Twice baked breakfast potatoes are a delicious, hearty dish that perfectly combines the crispy texture of baked potato skins with a creamy, savory filling. Packed with breakfast staples like eggs, cheese, and your choice of add-ins such as crispy turkey bacon or sautéed veggies, these potatoes are a versatile option for any morning meal. Whether you’re preparing them for a special brunch gathering or meal-prepping breakfast for the week, this recipe is sure to impress. The dish is fully customizable, making it suitable for picky eaters, and you can easily adapt it to meet dietary preferences or restrictions. Read on to discover how to craft this breakfast masterpiece step by step!
Why You’ll Love This Recipe
There’s so much to adore about twice baked breakfast potatoes. First, they’re the epitome of comfort food: warm, creamy, and filling. The recipe allows for infinite customization—you can go vegetarian, opt for a meaty filling, or load them up with greens for a healthier twist. They’re meal-prep-friendly, freezer-friendly, and perfect for on-the-go mornings. Plus, the crispy potato skins serve as a built-in “bowl,” making these fun to eat and easy to serve at events. Whether you’re cooking for yourself or a crowd, you’ll love how these breakfast potatoes offer gourmet flair with minimal effort.
Preparation Time and Servings:
- Prep time: 20 minutes
- Cook time: 1 hour 10 minutes
- Total time: 1 hour 30 minutes
- Yield: 6 servings
- Serving Size: 1 stuffed potato half
Nutritional Information (per serving):
- Calories: 240
- Carbohydrates: 28g
- Protein: 10g
- Fat: 10g
- Fiber: 4g
- Sugar: 2g
Ingredients
To make these twice baked breakfast potatoes, you’ll need the following ingredients. Feel free to swap items to suit your preferences or dietary needs.
- 3 large russet potatoes, washed and dried
- 4 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup cooked turkey bacon or plant-based bacon, chopped
- 1/2 cup bell peppers, diced (red, green, or yellow)
- 1/4 cup green onions, finely chopped
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional toppings: fresh herbs (parsley, chives, or cilantro), hot sauce, or avocado slices
Step-by-Step Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork to prevent them from bursting. Place them directly on the oven rack or a baking sheet lined with foil. Bake for 50–60 minutes, or until the potatoes are tender when pierced with a fork. Let them cool slightly for easier handling.
- Prepare the Filling: While the potatoes are baking, prepare the filling ingredients. Cook the turkey bacon until crispy, then crumble into small pieces. Sauté the diced bell peppers in a little olive oil until softened. Whisk the eggs in a bowl, then scramble them in a skillet until just cooked. Set everything aside.
- Scoop and Mash: Once the potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the insides, leaving a 1/4-inch-thick shell. Place the scooped-out potato flesh in a mixing bowl and mash it with butter, sour cream, garlic powder, smoked paprika, salt, and pepper.
- Combine the Ingredients: Stir in the scrambled eggs, sautéed peppers, turkey bacon, and half the shredded cheese into the mashed potato mixture. Mix until everything is evenly combined.
- Stuff the Potatoes: Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the remaining cheese on top of each stuffed potato half.
- Bake Again: Arrange the stuffed potatoes on a baking sheet. Return them to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle with green onions or fresh herbs. Serve immediately with your favorite toppings or sides.
Ingredient Background
Russet Potatoes: These are ideal for this recipe because of their sturdy skin and fluffy interior. They hold their shape well when baked and scooped out, creating the perfect edible bowl for the filling.
Eggs: Eggs add protein and richness to the filling. Scrambling them first ensures they don’t overcook during the second bake.
Cheese: Shredded cheddar is a classic choice, but you can experiment with other cheeses like pepper jack, gouda, or mozzarella for different flavors.
Turkey Bacon: Turkey bacon provides a smoky, savory bite while keeping the recipe leaner than traditional pork bacon. You can also substitute with plant-based bacon or sausage crumbles.
Sour Cream: This adds creaminess to the mashed potato filling. Greek yogurt is a healthier alternative that offers a similar tangy flavor.
Seasonings: Smoked paprika and garlic powder elevate the dish with a subtle depth of flavor, while salt and pepper keep the flavors balanced.
Technique Tips
- Don’t Over-Scoop: Leave a thin layer of potato inside the skin to help the shells hold their shape during the second bake.
- Mix Evenly: When combining the filling, make sure all ingredients are evenly distributed for a balanced bite.
- Crispy Skins: For extra crispy potato skins, brush the shells with olive oil and bake them for 5 minutes before adding the filling.
- Prevent Spillage: Use a muffin tin to hold the potato halves upright while baking the second time.
Alternative Presentation Ideas
- Mini Twice Baked Potatoes: Use small baby potatoes for bite-sized portions perfect for parties or brunch spreads.
- Casserole Style: Scoop the mashed potato mixture into a baking dish instead of the potato skins. Top with cheese and bake.
- Breakfast Bowls: Skip the skins altogether and serve the filling in bowls as a hearty breakfast hash.
