Twice Baked Breakfast Baked Potatoes are filled with light, buttery, fluffy smashed potatoes, cheddar cheese and crowned with a egg. Next time you’re cooking Baked Potatoes, throw in a couple of extra to have a breakfast baked potato the next morning.
Crazy for a good potato recipe like us? Don’t miss this one for savory Cast Iron Skillet Potatoes.
What Are Twice Baked Breakfast Potatoes?
Twice baked potatoes are such a treat as a side dish for dinner, but have you ever thought about making a breakfast baked potato? They’re simply baked potatoes, that once baked, the potato flesh is scooped out leaving the skin as a potato shell.
The potato flesh is then smashed and combined with cream and cheese and topped with an egg. A quick trip to the oven and you’ve got delicious stuffed breakfast potatoes.
Why You’ll Love this Recipe:
- Versatile: A twice baked breakfast potato becomes very versatile with endless filling combinations.
- Prep Ahead Friendly: It comes with a make-ahead convenience. Bake the potatoes the night before for quick assemble the next morning. When making Garlic Butter Baked Potatoes, remember to toss in a couple extra potatoes simply for the luxury of having this cheesy potato entree for breakfast.
- Brunch Perfect: These stuffed breakfast potatoes are great for brunch. They come with a fancy-feel vibe. Serve these potatoes with a side of turkey sausage, or a couple slices of bacon, some chopped fruit and voila! Impressive.
- Clever: If you’re always on the lookout for morning meal ideas, why can resist a cheese, creamy potato topped with a baked egg.
So grab a cup of coffee, preheat that oven and let’s get started.
Table of contents
Ingredients You’ll Need
- Two Baked Potatoes. Use good sized russet potatoes and bake them the night before and refrigerate until you’re ready to make breakfast the next morning.
- Grated Cheddar Cheese.
- Cream, Heavy whipping cream will be used to soften and make the smashed potatoes divine with texture.
- Eggs, large grade A eggs.
Ingredient Swaps and Customizations
- Cheese: Use any type of cheese you’d like as long as it’s a good melting cheese. Monterey Jack, Pepper Jack and even Muenster cheese is a good choice here.
- Cream: Half and half or whole milk will work just fine here. But if you’ve got cream, don’t miss out on that creamy rich flavor it will bring.
- Butter: Since we’re not using the butter to sautee or cook with, margarine will work as a substitute.
- Gluten Free: No need to make any adjustments. The ingredients in this recipe are naturally gluten free.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
How To Make Twice Baked Breakfast Potatoes with Eggs
Step by Step Instructions
- Step 1: Slice the baked potatoes in half and using a grapefruit spoon, scoop out the flesh, leaving about ¼ inch layer of baked potato. Place the flesh in a bowl.
- Step 2: Turn the potatoes over and slice a very thin piece from the potato, only if the potato isn’t sitting straight. This is necessary, so the potato doesn’t lean and the egg won’t run out, once we get to that step.
- Step 3: Add the butter, cream and salt and pepper to the potato flesh. Microwave on high at 30 second intervals, stirring after each 30 seconds. Heat until butter has melted and the potatoes are rough mashed and ingredients blended.
- Step 4: Place the potatoes on a baking sheet lined with parchment or sprayed with non-stick cooking spray. Scoop some of the potato mixture into the potato shells. Note, you’ll have potato mixture left over, there’s simply not enough room to fit all of the mashed potatoes back in. Save them for a side dish for dinner.
- Step 5: Sprinkle cheese over each of the potatoes. Using the back of a spoon, make a well in the potatoes.
- Step 6: Crack a raw egg into each potato shell. Bake at 350 degrees until eggs reach desired doneness. Texture Control For Egg Yolk, runny vs. thin: For a slightly runny yolk, this will take about 15 minutes. Another 5 minutes will give you a firmer yolk.
Tips For Success
- Cradle the potato in the palm of your hand while you scoop out the flesh, this will help keep the sides from collapsing.
- Scooping Too Thin: Be careful when you’ve reached the skin of the potato while scooping. Leave about ¼ inch of the potato. Scooping too thin may compromise the strength of the potato shell and you could poke holes in the potato skin. If so, press some of the mashed potatoes against the hole.
