Twice Baked Breakfast Potatoes are the perfect addition to your next weekend Brunch menu. These potatoes are filled with bacon, cheese, egg, along with all of your favorite baked potato toppings.
Twice Baked Breakfast Potatoes
Look, I'm not much of a baked potato fan, but I LOVE me a good twice-baked potato. Personally, regular baked potatoes always seem a bit dry, and no matter how well I combine the baked potato toppings with the baked potato, the toppings alway seem disproportionate to the actual baked potato, thus leaving the last half of the baked potato lacking in any flavor whatsoever. Enter the twice baked potato in all it's perfection -- It's creamy and flavorful, all the way down to the last little nub.
Since Twice Baked Potatoes are so freaking fantastic, I had to try a breakfast variation, and boy is it amazing! This Twice Baked Breakfast Potato is hearty, conforming, and full of all your favorite breakfast flavors.
What Kind Of Potatoes Should I Use?
Russet Potatoes work best for this Twice Baked Breakfast Potato recipe, however you can also substitute with a sweet potato.
Baked Potato Tips
After washing and drying the potato, you will want to poke holes all over the potato using a fork. Next cover the potato in Olive Oil or melted butter, and liberally season with Flakey Sea Salt.
Next you will place a wire rack on a baking sheet, so the heat cooks the potato evenly on all sides. No need to cover the potatoes in foil; bake them as is. The result is a nice crispy skin and fluffy center, every time!
Ingredients
Russet Potatoes: You can substitute sweet potatoes, but russet potatoes will work best.
Extra Virgin Olive Oil: You can totally use Avocado Oil if you perfer.
Flakey Sea Salt: Something like Maldon's Sea Salt is great. The flakey Sea Salt will be used to season the outside of the potatoes, and provide a bit of extra "crunch" to the skin.
Bacon: We get our bacon from a company called Moink Box. Moink is owned and operated by farmers, and they offer ethical meat-boxes delivered to your doorstep.
Ghee or Butter: If you enjoy butter, use it. If not, use Ghee.
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Milk: You can use regular milk, or to keep it dairy-free by using any non-dairy variety.
Sea Salt: Any fine sea salt will work, however something like Redmond Real Salt is a great option.
Pepper:
Cheddar Cheese: Sharp cheddar is my favorite, however if you don't do dairy, you can leave this out or use your favorite non-dairy cheese.
Jalapeño: If you enjoy the heat, but don't want it too spicy, remove the seeds.
Chives
Eggs: Good quality eggs are important, and while they can be a bit more expensive, I feel it's one of those things that is worth it, especially if you like your eggs on the runny side. If you can, try to get cage free, organic eggs.
Instructions
- Preheat the oven to 400 degrees.
- Cook bacon in the oven for 10-14 minutes or until done. Once cooled, chop into bite-size pieces and set aside.
- While the bacon is cooking, wash and dry the potatoes, and poke holes all over the potatoes.
- Cover the potatoes with olive oil, and season with Flakey Sea Salt. Place a wire cooling rack on a baking sheet, and set the potatoes on the wire rack and bake for 40-60 minutes (the time will depend on your oven and the size of your potatoes), or until the potatoes are soft to the touch. Lower the oven temperature to 350 degrees.
- When the potatoes are done, allow them to cool slightly, then slice them in half, lengthwise.
- Carefully scoop out the potato-flesh and place into a medium bowl, while leaving a border around the edges. Place the hollowed out potato half, face up, on a baking sheet lined with parchment paper. Repeat for all potatoes.
- Mash the potato fleshy goodness, then add the ghee, milk, salt and pepper, and mix until smooth. You may need to add more milk or ghee to get it to a smooth, creamy consistency. Taste, and adjust as needed. You may want to add more cheese, jalapeño, chives, bacon or salt and pepper.
- Fold in the cheese, jalapeno, bacon and chives. You will want to reserve a little bit of each, to sprinkle on top.
- Divide the filling between each of the 8 potato halves, and create a well in the center.
- Crack 1 egg into each well, and don't worry if some of the egg spills over!
- Add a pinch of sea salt on top of the egg, then transfer the potatoes to the oven. Bake for 20-25 minutes or until the egg white has just set. You will want to keep an eye on the potatoes to ensure you do not over-cook the eggs. I recommend you start watching them at about 15 minutes, especially if you prefer a runny yolk.
- Remove the potatoes from the oven and top with additional cheese, bacon, jalapeno and chives. Allow the potatoes to rest for 2-3 minutes, then serve.
How to Serve:
Allow the Twice Baked Breakfast Potatoes to rest for 2-3 minutes then serve! You can also add any additional toppings that you enjoy.
How to Store:
Allow the Twice Baked Breakfast Potatoes to cool, then place in an airtight food storage container. Store in the fridge for 1-2 days.
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Did you make this recipe?
I'd love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!
Twice Baked Breakfast Potatoes
Ingredients
- 4 Large Russet Potatoes
- 1-2 tablespoon Extra Virgin Olive Oil
- 1-2 teaspoon Flakey Sea Salt to season the outside of the potatoes
- 4-6 slices Bacon
- 1-2 tablespoon Ghee or Butter start with 1tbsp add more if you desire
- 2-4 tablespoon Milk, regular or diary free start with 2tbsp and add more if needed
- ½-1 teaspoon Fine Sea Salt adjust as needed, as the bacon will add a lot of salt as well
- ¼ teaspoon Pepper
- ¼-1/3 cup Cheddar Cheese reserve some for topping the potatoes if desired
- 1 teaspoon Jalapeño diced, more to taste
- 3 tablespoon Chives reserve some for topping
- 8 Eggs
Instructions
- Preheat the oven to 400 degrees.
- Cook bacon in the oven for 10-14 minutes or until done. Once cooled, chop into bite-size pieces and set aside.
- While the bacon is cooking, wash and dry the potatoes, and poke holes all over the potatoes.
- Cover the potatoes with olive oil, and season with Flakey Sea Salt. Place a wire cooling rack on a baking sheet, and set the potatoes on the wire rack and bake for 40-60 minutes (the time will depend on your oven and the size of your potatoes), or until the potatoes are soft to the touch. Lower the oven temperature to 350 degrees.
- When the potatoes are done, allow them to cool slightly, then slice them in half, lengthwise.
- Carefully scoop out the potato-flesh and place into a medium bowl, while leaving a border around the edges. Place the hollowed out potato half, face up, on a baking sheet lined with parchment paper. Repeat for all potatoes.
- Mash the potato fleshy goodness, then add the ghee, milk, salt and pepper, and mix until smooth. You may need to add more milk or ghee to get it to a smooth, creamy consistency. Taste, and adjust as needed. You may want to add more cheese, jalapeño, chives, bacon or salt and pepper.
- Fold in the cheese, jalapeno, bacon and chives. You will want to reserve a little bit of each, to sprinkle on top.
- Divide the filling between each of the 8 potato halves, and create a well in the center.
- Crack 1 egg into each well, and don't worry if some of the egg spills over!
- Add a pinch of sea salt on top of the egg, then transfer the potatoes to the oven. Bake for 20-25 minutes or until the egg white has just set. You will want to keep an eye on the potatoes to ensure you do not over-cook the eggs. I recommend you start watching them at about 15 minutes, especially if you prefer a runny yolk.
- Remove the potatoes from the oven and top with additional cheese, bacon, jalapeño and chives. Allow the potatoes to rest for 2-3 minutes, then serve.
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