Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 74 reviews

These Baked Breakfast Potatoes are a hearty and satisfying morning meal, perfect for starting your day with a delicious blend of fluffy mashed potatoes, scrambled eggs, crispy bacon, and melted cheddar cheese all stuffed into baked russet potato skins and baked to perfection.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 2 large russet potatoes

Potato Mixture

  • 2 tablespoons butter (divided)
  • 2 tablespoons sour cream
  • ¼ cup shredded cheddar cheese
  • 1 tablespoon minced chives
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Eggs and Toppings

  • 3 eggs
  • ½ cup Smithfield Hometown Original Bacon, cooked and crumbled
  • Additional cheddar cheese, for topping
  • Additional crumbled bacon, for topping
  • Additional chives, for garnish
  • Sea salt, to taste
  • Hot sauce, optional
  • Ketchup, optional

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the potatoes in the final step.
  2. Scramble Eggs: In a small skillet, melt 1 tablespoon of butter over medium heat. Lightly beat the eggs and add to the skillet, stirring gently until just cooked through but still soft. Avoid overcooking. Set aside the scrambled eggs.
  3. Prepare Potatoes: Cut the large, cooked russet potatoes lengthwise in half. Using a spoon, carefully hollow out the potato flesh, keeping the skins intact. Put the potato pulp into a medium mixing bowl and place the empty skins on a baking sheet.
  4. Mash Potato Pulp: Mash the potato pulp with sour cream and the remaining 1 tablespoon of butter until smooth and creamy.
  5. Mix Ingredients: Stir in the shredded cheddar cheese, minced chives, garlic powder, and ground black pepper into the mashed potatoes. Mix well to combine all flavors.
  6. Combine with Eggs: Using two forks, gently toss the scrambled eggs with the potato mixture. Be careful not to overmix; just combine lightly so the eggs retain some texture.
  7. Fill Potato Skins: Generously fill each potato skin with the mixed potato and egg filling, allowing it to heap up slightly above the edges.
  8. Bake: Place the filled potato skins back into the preheated oven and bake for about 10 minutes, or until heated through thoroughly.
  9. Add Toppings: Immediately after baking, top each potato with additional shredded cheddar cheese, crumbled bacon, and extra chives. Add sea salt to taste and any condiments like hot sauce or ketchup as desired.
  10. Serve: Serve hot and enjoy your Twice Baked Breakfast Potatoes as a flavorful and filling breakfast treat.

Notes

  • You can prepare the russet potatoes in advance by baking them whole before starting this recipe.
  • Feel free to customize the fillings by adding sautéed onions or bell peppers for extra flavor.
  • Use Greek yogurt instead of sour cream for a lighter option.
  • To make it vegetarian, omit the bacon or substitute with a plant-based bacon alternative.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/twice-baked-breakfast-potatoes-with-bacon-eggs-and-cheddar-recipe/