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Breakfast Twice Baked Potatoes

Breakfast Twice Baked Potatoes with Poached Eggs

How about a poached egg snuggled into the top of a light, fluffy and buttery twice baked potato and then topped with some melted cheddar cheese?
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 242kcal


  • 2 baking potatoes
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon heavy whipping cream
  • Salt and pepper to taste
  • 4 eggs
  • 1/2 Cup cheddar cheese grated
  • 1 Tablespoon chives chopped. For garnish


  • Preheat oven to 350 degrees.
  • Scrub the potatoes and dry with paper towels. Prick them lightly all over with a fork, wrap in foil and bake until done. About an hour to an hour and a half.
  • Remove the potatoes from the oven and allow to cool slightly. Cut the potatoes in half lengthwise and scoop and carefully scoop out the pulp.
  • Mash the potato pulp and add the cream, butter and salt and pepper.
  • Divide the potato mixture evenly among the potato halves and with the back of a spoon make an indentation in each for the eggs.
  • Fill a saucepan with water and bring to a simmer. Gently poach the eggs for 50 seconds and remove them from the water with a slotted spoon.
  • Place one egg in the center of each potato. Top with the grated cheese and bake until eggs are set to you liking. I baked for 5 minutes for a perfect runny yolk. Bake 10 minutes or so if you'd like the yolk to set up. Sprinkle with chives and serve immediately.


Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 191mg | Sodium: 157mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg