Twice Baked Breakfast Baked Potato
Servings: 4
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!
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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
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.
