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Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. They are hearty and suuuper delicious!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 4


  • 4 large eggs
  • 2 medium russet potatoes scrubbed and pricked with a fork all over
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • ½ cup shredded cheddar
  • 4 rashers cooked bacon
  • thinly sliced chives
  • salt and pepper to taste


  • Preheat oven to 400˚F.
  • Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  • Remove and allow potatoes to cool for about 15 minutes.
  • Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  • Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  • Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  • Add 1 rasher bacon to each half and top with a raw egg.
  • Place potatoes onto a baking sheet and return to the oven.
  • Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  • Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.