Twice Baked Breakfast Potatoes

Twice Baked Breakfast Potatoes

Lazy mornings are my absolute favorite. You know the ones, the light slowly creeps into your room through the nearest window, making sleeping in any longer impossible. You reluctantly toss the covers aside, stretch and get up. I don’t know about you, but heading to the kitchen is usually one of my first moves.

I love breakfast and the heartier the meal, the better. Bacon and eggs are breakfast essentials, but sometimes you need a little more for a side dish. That’s why I love these hearty Twice Baked Breakfast Potatoes.

Twice Baked Breakfast Potatoes

These Twice Baked Breakfast Potatoes know how to hit the spot for me. The soft twice-baked potato mash mixed in with the flavors of the seasoned eggs, the sharp flavor of the green onions, and the mounds of cheese and bacon bits is a sure way to score in making a delicious but easy side to your meal.


If you’re a meat lover, by all means, pile in some cooked sausage or ham pieces too. I personally didn’t because I’m more of a bacon-cheese girl.


De-licious. And Easy!

Twice Baked Breakfast Potatoes

Yield: 8


  • 4 large baking potatoes
  • 1 tablespoon butter
  • 4 eggs, beaten
  • 1/4 cup sour cream
  • 1/2 cup bacon real bacon bits (or you can actually make bacon strips and crumble them)
  • 3/4 cup shredded cheddar cheese, divided (plus you may add more if you're really feeling cheesy)
  • 1/4 cup minced green onions (plus some for garnish)
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Additional sour cream for topping


  1. Scrub potatoes and pierce them several times with a fork. Place on a microwave-safe plate and microwave, uncovered, on high for 15-17 minutes or until tender, only turning once.
  2. Meanwhile, in a large skillet melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. (You would use this same skillet if you were cooking meat.)
  3. When potatoes are cool enough to handle, cut each in half lengthwise and scoop out pulp, leaving thin shells.
  4. In a large bowl, mash the pulp with sour cream. Stir in the bacon, cheese, green onions, parsley, salt, pepper, eggs and add your meat of choice. Spoon into potato shells.
  5. Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Garnish with remaining cheese and green onions. Serve with additional sour cream if desired.

Recipe adapted from: Taste of Home | Photos by Me

{Q} What are your breakfast go-tos? {Q} What does your perfect morning consist of?

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