Twice Baked Breakfast Potatoes Recipe

Ingredients

• 2 mediumrusset potatoes, scrubbed and pricked all over with a fork
• 28 g (2 tablespoons)unsalted butter
• 45 ml (3 tablespoons)double cream
• 4 slicescooked thick-cut bacon
• 4 mediumeggs
• 56 g (½ cup)shredded cheddar cheese
• To tastethinly sliced chives
• To tastesalt and pepper

Instructions

1. 1

   Bake the potatoes

   Heat the oven to 200°C. Scrub the potatoes and prick them all over with a fork. Put them directly on the oven rack and bake for 45–60 minutes, until a fork pierces them easily.

2. 2

   Cook the bacon

   While the potatoes bake, cook the thick-cut bacon in a frying pan over a medium heat until crisp. Drain it on kitchen paper, then cut it into small pieces.

3. 3

   Cook the eggs

   Cook the eggs in a separate pan as preferred, fried or scrambled, and season with salt and pepper. Alternatively, mix them directly into the potato filling as a creamy binder.

4. 4

   Scoop the potatoes

   When the potatoes are cool enough to handle, cut each in half lengthways. Scoop the flesh into a mixing bowl, taking care to leave the skins intact and sturdy enough to hold the filling.

5. 5

   Mix the filling

   Mash the potato flesh with the butter, double cream, bacon and half the cheddar. Season with salt and pepper to taste, then mix until creamy.

6. 6

   Fill the skins

   Spoon the potato mixture evenly into the potato skins. If you have kept the eggs separate, top each filled potato with them, then add the remaining cheddar.

7. 7

   Bake again

   Put the stuffed potatoes on a baking sheet and return them to the oven at 200°C for 15–20 minutes, until the cheese has melted and is golden brown.

8. 8

   Garnish and serve

   Take the potatoes out of the oven, scatter over the thinly sliced chives and serve hot.

What are twice-baked breakfast potatoes?

Twice-baked potatoes are baked whole, opened and filled with their scooped-out flesh before going back into the oven. The technique is a familiar American way to turn a baked potato into a substantial, stuffed dish.

This breakfast version combines the potato with bacon, eggs and cheddar. The first bake softens the centre; the second warms the filling and melts the cheese while keeping the potato skins as edible shells.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 25g protein, 52g carbs, 34g fat.

Most of the carbohydrates come from the potatoes, while the butter, cream, bacon and cheddar contribute much of the fat. Eggs, bacon and cheese provide the protein; serving a potato with fresh fruit or a green salad is a practical way to add a lighter, fresh side.

Choose the right potatoes

Russets: Their starchy flesh mashes readily and their skins can hold a generous filling. Pricking them all over helps the steam escape as they bake.

Potato shells: Scoop carefully and leave a sturdy layer of flesh attached to each skin. That makes the halves less likely to split when you fill and handle them.

Build a creamy filling

Butter and cream: Mash them into the hot potato flesh for a soft, rich texture. Add the cream gradually if you prefer a firmer filling.

Bacon and cheddar: Stir the bacon and half the cheese through the mash so they are distributed throughout. The rest of the cheddar goes on top for a melted finish.

Decide how to add the eggs

Separate topping: Cook the eggs as desired and place them over the filled potatoes before the second bake. This keeps the egg component distinct from the creamy mash.

Mixed filling: The recipe also allows eggs to be incorporated into the potato mixture as a binder. Choose one approach and follow it consistently so you know where the cooked eggs will be added.

Check the texture and doneness

First bake: The potatoes are ready when a fork slips into the centre easily; the stated time is 45–60 minutes. Larger potatoes may need the longer end of that range.

Second bake: Look for melted, golden-brown cheddar after 15–20 minutes. The filling should be hot, and the shells should remain intact enough to lift and serve.

Plan the timing

The initial bake takes the longest, so cook the bacon while the potatoes are in the oven. You can also cook the eggs during that time, using a separate pan.

Allow the potatoes to cool enough to handle before cutting and scooping. The stated total time is 95 minutes, though the actual baking time varies within the recipe’s ranges.

Serve it as a meal

These stuffed potatoes are filling on their own, with potato, bacon, egg and cheese in each serving. Add a simple green salad or fresh fruit alongside for contrast.

Finish with chives just before serving so their fresh flavour remains noticeable. Serve the potatoes hot while the cheese is melted.

Recipe notes & tips

• Prick the potatoes all over before baking so steam can escape.
• Cook the bacon until crisp, then drain it before adding it to the mash.
• Leave enough flesh in each shell to help it hold its shape.
• Mash the filling until creamy but avoid overfilling the potato skins.
• Choose whether to mix the eggs into the filling or use them as a topping.
• Add the chives after baking for a fresh finish.

Variations

• Scrambled eggs: Scramble the eggs and spoon them over the filled potatoes before the second bake.
• Fried eggs: Cook the eggs separately and use them as the topping, as in the method.
• Extra chives: Add more thinly sliced chives when serving for a stronger onion-like note.
• Cheese choice: Replace the cheddar with another cheese that melts well.
• Peppery finish: Add extra black pepper to the mash or over the top before serving.

Common mistakes to avoid

• Undercooked potatoes: Bake until a fork pierces the centre easily before scooping.
• Broken shells: Leave a sturdy layer of potato inside and handle the skins gently.
• Dry filling: Mash the flesh with the measured butter and cream until creamy.
• Soggy bacon: Drain the cooked bacon on kitchen paper before slicing and mixing it in.
• Unclear egg placement: Decide whether the eggs go in the filling or on top before assembling.
• Over-browning the cheese: Check the potatoes during the final bake and remove them when the cheese is golden.

How to store

Cool leftovers promptly, cover or place in an airtight container, and refrigerate for up to 3 days. Reheat in an oven at 180°C until hot throughout; the microwave works for a quicker, softer result.

Frequently asked questions