Ultimate Twice Baked Breakfast Potatoes: A Delicious Way to Reimagine Leftovers
Say goodbye to bland breakfast routines and hello to a culinary revelation! This Twice Baked Breakfast Potato recipe isn’t just a meal; it’s a brilliant solution for transforming humble leftover baked potatoes into an extraordinary morning delight. Utilizing the clever twice baked method, you’ll meticulously scoop out the fluffy interior, mash it with a tantalizing blend of classic breakfast staples like savory bacon, rich cheese, and perfectly scrambled eggs, then nestle it back into its crispy potato skin shell. The result? A second bake that delivers an irresistibly crispy, cheesy, and utterly mouthwatering breakfast that will have you eagerly anticipating your mornings.
Why You’ll Absolutely Love These Twice Baked Breakfast Potatoes
If your household is anything like ours, potatoes are a beloved staple, and that often means we end up with a few perfectly good baked potatoes from dinner that deserve a second life. Instead of relegating them to another dinner or letting them go to waste, I’ve discovered the ultimate breakfast transformation! While we frequently enjoy traditional hash browns or a quick potato scramble, this recipe elevates your morning meal beyond the ordinary. Prepare to spice up your routine in a way that will make you wonder how you ever lived without it.
These twice baked potatoes offer an incredible textural contrast that truly sets them apart. Imagine biting into a wonderfully crispy potato skin, followed by a creamy, fluffy, and lusciously melty interior packed with protein and flavor. It’s a hearty and satisfying start to any day, whether you’re fueling up for a busy workweek or enjoying a leisurely weekend brunch. Today, I’m thrilled to guide you through crafting these unique and delectable breakfast potatoes, sharing not only the core recipe but also a plethora of clever substitutions and exciting variations. These tips will help you keep things fresh, ensuring every breakfast is an adventure in flavor and never dull. Get ready to fall in love with your breakfast all over again!
More Delicious Baked Potato Recipes
- Slow Cooker Baked Potatoes
- Taco Baked Potatoes
- Buffalo Chicken Baked Potatoes
Essential Ingredients for Your Breakfast Baked Potatoes
One of the best things about this recipe is its reliance on simple, readily available ingredients that come together to create something truly special. While specific measurements are detailed in the recipe card below, here’s a handy grocery list to get you started. For the best results, opt for large Russet potatoes, as their starchy interior bakes up incredibly fluffy, and their thick skins become wonderfully crisp – perfect for holding that delicious filling!
- Baked Potatoes: Large Russet potatoes are ideal. These can be freshly baked or, even better, leftover from a previous meal.
- Bacon: Adds a savory, smoky crunch that’s quintessential to a hearty breakfast.
- Eggs: Provide richness and protein, binding the filling together.
- Sharp Cheddar Cheese: Offers a robust, tangy flavor and melts beautifully.
- Shredded Parmesan Cheese: Contributes a salty, umami kick and creates a golden, crispy topping.
- Salt and Pepper: Essential for seasoning the potato filling to perfection.
Creative Variations to Customize Your Baked Breakfast Potatoes
This recipe is incredibly versatile, allowing for endless customization to suit your taste preferences or whatever ingredients you have on hand. Don’t be afraid to experiment and make it your own! Here are some fantastic ideas to inspire your culinary creativity:
- Protein Power-Ups: Instead of, or in addition to, bacon, consider incorporating other breakfast meats. Sautéed sausage (pork or turkey) or diced ham (especially good if you have leftovers from a holiday meal) would be equally delicious, adding different flavor profiles and textures. Just ensure they are fully cooked and crumbled/diced before mixing into the potato filling.
- Veggie Boost: Elevate the nutrition and flavor by adding finely chopped vegetables and onions. Sautéing them in the bacon grease before adding the potatoes and eggs will infuse them with incredible flavor. Great options include bell peppers (red, yellow, or green), spinach (wilts down nicely), mushrooms, or finely diced zucchini.