- Poached Eggs: If you feel comfortable poaching eggs, the cooking time will be reduced significantly. Bake the assembled potatoes for about 10 minutes. In the meantime, Poach eggs for 50 seconds. Remove potatoes from the oven. Using a slotted spoon remove poached eggs from water and top each potato with a poached egg. Return to oven and cook for about 5 minutes.
- Use my Garlic Butter Baked Potato Recipe, the mild garlic flavor will add a lovely layer of flavor to these breakfast baked potatoes.
- Don’t over bake the eggs, you’ll end up with dry yolks.
Recipe Variations:
- Tex-Mex: Use Pepper-Jack cheese and top with crumbled cooked Mexican chorizo sausage. Sprinkle with chopped cilantro. You can also drizzle these potatoes with some Chorizo Gravy.
- Southern Style: And speaking of gravy, give your breakfast baked breakfast potato some Southern charm by drizzling with breakfast sausage gravy.
- Mediterranean: Add chopped spinach, chopped sun-dried tomatoes to the potato mixture. And substitute with feta cheese.
- Garnish: Garnish with diced fresh chives, a sprinkle of New Mexico Red Chile Powder or Paprika. A dollop of sour cream is also good here.
What To Serve With
- If serving as a brunch style meal, serve with a simply fruit salad. A combination of blueberries, blackberries and strawberries is always a good choice.
- A simple Accompaniment Salad is always a fresh choice for a side dish.
- Sausage patties are a perfect protein to serve with these breakfast potatoes. Fry them up as the potatoes are hitting the oven and then keep warm.
- If you’re hosting kids for breakfast, toast soldiers would be a fun side.
Storage:
Unfortunately, once the eggs are baked, they’re not the best candidate for storage. Remove the cooked egg and store any leftover twice baked breakfast potatoes wrapped individually in plastic wrap. They’ll keep in the refrigerator for up to 4 days. Gently reheat in the oven with a new egg.
Frequently Asked Questions
The baked potatoes should absolutely be made ahead of time. Bake the potatoes the night before then stored in the refrigerator. The remainder of the recipe should be made the next morning.
If you didn’t plan ahead and make baked potatoes the night before, by all means, use that microwave. It’s easy! Scrub 2 russet potatoes and then prick them with a meat fork. Microwave for 5-6 minutes, then flip the potatoes over and cook for 5 more minutes. Give them a squeeze to make sure they’re cooked. Let them cool before handling. NOTE: For every potato added, add one minute to the cooking time before and after turning.
Russet … russet … russet. Russet potatoes are high in starch which will make the filling texture soft, fluffy and easy to mix. Russet potatoes also have a tougher skin which will make a stronger tougher shell that will keep it’s shape for filling and twice baking. Save those thin skinned low starch potatoes such as Yukon Golds for Potato Salads.
More Egg Breakfast Recipes
And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of great eye-opening recipes, including the most popular on my site for Country Potatoes with Ham.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Twice Baked Breakfast Baked Potatoes
Ingredients
- 2 baked potatoes
- 1 Tablespoon unsalted butter
- 1 Tablespoon heavy whipping cream
- Salt and pepper to taste
- 4 eggs
- ½ Cup cheddar cheese grated
Instructions
- Preheat oven to 350 degrees.
- Slice the baked potatoes in half and using a grapefruit spoon, scoop out the flesh, leaving about ¼ inch layer of potato. Place the flesh in a bowl.
- Turn the potatoes over and slice a very thin piece from the potato, only if the potato isn't sitting straight. This is necessary so the potato will sit level so the egg won't run out once we get to that step.
- Add the butter, cream and salt and pepper to the potato flesh. Microwave on high at 30 second intervals, stirring after each 30 seconds. Heat until butter has melted and blending in and the potatoes are easily rough mashed.
- Place the potatoes on a baking sheet lined with parchment or sprayed with non-stick cooking spray. Scoop some of the potato mixture into the potato shells. Note, you'll have potato mixture left over, there's simply not enough room to fit all of the mashed potatoes back in. Save them for a side dish for dinner.
- Sprinkle cheese over each of the potatoes. Using the back of a spoon, make a well in the potatoes.
- Carefully crack an egg into each potato shell. Bake at 350 degrees until eggs reach desired doneness. For a slightly runny yolk, this will take about 15 – 20 minutes.
