Hearty Egg-Bacon Stuffed Potatoes

I discovered these twice-baked breakfast potatoes during a desperate Sunday morning when I had overnight guests and nothing but basics in my fridge. Potatoes, eggs, and some leftover bacon from the night before seemed like humble ingredients until I remembered my mom's twice-baked potatoes from childhood dinners. Why not turn them into a breakfast version?

My brother-in-law, who typically picks at his food and claims he "isn't a breakfast person," devoured two of these during our last family gathering. When I caught him eyeing the last one on the platter, I knew I had a winner on my hands.

What Goes In The Potato

• Russet potatoes: The big starchy ones that get fluffy inside
• Butter: Because everything good starts with butter
• Milk: Helps create that creamy mashed potato filling
• Cheddar cheese: Gets melty and forms that irresistible cheesy crust
• Bacon: I use regular pork bacon, but beef or turkey bacon works too
• Eggs: The crowning glory that turns this into breakfast
• Simple seasonings: Just salt and pepper let the other flavors shine

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Potato Magic Method

Baking Foundation

Start with large russets - they need to be big enough to cradle an egg. Don't wrap them in foil! Letting them bake directly on the oven rack creates that crispy skin that makes twice-baked potatoes so special. Poking them all over with a fork before baking prevents potato explosions (learned that lesson the hard way). A light coating of oil and a sprinkle of salt on the skin makes it extra delicious - don't skip this step!

Scooping Strategy

Let the potatoes cool just enough so you don't burn your fingers. Cut them lengthwise and gently scoop out most of the insides, leaving about a 1/4-inch shell. The trick is getting enough potato out to make room for fillings while keeping the shell sturdy enough to hold everything. I use a grapefruit spoon for this - its serrated edge makes the job easier.

Mashing Mastery

Heat your milk before adding it to the potatoes - this keeps the mash warm and helps it absorb better. Add the butter while the potatoes are still hot so it melts completely. For extra-fluffy filling, use a hand mixer instead of manually mashing. Season generously - the mashed potato base needs to be flavorful enough to stand up to the other ingredients.

Assembly Architecture

Create a well in the center of each refilled potato half - this is crucial for keeping the egg contained. I arrange the bacon around the edges of this well, which helps form a barrier that cradles the egg. Adding cheese both under and over the egg creates those delicious crusty edges while also helping to hold everything together.

Last month I hosted a morning-after breakfast for my cousin's bachelorette party. These potatoes were the only thing that survived the champagne headaches. One bridesmaid asked if she could marry the potato instead of her fiancé, which I took as the highest form of culinary compliment.

Creative Variations

Try a Mediterranean version with feta instead of cheddar, a sprinkle of za'atar, and chopped olives mixed into the potato. For a Mexican-inspired twist, add taco seasoning to the potato filling and top with pepper jack cheese, salsa, and avocado after baking. Vegetarians can skip the bacon and add sautéed mushrooms or spinach instead - just make sure to cook out the moisture first.

Serving Suggestions

These are substantial enough to stand alone, but I like to serve them with a simple green salad for brunch gatherings. A dollop of sour cream on top adds a cool, tangy contrast to the warm potato. For an extra-special touch, sprinkle with fresh chives or green onions just before serving - that pop of color and fresh flavor makes everything better.

Pro Tips

Bake the potatoes the night before to save time in the morning. Just refrigerate them whole and continue with the recipe when you're ready. If you want to make these for a crowd, use an ice cream scoop to quickly portion out the filling. For perfectly set whites with runny yolks, cover the baking sheet with foil for the first 10 minutes of the second bake, then remove for the final minutes.

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I've made these twice-baked breakfast potatoes for lazy weekend mornings, holiday brunches, and even dinner on those nights when breakfast food sounds perfect. There's something deeply satisfying about the contrast between the crispy potato skin and the creamy, cheesy filling, all topped with that perfect baked egg. It's like getting the best parts of breakfast all in one convenient, delicious package.

Frequently Asked Questions

→ Can I use regular bacon instead of beef bacon?

Yes, you can substitute traditional pork bacon, turkey bacon, or plant-based bacon alternatives according to your preference.

→ How can I meal prep these?

You can prepare the potatoes through the first bake and filling stages, then refrigerate for up to 2 days. When ready to serve, add the egg and final bake, adding a few extra minutes to the cooking time.

→ Can I make these dairy-free?

Yes, substitute the butter with olive oil, the milk with unsweetened almond or oat milk, and use dairy-free cheese alternatives.

→ How do I know when the eggs are perfectly cooked?

For runny yolks, the egg whites should be set but not rubbery, and the yolks should still look glossy. For firmer yolks, bake for an additional 3-5 minutes.

→ What can I serve with these potatoes?

These are hearty enough to be a complete meal, but you can serve them with a side salad, fresh fruit, or roasted vegetables for a more complete brunch.