- Cheese Enthusiast’s Dream: Experiment with a different combination of cheeses. Monterey Jack for extra meltiness, pepper jack for a spicy kick, smoked Gouda for depth, or even a crumbling of feta for a salty tang. A sprinkle of mozzarella can also provide a wonderful stretch.
- Aromatic Herbs: Fresh herbs like finely chopped chives and scallions are fantastic for adding a burst of fresh flavor and color. Parsley or cilantro could also be used depending on your desired flavor profile.
- Egg-cellent Topping: For a different experience, make the potato mixture as written, bake it, and then once it’s out of the oven, top it with a freshly fried or poached egg. The runny yolk will create a luscious sauce over the crispy, cheesy potato, taking it to another level of indulgence.
- Spice it Up: If you enjoy a bit of heat, mix some red pepper flakes or a dash of chili powder directly into your potato mixture before baking. For a final flourish, a drizzle of your favorite hot sauce over the baked potato adds a vibrant kick.
- Make it Vegetarian: Omit the bacon entirely and use a neutral oil (like olive oil) to sauté your potatoes and vegetables. You can add more cheese or a plant-based protein alternative for substance.
How to Make These Irresistible Twice Baked Breakfast Potatoes
The beauty of the twice baked method lies in its simplicity and the incredible textures it creates. Follow these steps for a breakfast that feels gourmet but is surprisingly easy to make, especially when using pre-baked potatoes.
Step 1: Preheat Your Oven (and Bake Potatoes if Needed)
First things first, get your oven ready. Preheat your oven to 400 degrees F (200 degrees C). This temperature is perfect for getting those potato skins nice and crispy and ensuring the filling heats through beautifully.
Note: If you’re not using leftover baked potatoes, this is the perfect time to get them ready. To bake a potato, scrub it clean, prick it several times with a fork, rub lightly with olive oil (optional, for crispier skin), and sprinkle with salt. Bake directly on the oven rack at 400°F (200°C) for about 1 hour, or until fork-tender. Let them cool slightly before handling.
Step 2: Fry the Bacon to Crispy Perfection
In a large skillet, cook your bacon. Place the strips in the cold skillet and cook over medium heat. This allows the fat to render slowly, resulting in wonderfully crisp bacon. Fry until the bacon reaches your desired level of crispness. Once cooked, transfer the bacon strips to a plate lined with paper towels to drain excess grease. Once cooled slightly, either crumble or chop the bacon into small pieces. Drain most of the bacon grease from the pan, but make sure to leave a tablespoon or two behind. This flavorful fat will be used in the next step to cook the potato filling and infuse it with rich, smoky notes.
Step 3: Craft the Flavorful Filling
- Prepare the Potato Shells: Carefully cut each baked potato in half lengthwise. Using a spoon, scoop out the soft, fluffy inside pulp. Be mindful to leave about a quarter-inch (or about 0.5 cm) of potato flesh attached to the skin. This provides structural integrity to the potato skin, ensuring it remains sturdy enough to hold your delicious filling.
- Sauté the Potato Pulp: Add the scooped-out potato pulp to the same skillet where you fried the bacon (using the reserved bacon grease). Lightly cook the potato pulp over medium heat for about 3 minutes, breaking it up with a spoon as it cooks. This step helps to fluff the potato even further and allows it to absorb the wonderful bacon flavor from the pan. Season the mixture generously with salt and freshly ground black pepper to taste.
- Scramble the Eggs: Once the potato is lightly cooked, push it to one side of the skillet, creating an empty space. Pour your beaten eggs into this empty section of the hot pan and scramble them until they are just set and fluffy.
- Combine the Filling: Remove the skillet from the heat. Gently mix the scrambled eggs and potato pulp together. Then, fold in your crumbled bacon and the shredded sharp cheddar cheese. Combine all the ingredients well, ensuring the cheese is evenly distributed and begins to melt slightly from the residual heat.
