Twice Baked Breakfast Potatoes
Shatteringly crisp skin, a molten cheese pull, and a yolk that runs on command. These twice baked breakfast potatoes deliver three textures in one forkful with zero stress and one hour in the oven.
Equipment
- Rimmed baking sheet
- Fork
- Small skillet
- Spoon
- Mixing bowl
Ingredients
- 4 large Russet potatoes
- Olive oil for rubbing
- 6 strips Thick-cut bacon
- 4 oz Cream cheese, softened
- 1 cup Sharp cheddar cheese, shredded
- 4 large Eggs
- 1/4 cup Fresh chives, finely sliced
- Salt and black pepper to taste
- Flaky salt for finishing
Instructions
- Preheat your oven to 400°F. Wash and dry the potatoes, then pierce each one with a fork in six places. Rub generously with olive oil.
- First Bake: Place potatoes directly on oven rack. Bake for 50-60 minutes, until a fork slides in with no resistance. Let cool for 10 minutes.
- Halve and Scoop: Cut potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch layer attached to the skin.
- Make the Filling: To the potato flesh, add cream cheese, half the cheddar, chopped bacon, salt, pepper, and half the chives. Mash until combined. Taste and adjust salt.
- Refill the Boats: Spoon filling back into the potato shells, mounding slightly above the edge. Top with remaining cheddar.
- Second Bake (No Egg): Place filled potatoes on a rimmed baking sheet. Bake at 400°F for 15 minutes to set the filling and crisp the cheese.
- Add the Egg: Remove from oven. Use the back of a spoon to carve a deep well in each filling. Crack one egg into each well. Season egg with salt and pepper. Return to oven and bake 10-12 minutes (white set, yolk jiggly).
- Rest and Finish: Let potatoes rest 2 minutes. Transfer to plates. Top with remaining chives, flaky salt, and black pepper. Serve immediately.
Notes
Make-Ahead: Assemble completely through the second bake (before adding egg) up to 2 days ahead. Cover and refrigerate. Add egg just before baking; add 2-3 minutes if cold.
Storage: Leftovers keep refrigerated for up to 3 days. Reheat in a 375°F oven for 10 minutes to maintain crisp skin — do not microwave.
Tips: Don't overbake the egg — the yolk is the sauce. Season the scooped shells with a pinch of salt before filling. Reserve some bacon for the top to keep it crispy. Carve the well deep enough to hold the egg.