Last month, we were heading out before sunrise for a mountain drive, and I wanted something that was both comforting and travel-worthy. I didn’t want the usual cereal or toast this was a day that called for a breakfast worth sitting down for, even if it meant waking up a bit earlier.

I had a basket of russet potatoes sitting on the counter, a pack of beef bacon in the fridge, and just enough cheddar to do something fun. The plan came together in my head twice-baked potatoes, but with a breakfast twist.Cooking them was almost meditative. The oven’s warmth filled the kitchen, and the scent of roasting potatoes and sizzling bacon made the whole house feel alive.

Loaded Twice-Baked Breakfast Potatoes that fuels you for a long day ahead, whether that’s a road trip, a hike, or just powering through a busy schedule. And the best part? You can prep them in advance and reheat, which is exactly what I did for the trip home.

Short Description

Creamy Twice-Baked Breakfast Potatoes are a satisfying, protein packed morning meal featuring fluffy mashed potatoes, crispy beef bacon, melted cheddar, and a baked egg. Perfect for weekends or busy days when you need long-lasting energy.

Key Ingredients

Potatoes and Seasonings

3 large russet potatoes
1 tablespoon avocado oil
½ teaspoon salt (for roasting)
¼ teaspoon black pepper (for roasting)

Mashed Potato Filling

3 tablespoons unsalted butter
½ cup whole milk, hot
½ teaspoon salt (for mashed potatoes), more to taste
¼ teaspoon black pepper (for mashed potatoes)

Toppings

6 slices beef bacon, each cut in half
¾ cup shredded cheddar cheese
6 large eggs
Salt and black pepper, to taste

Tools Needed

Large baking sheet
Oven-safe wire rack (optional, for roasting potatoes)
Sharp knife
Potato masher or fork
Mixing bowl
Spoon
Oven mitts

Cooking Instructions

Step 1: Roast the Potatoes
Preheat oven to 400°F (200°C). Scrub potatoes well, then pierce several times with a fork to let steam escape. Rub with avocado oil, season with salt and black pepper, and place directly on the oven rack. Bake for 50–60 minutes, until skins are crisp and a fork slides in easily. Let them cool slightly so they’re easier to handle.

Step 2: Hollow and Mash
Slice potatoes in half lengthwise. Scoop out most of the flesh, leaving a thin layer to keep the shell sturdy. Mash the scooped potato in a bowl with butter, hot milk, salt, and black pepper until smooth. Taste and adjust seasoning if needed.

Step 3: Fill with Bacon, Cheese, and Eggs
Spoon most of the mash back into each shell, pressing gently in the center to form a well. Lay two halves of beef bacon in the well, sprinkle with cheddar, and carefully crack an egg on top. Season lightly.

Step 4: Bake Again
Reduce oven temperature to 350°F (190°C). Place stuffed potatoes on a baking sheet and bake for 15–20 minutes, until whites are set and yolks are still slightly runny.

Step 5: Serve
Let rest 2–3 minutes before serving. The cheese should be melted, the bacon crisp, and the yolk ready to spill over the creamy potato filling.

Why You’ll Love This Recipe

– Keeps you full for hours ideal for long days

– Balanced mix of carbs, protein, and fat

– Easy to make ahead and reheat

– Crowd-pleasing flavors that work for all ages

– Adaptable for dietary preferences

Mistakes to Avoid & Solutions

Mistake 1: Overbaking the eggs
Solution: Start checking at 12 minutes; pull them out as soon as whites are set to keep yolks soft.

Mistake 2: Scooping too much potato flesh
Solution: Leave a thin layer so the shells don’t collapse.

Mistake 3: Cold mashed potatoes before second bake
Solution: Keep them warm so the cheese melts evenly.

Mistake 4: Using small potatoes
Solution: Go for large russets to fit all fillings.

Mistake 5: Salting too late
Solution: Season the potato flesh during mashing for even flavor.

Serving and Pairing Suggestions

Serve with fresh fruit salad for balance, or a side of sautéed greens for extra nutrients. Great with a strong coffee or fresh orange juice. Works beautifully plated for brunch or served buffet-style for a group.

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 3 days.

To reheat: Bake at 350°F (175°C) for 10–12 minutes, or microwave in 30-second bursts until warmed through.

FAQs

1. Can I use sweet potatoes instead of russets?
Yes, but they’ll be softer and sweeter reduce milk slightly to avoid overly loose filling.

2. Can I make these ahead for a crowd?
Absolutely. Assemble and store in the fridge, then bake the second time just before serving.

3. What if I don’t eat beef bacon?
Use turkey bacon, plant-based bacon, or skip it and add sautéed veggies.

4. Can I make the yolks fully cooked?
Yes simply bake a few minutes longer until yolks are firm.

5. Do I need to peel the potatoes?
No, the skin helps hold the filling and adds texture.

Tips & Tricks

– Use freshly shredded cheddar for better melting than pre-shredded.

– Warm the milk before adding to mashed potatoes for smoother texture.

– Crack eggs into a small bowl first to avoid shell pieces in your filling.

– Sprinkle a little paprika or chives on top before serving for color.

Recipe Variations

Southwest Style: Add chopped jalapeños, pepper jack cheese, and top with salsa.

Veggie Lover’s: Swap bacon for sautéed spinach, mushrooms, and bell peppers.

Herb & Garlic: Mix roasted garlic and fresh parsley into the mash before refilling.

Final Thoughts

Creamy Twice-Baked Breakfast Potatoes are more than just a morning meal they’re a small moment of comfort you can share before a busy day. The combination of crispy skin, velvety mashed potatoes, melted cheese, and a runny egg makes every bite feel indulgent, yet balanced enough to keep you energized for hours.

They’re easy to adapt, fun to make, and can be dressed up or kept rustic depending on your mood. If you’re planning an early departure or simply want to make breakfast special, this dish is a worthy choice to set the tone for the day ahead.

Creamy Twice-Baked Breakfast Potatoes

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Potatoes and Seasonings
3 large russet potatoes
1 tablespoon avocado oil
½ teaspoon salt (for roasting)
¼ teaspoon black pepper (for roasting)
Mashed Potato Filling
3 tablespoons unsalted butter
½ cup whole milk, hot
½ teaspoon salt (for mashed potatoes), more to taste
¼ teaspoon black pepper (for mashed potatoes)
Toppings
6 slices beef bacon, each cut in half
¾ cup shredded cheddar cheese
6 large eggs
Salt and black pepper, to taste

Instructions

Step 1: Roast Potatoes
Preheat oven to 400°F (200°C). Scrub, pierce, oil, and season potatoes. Bake directly on rack 50–60 mins until crisp-skinned and tender. Cool slightly.

Step 2: Hollow & Mash
Halve potatoes, scoop flesh (leave thin shell), and mash with butter, hot milk, salt, and pepper. Adjust seasoning.

Step 3: Fill
Return mash to shells, press a well in center, add beef bacon, cheddar, and crack an egg on top. Season.

Step 4: Bake Again
Lower oven to 350°F (190°C). Bake 15–20 mins until egg whites set, yolks runny.

Step 5: Serve
Rest 2–3 mins. Cheese melty, bacon crisp, yolk spilling into creamy filling.