes after the whites for more control.

What if I don’t like runny eggs?

You can cook a bit longer for set yolks or beat the eggs before pouring them into the potatoes.

Can I make these vegetarian?

Absolutely. Replace bacon with sautéed mushrooms, spinach, or your favorite vegetarian alternative.

What cheese works best?

Cheddar is classic, but any melting cheese like Monterey Jack, Gruyère, or mozzarella works well.

Can I prepare these in advance?

Yes. Bake the potatoes and prep all components ahead. Assemble and bake fresh when ready to serve.

How do I keep the eggs from leaking out?

Make sure there are no holes in the potato skins. You can also reinforce the base with extra mashed potato to seal any gaps.

What’s the best way to scoop out the potato flesh?

A melon baller or small spoon works great for precise and gentle scooping.

Can I serve these for brunch?

Definitely. They’re a perfect brunch dish—hearty, easy to scale, and a real crowd-pleaser.

Are these gluten-free?

Yes, all ingredients are naturally gluten-free. Just confirm your bacon and cheese are certified GF if necessary.

Conclusion

Twice Baked Breakfast Potatoes bring everything you love about a hearty breakfast into a single, perfectly portioned dish. With their creamy mash, savory bacon, gooey cheese, and baked eggs nestled in crispy potato skins, they’re impossible to resist. Whether you’re planning a lazy Sunday brunch or prepping ahead for a busy week, this recipe checks all the boxes for flavor, comfort, and versatility.