- Garnish with chopped chives, New Mexico red chile powder, or a dollop of sour cream.
Notes
- Cradle the potato in the palm of your hand while you scoop out the flesh, this will help keep the sides from collapsing.
- Make sure you’ve not poked any holes in the potato skin as you were scooping them. If so, press some of the mashed potatoes against the hole.
- Poached Eggs: If you feel comfortable poaching eggs, the cooking time will be reduced significantly. Bake the assembled potatoes for about 10 minutes. Poach eggs for 50 seconds. Remove potatoes from the oven and top each with a poached egg. Return to oven and cook for about 5 minutes.
- Garnish: Garnish with diced fresh chives, or a sprinkle of New Mexico Red Chile Powder or Paprika.
- Use my Garlic Butter Baked Potato Recipe, the mild garlic flavor will add a lovely layer of flavors to these breakfast baked potatoes.
Nutrition
Twice Baked Breakfast Potatoes with Eggs …It’s what’s for Breakfast.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Wow what a great idea, I have never heard of a poached egg on a potato. I am for sure making this!
I hadn’t thought of it either, but this was sure good. Thanks Cheryl
Happy New Year to you too Ansh. Always good to hear from you. We were at Bones Restaurant downtown siting at the counter when I saw them taking those eggs out of the fridge. The soup was so hot, there was no need to reheat them first. Loved finding that secret.
This is genius! Merry Christmas!
Thanks Pam.
We love twice-baked potatoes, but have never thought of using an egg. Love it!
Merry Christmas to you and your family Lea Ann.
Sam
Thanks so much Sam.
What a clever take on eggs and potatoes. They look great. Thank you for sharing.
You’re so welcome Lady Lillith. And thanks so much for stopping by and the comment.
I like the idea of prepping these the night before! This is a tasty and hardy breakfast, what a fabulous idea!
I really liked spending time the night before. They reheated easily and was a delicious breakfast in no time. Thanks for stopping by and the comment Tanya.
What a clever idea…I love twice baked potatoes but hadn’t thought of having them for breakfast.
Thanks so much Karen.
You are right, I never would have thought of twice baked potatoes for breakfast.. but now I won’t be able to stop thinking about it!!! YUM!!
Thanks Jenn. Merry Christmas to you.
No, I never have though of a baked potato for breakfast but with the poached egg I know I would love it. I didn’t know about the advance preparation either – great idea!
Merry Christmas to you, Lea Ann!
Thanks Susan. Merry Christmas to you and your family.
Oh, this is good stuff! Healthy and simple and yummy! Thanks for the bday greeting Lea Ann! Have a great holiday!
You’re so welcome Abbe.
Oh super yum, I love twice baked potatoes! Have a great holiday!
Thanks Pamela. You have a wonderful little Holiday season yourself.
What a great idea! I think this is in order for x-mas breakfast since Im in charge for making! Pinned!
Thanks Heather
That would be a good brunch item for watching football. It would turn out to salty at our house because of all the tears watching our team.
Been there Chilebrown. :/
Dear LeeAnn, I wake up hungry too. I love to eat!!
I would be very blessed to wake up to a breakfast such as this.
Have a wonderful Christmas and a very happy New Year.
Catherine
Thanks so much Catherine. Merry Christmas to you and your family.
This would make breakfast worth getting up for. I love this!
Thanks so much Maureen. And for stopping by and the comment. I hope you give this a try and let me know what you think.
I wake up hungry too. Actually, I’m hungry most of the time so a stash of already-baked-potatoes in the fridge is a great tip. This looks deeee-vine.
Glad to hear I’m not the only hungry person first thing in the a.m. Yay for delicious breakfasts. 🙂
Poached eggs and potatoes – what a perfect breakfast!
Thanks so much Claire.
This sounds super delicious – and I just happen to have a leftover baked potato in my fridge. Thanks for the timing on the poached eggs – it’s so much easier to multitask if I have a timer going. 🙂
Yay for leftover baked potatoes. Get that timer going for a poached egg!
Nice Combo!
Thanks Mick. Actually I’ve never made twice baked potatoes because I buy them at Tony’s.
Totally awesome LA. I believe a good title for this post would be “This Is For You Larry” 🙂
I think that’s a perfect title for this post. 🙂