The beauty of Twice-Baked Breakfast Potatoes extends beyond their amazing taste to their practical benefits. These potatoes can be prepared entirely ahead of time, making them perfect for entertaining or busy mornings when you want a substantial breakfast without the fuss. Each potato becomes a complete breakfast in itself, packed with protein, vegetables, and satisfying carbohydrates that will keep you energized throughout the morning. Whether you’re feeding a crowd or meal-prepping for the week, these Twice-Baked Breakfast Potatoes deliver restaurant-quality results with home-kitchen simplicity, transforming an ordinary morning into something truly special with every perfectly seasoned, golden-topped bite.
Twice-Baked Breakfast Potatoes: The Perfect Morning Comfort Food
These Twice-Baked Breakfast Potatoes combine the best of both worlds by merging classic baked potato techniques with hearty breakfast flavors. Each potato is first baked until tender, then hollowed out and mixed with creamy ingredients, breakfast meats, and seasonings before being baked again to golden perfection. The result is Twice-Baked Breakfast Potatoes with crispy exteriors and fluffy, flavorful interiors that make an impressive and satisfying breakfast or brunch dish. Perfect for entertaining or meal prep, these Twice-Baked Breakfast Potatoes can be customized with your favorite breakfast ingredients for a personalized morning treat.
Storage Options
Store prepared Twice-Baked Breakfast Potatoes covered in the refrigerator for up to 4 days. For longer storage, wrap individually in foil and freeze for up to 3 months. Reheat refrigerated potatoes in a 375°F oven for 15-20 minutes until heated through. Frozen potatoes should be thawed overnight before reheating for best results.
Summary
These Twice-Baked Breakfast Potatoes feature fluffy potato flesh mixed with breakfast ingredients, then baked until golden and crispy. The two-step baking process creates the perfect texture combination of creamy interior and crispy top, making them ideal for brunch entertaining or make-ahead breakfast preparation.
Equipment
- Large baking sheet
- Aluminum foil
- Sharp knife
- Large spoon or ice cream scoop
- Large mixing bowl
- Measuring cups and spoons
- Fork for testing doneness
- Oven mitts
- Wire cooling rack
Ingredients
For the Potatoes:
- 6 large russet potatoes (about 8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
For the Filling:
- 1/2 cup sour cream
- 1/4 cup cream cheese, softened
- 1/4 cup whole milk
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Breakfast Mix-ins:
- 8 strips bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 4 green onions, finely chopped
- 1/2 cup diced bell peppers
- 2 tablespoons fresh chives, chopped
For the Topping:
- 1/2 cup additional cheddar cheese
- 2 tablespoons butter, melted
- 1/4 cup panko breadcrumbs
- Fresh herbs for garnish
Instructions
- Prepare the initial bake: Preheat oven to 425°F (220°C). Scrub potatoes clean and pat dry. Pierce each potato several times with a fork. Rub with olive oil and season with coarse salt and pepper. Place on a baking sheet and bake for 45-55 minutes until tender when pierced with a fork.
- Cool and hollow out: Allow potatoes to cool for 10-15 minutes until safe to handle. Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure. Place scooped potato flesh in a large mixing bowl.
- Prepare the filling: Mash the potato flesh until smooth. Add sour cream, softened cream che