Breakfast Twice Baked Potatoes

Name: Breakfast Twice Baked Potatoes with Bacon and Egg
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 5 servings
Cuisine: American
Ingredients: 5 large russet potatoes; 1 tbsp avocado oil; salt, to taste; black pepper, to taste; 1/4 cup butter, cubed; 1/2 cup milk, hot; 1/2 cup shredded cheddar cheese; 4 slices beef bacon, cooked and crumbled; 5 large eggs

Breakfast twice baked potatoes are hollowed russet potatoes refilled with creamy mashed potato, cheddar cheese, and crispy bacon, then crowned with a fried egg. The contrast between crispy skin, creamy filling, and runny yolk makes this a substantial one-plate breakfast.

🌍American 🏷️Breakfast 🏷️Twice-baked potatoes 🏷️Potato boats 🏷️Eggs Bacon

🏷️

🏷️Cheesy

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TikTok

Total

1h 35m

Servings

5

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

5 large russet potatoes
1 tbsp avocado oil
salt, to taste
black pepper, to taste
1/4 cup butter, cubed
1/2 cup milk, hot
1/2 cup shredded cheddar cheese
4 slices beef bacon, cooked and crumbled
5 large eggs

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Instructions

1
Preheat your oven. Pierce the potatoes with a knife, then place them on a parchment-lined baking sheet.
2
Drizzle the potatoes with avocado oil and season with salt and black pepper. Rub to coat evenly.
3
Bake the potatoes until they are fully cooked and tender.
4
Once cool enough to handle, slice the potatoes in half lengthwise.
5
Scoop out the flesh from the potato skins, leaving a thin border to create a boat. Place the scooped potato into a mixing bowl.
6
To the bowl with the potato flesh, add butter, salt, black pepper, and hot milk. Mash until smooth and creamy.
7
Spoon the mashed potato mixture back into the potato skins.
8
Use a spoon to create a well in the center of each filled potato skin.
9
Sprinkle shredded cheddar cheese and pieces of cooked beef bacon around the edges of the well.
10
Crack one egg into the well of each potato. Season the top with a little more salt and pepper.
11
Return to the oven and bake until the egg whites are set but the yolks are still runny.

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Tips & Notes

Pro tips

Scoop the potato halves while still warm (after the first bake) so the flesh comes away cleanly from the skin without tearing.
Don't overfill the hollowed potatoes—leave 1/4 inch clearance at the rim so the filling doesn't spill when the egg is added.
For a runny yolk, crack the egg directly into the center of each potato 5–7 minutes before the total bake time is complete; if you prefer a set yolk, add it earlier.
Chill the mashed potato mixture slightly before stuffing so it holds its shape and doesn't deflate the potato skin during the second bake.

Substitutions

Beef bacon → smoked ham, sausage, or omit for vegetarian
Cheddar cheese → gruyère, sharp white cheddar, or pepper jack for more bite
Avocado oil → olive oil, butter, or vegetable oil (neutral flavor preferred)
Milk → heavy cream or sour cream (cream adds richness; sour cream adds tang)

Storage & make-ahead

Store cooled twice-baked potatoes (without egg) in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 15 minutes, then add a fresh fried egg.