Twice-Baked Breakfast Potatoes: The Ultimate Morning Comfort Food

Introduction

When it comes to breakfast comfort food, few things hit the spot like a warm, cheesy, twice-baked potato. But what if we turned that dinnertime classic into a breakfast masterpiece? Say hello to Twice-Baked Breakfast Potatoes — a hearty, savory start to your day that combines everything you love about loaded potatoes with your favorite morning ingredients.

Think fluffy baked potato shells filled with scrambled eggs, crispy bacon, melty cheese, and your favorite breakfast add-ins. Whether you’re feeding a hungry family, hosting brunch, or prepping for a busy week, this recipe is a delicious winner.

➡️ Love hearty breakfasts? You’ll also enjoy our Hashbrown Chicken Casserole and Cheesy Biscuit Breakfast Bake!

Ingredients

Here’s what you’ll need to make 4 stuffed breakfast potatoes:

4 large russet potatoes
1 tablespoon olive oil
6 large eggs
1/3 cup milk (or cream for richer eggs)
1 cup shredded cheddar cheese
6 strips cooked bacon, chopped
1/2 red bell pepper, diced
1/4 cup chopped green onions
Salt and black pepper, to taste
Optional toppings: Sour cream, hot sauce, avocado slices, chives

Pro Tip: Russet potatoes work best because their skins are sturdy and the inside fluffs up nicely for stuffing.

Instructions

Step 1: Bake the Potatoes

Preheat oven to 400°F (200°C).
Scrub the potatoes clean and dry them.
Rub each potato with olive oil and a pinch of salt.
Place directly on oven rack or a baking sheet.
Bake for 50–60 minutes, or until fork-tender. Let cool slightly.

Step 2: Cook the Filling

While the potatoes bake, scramble the eggs in a skillet with milk. Season with salt and pepper.
Stir in chopped bacon, bell pepper, green onions, and 1/2 cup of shredded cheese.
Cook until eggs are just set — don’t overcook.

Step 3: Assemble & Bake Again

Cut the potatoes in half lengthwise and scoop out most of the flesh into a bowl, leaving a 1/4-inch shell.
Mix the scooped-out potato with the egg mixture and remaining cheese.
Spoon filling back into the potato shells.
Sprinkle with extra cheese on top.
Return to oven and bake at 375°F (190°C) for 15–20 minutes, or until cheese is melted and bubbly.

Serve warm with sour cream or a drizzle of hot sauce!

Serving Suggestions

These loaded Twice-Baked Breakfast Potatoes are a complete meal on their own, but here are a few pairing ideas:

A side of fresh fruit or green salad
Freshly squeezed orange juice or a mimosa
Toasted English muffins or biscuits
A dollop of sour cream and chopped chives

Notes & Tips

Meal prep friendly: Make the potatoes ahead and store in the fridge. Reheat in the oven or air fryer.
Make it vegetarian: Skip the bacon and add sautéed mushrooms or spinach instead.
Make it spicy: Add jalapeños or hot sauce to the filling.
Potato tip: Don’t discard the potato skins — they crisp up beautifully in the second bake.

Customization Ideas

This recipe is endlessly adaptable! Here are a few variations:

Southwest Style

Add black beans, corn, diced tomatoes, and pepper jack cheese.
Top with avocado and salsa.

Meat Lover’s Edition

Mix in crumbled sausage or chopped ham in addition to bacon.

Veggie Packed

Add sautéed spinach, zucchini, mushrooms, or kale.
Sprinkle with feta or goat cheese for tang.

Egg-Free Option

Use scrambled tofu or chickpea flour “eggs” for a vegan twist.

For more creative brunch recipes, check out our Pull-Apart Stuffed Bread Ring and Limoncello Mascarpone Dream Cake.

Great for Meal Prep & Entertaining

These twice-baked breakfast potatoes are perfect for:

Holiday brunches like Christmas or Easter
Make-ahead weekday breakfasts
Tailgating breakfasts
Potluck mornings
Sleepovers or weekend guests

You can even freeze them individually after baking. Just reheat from frozen at 375°F for 25–30 minutes until heated through.

More Breakfast Favorites from RangerMT.com

Sausage Hashbrown Casserole
Fluffy Vanilla Layer Cake with Whipped Buttercream
Crock Pot Ranch Chicken Sandwiches
Pecan Cream Layered Delight

Frequently Asked Questions

Can I use sweet potatoes instead?

Yes! Sweet potatoes work beautifully and add a touch of natural sweetness that pairs well with eggs and bacon.

Can I freeze them?

Absolutely. Freeze individually after the second bake. Reheat in the oven at 375°F until warmed through (about 25 minutes).

Can I make these dairy-free?

Yes — use dairy-free cheese and unsweetened almond milk or oat milk for the scrambled eggs.

Final Thoughts

Twice-Baked Breakfast Potatoes are one of those recipes that check all the boxes — satisfying, crowd-pleasing, nutritious, and easy to make ahead. Whether you’re feeding a group or just treating yourself to a slow morning, this dish will deliver every time.