Breakfast Twice Baked Potato is a potato filled with bacon, egg, and cheese. It’s all of your favorite breakfast toppings in a baked potato!
BREAKFAST TWICE BAKED POTATO
Who would think of making a twice-baked potato for breakfast? Well, I did and I could eat one of these every morning. Not only is this a hearty breakfast, but it also has all the nutrients you need to start the day. Potatoes are a great source of Vitamin C, potassium, and fiber. Did you know that the potato was the first vegetable to be grown in space? Lucky for us, we don’t have to go to space to get potatoes for these Breakfast Twice Baked Potatoes!
BREAKFAST TWICE BAKED POTATO RECIPE
This recipe starts with a perfectly cooked potato. I will give you some tips on how to bake a potato next. After all, how many times have you baked a potato and it comes out rock solid? Then, it’s about those breakfast staples to complete the recipe.
- Canola oil
- Kosher salt
- Heavy cream
- Shredded cheddar cheese
- Garlic powder
- Onion powder–Make your own homemade onion powder for this recipe!
- Black pepper
- Salt and pepper, to taste
- Minced chives (optional garnish)
HOW TO BAKE A PERFECTLY BAKED POTATO
As I mentioned, it starts with the baked potato for this and all other baked potato recipes.
- First of all, choose a starchy potato like a Russett potato or Idaho potato. Clean it well to get off all the dirt.
- Preheat the oven to 350°F.
- Prick holes all around the potato (carefully), using a knife or fork. This allows the steam to escape from inside the potato. If you do not prick holes in the potato, it may actually burst inside your oven.
- Rub the potatoes with oil and season them with Kosher salt. Be generous with the salt.
- Place the potatoes on a foil-lined baking sheet and let them cook at 350°F for about an hour, or until they are fork-tender. A fork should easily pierce the baked potato when it’s done. If it is hard, bake it for a little longer. Be careful to not overbake, though! If you want to be exact, the temperature of a fully cooked potato is around 210°F.
- Remove them from the oven and let them cool before you begin to handle them.
HOW TO MAKE BREAKFAST TWICE BAKED POTATOES
After the potatoes have cooled down, it’s time to fill them with the breakfast mixture that gives the potatoes their name. Using a sharp knife, cut the potatoes in half. Carefully spoon out the center of each potato and put the scooped out potato into a large mixing bowl. Lay the hollowed-out potato shells on a baking sheet while you mix the butter, cream, 1/2 cup of the bacon, cheddar cheese, garlic powder, onion powder, pepper, and salt with the spooned out potatoes. Fill ‘each potato bowl’ with this mixture. Then, make a well in each potato. Crack a raw egg into each potato well and top them each off with the remaining crumbled bacon, salt, and pepper. Bake for 15-20 minutes, or until the egg is set and the potatoes are warmed through. Garnish them with chives, if you wish.
CAN I MAKE BREAKFAST TWICE BAKED POTATOES AHEAD OF TIME?
With mornings being so rushed, not many people have an hour and a half to spend on breakfast. (Oh, but wouldn’t that be nice?!?) Well, there are a couple of short-cuts you can do to make this Breakfast Twice Baked Potato recipe a go in the morning. First, you could bake the bacon ahead of time. Simply lay the slices of bacon on a foil-lined baking sheet and bake for 18-20 minutes at 415°F. Wrap them in foil and store the bacon in the refrigerator until you are ready to use them the next morning.
Another option that I found out worked well was to bake the potatoes, according to the instructions, ahead of time. Just pop them in the fridge the night before so the next morning you just have to fill the potatoes and bake them for 15-20 minutes. Genius, I know!
CAN YOU BAKE TWICE BAKED POTATOES IN THE MICROWAVE?
A third solution would be to use the microwave for the initial baking of the potato. Most of the prepping of the potatoes is the same as baking them in the oven. First, scrub and wash the potatoes. Then, poke holes in the potatoes using a fork or knife. Rub the canola oil over each potato and sprinkle on the salt. Finally, wrap the potatoes in a paper towel that has been moistened with a little more canola oil. Cook two potatoes at a time in the microwave, checking if they are fork-tender after 8 minutes. If not, cook a minute more at a time until they are ready.
- 2 large potatoes, for baking
- 2 teaspoons canola oil
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 1/4 cup heavy cream
- 4 slices bacon, cooked, crumbled, and divided
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 large eggs
- salt and pepper, to taste
- chives, minced
Preheat oven to 350°F.
Prick potatoes a few times on each side with a fork or knife.
Coat each potato with canola oil and cover with salt.
Bake for 1 hour, or until fork-tender.
Using a sharp knife, slice the potatoes in half.
Using a spoon, remove the center of each potato, leaving about a 1/4-inch wall on each side. Put the potato filling into a large bowl, and lay the hollowed-out potato shells on a baking sheet.
To the bowl of potato filling, add butter, cream, 1/2 cup of bacon, cheddar cheese, garlic powder, onion powder, pepper, and salt and mix until smooth and creamy.
Fill the hollowed-out potato skins with the filling.
Create a well in the center of the filling of each potato.
Crack a raw egg into the well. Top with salt, pepper, and remaining crumbled bacon.
Bake for 15-20 minutes or until the egg is set and the potato is warmed through.
Garnish with chives.