Step 4: The Second Bake for Golden Goodness
Carefully spoon the prepared filling mixture evenly back into the hollowed-out potato skins. Pack it in gently but firmly, mounding it slightly on top. Once all the potato halves are filled, sprinkle the tops generously with the shredded Parmesan cheese. Place the filled potatoes back into your preheated oven and bake for 8-10 minutes. The goal is for the cheese on top to be fully melted and golden brown, and for the entire filling to be heated through and bubbly. Keep an eye on them to prevent over-browning. Once ready, remove from the oven and serve immediately for the best crispy-cheesy experience!
Frequently Asked Questions About Twice Baked Breakfast Potatoes
Absolutely! These breakfast potatoes are excellent for meal prep. You have a few convenient options to prepare them in advance:
- Bake Potatoes Ahead: The easiest method is to simply bake your potatoes in a batch and store them in an airtight container in the fridge for up to 5 days. When you’re ready to enjoy, simply retrieve them and proceed with steps 2-4 of this recipe, which takes only about 25-30 minutes. This is ideal for quick weekday breakfasts.
- Assemble and Refrigerate: You can bake the potatoes, follow the recipe through making and scooping the filling back into the skins, and then store the assembled potatoes in an airtight container in the fridge for 4-5 days. Crucially, do not add the Parmesan cheese until just before their second bake. When ready to cook, add the Parmesan and bake as directed until heated through and golden.
- Freezing (with a caveat): While some twice baked potatoes freeze well, I generally wouldn’t recommend freezing this particular recipe due to the eggs in the filling. Eggs can sometimes change texture (become rubbery) when frozen and reheated, which might compromise the creamy consistency we’re aiming for.
To reheat your twice baked breakfast potatoes, the oven is your best friend for maintaining that desirable crispiness. Preheat your oven to 425°F (220°C). Place the potatoes directly on a baking sheet and bake for 8-10 minutes, or until thoroughly heated through and the skins are crisp again. If you’re reheating potatoes that were prepped but not fully baked (as in option 2 above), add the Parmesan cheese right before baking. An air fryer can also work wonders for reheating; set it to 375°F (190°C) and cook for 5-7 minutes until hot and crispy.
Absolutely! Why wouldn’t it be good to eat a baked potato for breakfast?! Think about it – we regularly enjoy hash browns, home fries, and breakfast potato casseroles. A baked potato simply offers a unique and incredibly satisfying vehicle for all those wonderful breakfast flavors. It’s hearty, comforting, and provides a great source of complex carbohydrates to kickstart your day. When loaded with protein from eggs and bacon, and richness from cheese, it becomes a complete and balanced meal that’s far from unconventional.
Russet potatoes are the undisputed champions for twice baked potatoes. Their high starch content makes them exceptionally fluffy when baked, and their thick skins become wonderfully crisp, providing the perfect edible vessel for the rich filling. While other varieties like Yukon Golds can work, they might not achieve the same level of fluffiness or sturdy skin.
These twice baked breakfast potatoes are quite substantial on their own, but they pair wonderfully with a few simple additions. Consider serving them alongside a fresh fruit salad for a light, refreshing contrast, or a side of steamed greens for added vitamins. A dollop of sour cream or Greek yogurt, a sprinkle of fresh chives, or a dash of hot sauce can also elevate the flavors beautifully. For an extra indulgent brunch, a mimosa or a strong cup of coffee completes the experience.
More Delicious Breakfast Potato Recipes
- Ham and Potato Breakfast Bake
- Slow Cooker Sausage and Potato Breakfast Casserole
- Easy Potato Scallion Pancakes
- Hashbrown Sausage Breakfast Pie
- Meal Prep Breakfast Burritos
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Twice Baked Breakfast Baked Potato
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Countryside Cravings
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15 minutes
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25 minutes
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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.
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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.
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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.
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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.
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