This Breakfast Baked Potato recipe is the perfect way to use up leftover baked potatoes. Using the twice baked method, you’ll mix together the fluffy potato pulp with classic breakfast ingredients like bacon, cheese, and eggs and then put it back in the hollowed out potato skin to bake a second time! Get ready to enjoy a crispy, cheesy, mouthwateringly good breakfast!
Why You’ll Love This Breakfast Baked Potato
We are definitely potato people in this house, so we often have leftover baked potatoes from dinner that need to go to good use. Instead of reheating them for tomorrow night’s dinner, I decided to give them a breakfast twist!
We typically enjoy hash browns or a potato scramble for breakfast, but this recipe is going to spice up your routine and you’ll never look back. These twice baked potatoes are crispy on the outside with a deliciously melty and protein-filled filling on the inside. You’re going to fall in love! Today I’m going to share how to make breakfast potatoes in this unique and delicious way, plus some substitutions and variations you can make to keep things fresh and exciting.
I hope you enjoy your breakfast – I can’t wait to hear all about it!
More Baked Potato Recipes
Ingredients
This is such an easy and delicious breakfast made with a handful of simple ingredients. Check out the recipe card for specific measurements, but here’s a grocery list of what you’ll need.
- Baked potatoes
- Bacon
- Eggs
- Sharp cheddar cheese
- Shredded parmesan cheese
Variations of Baked Breakfast Potatoes
- Instead of (or in addition to) bacon, you can also use sausage or ham.
- Add ingredients like chopped veggies and onions in Step 3 to add more flavor and nutrition to your breakfast baked potato.
- Use a different combination of cheese.
- Add things like chives and scallions for more flavor.
- Instead of adding scrambled eggs to the potato mixture, make the potato mixture as written and then once the potato has baked for the second time you can top it with a fried or poached egg.
- If you like some heat, mix some red pepper flakes or chili to your potato mixture. You can also drizzle some hot sauce over your potato after baking.
How to Make Twice Baked Potatoes
Step 1: Preheat
Preheat your oven to 400 degrees F.
Note: if you aren’t using leftover baked potatoes for this recipe, this is a good time to make some! Just cook your potato at 400 F for about an hour.
Step 2: Fry Bacon
In a large skillet, fry the bacon over medium heat until it’s crisp. Drain the bacon on paper towels and either crumble or chop the strips. Drain some of the bacon grease from the pan, but leave a tablespoon or two for a later step.
Step 3: Cook the Filling
- Cut your baked potato in half and scoop out the fluffy inside, leaving about a quarter inch of pulp around the potato skin so it has some structure.
- Lightly cook the scooped out potato in the same skillet the bacon was fried in for about 3 minutes, and season the mixture well with salt and pepper.
- Scrape the potatoes to one side of the skillet and pour the beaten eggs in the empty park of the skillet and scramble.
- Remove the mixture from the skillet and mix the potato and eggs together with bacon and cheddar. Combine well.
Step 4: Bake Again
Spoon the mixture evenly between the 4 potato skins and top them with parmesan cheese. Bake for 8-10 minutes, or until the cheese on top is fully melted.
FAQs
There are a few ways you can prep these potatoes ahead of time. The number one way I recommend is by baking the potatoes in a batch and keeping them in the fridge in an airtight container for up to 5 days. At any point you can remove them from the fridge and follow this recipe which takes only 30 minutes or so. The second option is to bake the potatoes, follow this recipe to mix the filling, and then keep them in the fridge for 4-5 days in an airtight container until you’re ready to bake them for a second time. Top them with parmesan only before you put them in the oven for their second bake. Lastly, some people like to freeze their twice baked potatoes, but I wouldn’t recommend doing that with this recipe because of the eggs.
To reheat, bake your potato at 425 for 8-10 minutes. Add the cheese right before baking
Why wouldn’t it be good to eat a baked potato for breakfast?! Think about it – we enjoy hash browns, home fries, and breakfast potato casseroles, so why not enjoy them in baked potato form too?
More Breakfast Potato Recipes
- Ham and Potato Breakfast Bake
- Slow Cooker Sausage and Potato Breakfast Casserole
- Easy Potato Scallion Pancakes
- Hashbrown Sausage Breakfast Pie
- Meal Prep Breakfast Burritos
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Twice Baked Breakfast Baked Potato
Ingredients
- 2 large potatoes baked
- 4 strips bacon
- 4 eggs beaten
- 1 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large skillet fry bacon until crisp over medium heat. Drain on paper towels and crumble or chop. Drain some of the bacon grease from the pan, leaving a tablespoon or two.
- Cut potatoes in half and scoop out pulp leaving 1/4″ pulp around potato skin. Lightly cook potatoes in same skillet the bacon was fried in (about 3 minutes) and season well with salt and pepper. Scrape the potatoes to one side of the skillet and pour the beaten eggs in the empty part of the skillet and scramble. Remove from heat and add in bacon and cheddar. Combine well.
- Spoon evenly between the 4 potato skins and top with Parmesan cheese. Bake for 8-10 minutes or until cheese is melted.
Notes
- The number one way I recommend is by baking the potatoes in a batch and keeping them in the fridge in an airtight container for up to 5 days. At any point, you can remove them from the fridge and follow this recipe which takes only 30 minutes or so.
- The second option is to bake the potatoes, follow this recipe to mix the filling, and then keep them in the fridge for 4-5 days in an airtight container until you’re ready to bake them for a second time. Top them with parmesan only before you put them in the oven for their second bake.
- Lastly, some people like to freeze their twice baked potatoes, but I wouldn’t recommend doing that with this recipe because of the eggs.
This looks delicious! Can’t wait till breakfast!
Thank you so much!! XOXO