Additional Tips for Success
- Potato Size: Choose evenly sized potatoes to ensure consistent cooking times.
- Make Ahead: Prepare the filling and stuff the potatoes the night before. Store them covered in the fridge and bake them the next morning.
- Reheat Safely: To reheat leftovers, place them in the oven at 350°F (175°C) for 10–15 minutes, or until heated through.
Recipe Variations
- Vegetarian: Omit the turkey bacon and add sautéed mushrooms, spinach, or diced zucchini.
- Spicy Kick: Mix chopped jalapeños or a pinch of cayenne pepper into the filling.
- Southwestern Style: Add black beans, corn, and a sprinkle of taco seasoning. Serve with salsa and guacamole.
- Mediterranean: Incorporate crumbled feta, sun-dried tomatoes, and olives into the filling.
Freezing and Storage
Freezing: After stuffing the potatoes but before the second bake, wrap each one tightly in plastic wrap and then foil. Freeze for up to 3 months. To cook, bake from frozen at 375°F (190°C) for 25–30 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Healthier Twist Ideas
- Low-Carb: Use sweet potatoes instead of russet potatoes for a lower glycemic index option.
- High-Protein: Add diced chicken breast or use cottage cheese instead of sour cream for extra protein.
- Dairy-Free: Use a plant-based yogurt and dairy-free cheese for a lactose-free version.
Serving Suggestions for Events
- Brunch Buffets: Pair with fresh fruit, yogurt parfaits, and pastries for a complete brunch spread.
- Holiday Breakfasts: Serve alongside glazed turkey sausage and fresh-squeezed orange juice for a festive start to the day.
- Meal Prep: Package individual portions in meal-prep containers for grab-and-go breakfasts.
Special Equipment
- Baking sheet
- Mixing bowl
- Skillet
- Muffin tin (optional)
Frequently Asked Questions
1. Can I use a different type of potato?
Yes! Sweet potatoes or Yukon Golds can work well, but their flavor and texture will vary slightly.
2. Can I make these dairy-free?
Absolutely. Substitute the sour cream and cheese with dairy-free alternatives.
3. How can I make these ahead of time?
Prepare the filling and stuff the potatoes the night before. Store them covered in the fridge and bake them fresh in the morning.
4. Can I freeze these?
Yes, freeze the stuffed potatoes before the second bake. Bake directly from frozen when needed.
5. What can I serve with these?
Pair with fresh fruit, a green salad, or a side of avocado toast for a well-rounded breakfast.
6. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10–15 minutes, or in the microwave for 1–2 minutes.
7. Are these gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check your toppings and add-ins to ensure no hidden gluten.
8. Can I use leftover mashed potatoes?
Certainly! Leftover mashed potatoes can be used as the base for the filling.
Conclusion
Twice baked breakfast potatoes are a delicious and versatile way to elevate your morning routine. Packed with wholesome ingredients and customizable to suit any preference, this dish is perfect for feeding a crowd, meal-prepping for the week, or indulging in a cozy weekend breakfast. Whether you’re a fan of classic flavors or love experimenting with new twists, these breakfast potatoes are sure to become a favorite in your recipe rotation. Don’t forget to experiment with the variations and share this dish with friends and family!
Print
Twice Baked Breakfast Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Ingredients
To make these twice baked breakfast potatoes, you’ll need the following ingredients. Feel free to swap items to suit your preferences or dietary needs.
- 3 large russet potatoes, washed and dried
- 4 large eggs
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup cooked turkey bacon or plant-based bacon, chopped
- 1/2 cup bell peppers, diced (red, green, or yellow)
- 1/4 cup green onions, finely chopped
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional toppings: fresh herbs (parsley, chives, or cilantro), hot sauce, or avocado slices
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork to prevent them from bursting. Place them directly on the oven rack or a baking sheet lined with foil. Bake for 50–60 minutes, or until the potatoes are tender when pierced with a fork. Let them cool slightly for easier handling.
- Prepare the Filling: While the potatoes are baking, prepare the filling ingredients. Cook the turkey bacon until crispy, then crumble into small pieces. Sauté the diced bell peppers in a little olive oil until softened. Whisk the eggs in a bowl, then scramble them in a skillet until just cooked. Set everything aside.
- Scoop and Mash: Once the potatoes are cool enough to handle, cut each in half lengthwise. Scoop out the insides, leaving a 1/4-inch-thick shell. Place the scooped-out potato flesh in a mixing bowl and mash it with butter, sour cream, garlic powder, smoked paprika, salt, and pepper.
- Combine the Ingredients: Stir in the scrambled eggs, sautéed peppers, turkey bacon, and half the shredded cheese into the mashed potato mixture. Mix until everything is evenly combined.
- Stuff the Potatoes: Spoon the filling back into the potato skins, mounding it slightly. Sprinkle the remaining cheese on top of each stuffed potato half.
- Bake Again: Arrange the stuffed potatoes on a baking sheet. Return them to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the potatoes from the oven and sprinkle with green onions or fresh herbs. Serve immediately with your favorite toppings or sides.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 240
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g