Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe

I’m so excited to share this Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe with you—it’s honestly one of my favorite ways to kick off a weekend morning because it feels both indulgent and comforting. The combination of crispy potato skins filled with creamy mashed potatoes, smoky bacon, a perfectly cooked egg, and melty cheddar cheese is pure breakfast magic. It’s special because each bite gives you that wonderful mix of textures and flavors that just make you want to savor every mouthful.

Whether you’re hosting a brunch, need a weekend treat, or want a satisfying breakfast that keeps you full for hours, this Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe hits the spot. I’ve found it’s also pretty forgiving for cooks of all levels once you get the hang of the steps—I’ll share some tips along the way so you can nail it no matter your kitchen confidence!

Ingredients You’ll Need

These ingredients work perfectly together to create each layer of flavor and texture in this dish. Plus, they’re easy to find and come together quickly once you prep your potatoes and bacon.

• Russet potatoes: I prefer these for their starchy texture, which makes for creamy mashed potato filling and sturdy skins that hold up well.
• Unsalted butter: Adds richness and helps smooth out the mashed potatoes without being overpowering.
• Heavy cream: Just a splash to get that perfect velvety consistency in the mash.
• Thick-cut bacon slices: Thick-cut gives a nice chew and smoky flavor without getting too crisp or airy.
• Medium eggs: Choose fresh eggs for the best flavor and texture; they’re the star atop this recipe.
• Shredded cheddar cheese: Sharp cheddar works great here — melts beautifully and adds that tangy note.
• Thinly sliced chives: For a mild oniony pop of freshness to finish the dish.
• Salt and pepper: Essential for seasoning both your potato filling and topping.

Variations

I love making this Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe my own by switching up a few ingredients based on mood and what’s in the fridge. You can easily customize it to suit your tastes or dietary needs, and I encourage you to play around with what you have!

• Sweet Potato Variation: I swapped russets for sweet potatoes once, and the natural sweetness paired surprisingly well with the savory toppings.
• Vegetarian Option: I’ve replaced bacon with crispy sautéed mushrooms for a meaty texture and umami flavor without meat.
• Cheese Swaps: Tried Monterey Jack or Gruyère when I wanted a milder or nuttier flavor, and both worked beautifully melted atop these potatoes.
• Herbs & Aromatics: Besides chives, I’ve added a sprinkle of fresh thyme or chopped basil for an herbal lift that brightens the dish.

How to Make Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe

Step 1: Bake and prep the potatoes

Start by heating your oven to 400˚F and popping those scrubbed russet potatoes right on the oven rack—no foil needed, this lets the skins crisp up nicely. Bake them for about 40 to 45 minutes until you can easily pierce through to the center with a fork. This step is crucial; you want soft, fully cooked potatoes for smooth mashing later. Once out, give them about 15 minutes to cool—warm enough to handle but not so hot that you burn your fingers while scooping.

Step 2: Hollow and level your potato skins

Slice each potato in half lengthwise and gently scoop the insides into a bowl, leaving a thin wall of potato to support the shell. To help the potato halves sit flat on your baking sheet, turn them over and carefully slice the bottoms without cutting through the hollow space. This little trick keeps everything steady for filling and baking later.

Step 3: Make the creamy mashed potato filling

Into the scooped potato flesh, add your butter and heavy cream, then mash it all together until smooth and luscious—mine takes just a few minutes with a fork or potato masher. Don’t forget to season well with salt and pepper here; this is where the flavor comes alive inside the shells, so taste as you go!

Step 4: Assemble the potatoes

Spread about a tablespoon of your mashed potato mixture in the bottom of each hollowed potato half, then sprinkle a tablespoon of shredded cheddar over it. Add a slice of your cooked bacon on top of the cheese, and finally, carefully crack a raw egg over the bacon. I find it easiest to crack eggs into a small dish first, then pour from there into the potato shells to avoid any yolk disasters.

Step 5: Bake until egg whites set

Place your filled potatoes onto a baking sheet and reduce the oven temperature to 375˚F. Bake for 18 to 24 minutes, keeping an eye on the eggs—they’re perfect when the whites are set but the yolks still have a lovely runny texture. If you prefer a firmer yolk, just pop them in a few more minutes or beat the eggs before adding for a quiche-like finish.

Step 6: Final touches and serving

When the potatoes come out of the oven, sprinkle the remaining cheese over the top and season lightly with salt, pepper, and sliced chives. The cheese melts from the residual heat and the chives bring a fresh pop that balances the richness.

How to Serve Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe

Garnishes

I love finishing these potatoes with freshly sliced chives—they add just the right hint of onion flavor without overpowering the dish. Sometimes, I sprinkle a little smoked paprika or add a dash of hot sauce for an extra kick. If you have avocado on hand, a few slices on the side brighten things up with creaminess and color.

Side Dishes

These Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe stand strong on their own, but I often serve them with a simple mixed green salad dressed in lemon vinaigrette to cut through the richness. Fresh fruit or a light yogurt parfait also makes a nice balance if you want to round out brunch.

Creative Ways to Present

For special occasions, I like arranging these potatoes on a wooden board with a garnish of edible flowers and fresh herbs, making it feel extra festive and inviting. You could even prepare individual servings in small cast iron skillets for a rustic, cozy vibe that wows guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover potatoes separately without the eggs in an airtight container in the fridge. The mashed potato filling and baked potato shells hold up well for up to 3 days, so you can plan ahead for quick breakfasts later in the week.

Freezing

I’ve frozen the mashed potato filling and potato skins separately with pretty good results—just thaw overnight in the fridge before assembling and baking. However, I don’t recommend freezing fully assembled potatoes with raw egg as it changes the texture dramatically when reheated.

Reheating

When reheating, I pop the assembled potatoes in a 350˚F oven for about 15 minutes or until warmed through. To keep the skins crisp, avoid microwaving, which tends to make them soggy. If you want to reheat just the filling, a quick warm in the microwave or on the stove works great.

FAQs

Final Thoughts

This Twice Baked Breakfast Potatoes with Bacon, Egg, and Cheddar Recipe has been a comforting kitchen favorite of mine for years — it feels like a little celebration every time I make it. I love how it fills the house with amazing aromas and brings everyone to the table eager for a warm, satisfying bite. If you’re looking for a breakfast that’s both impressive and achievable, trust me, you’re going to want to try this. I can’t wait to hear how you personalize it and make it your own!