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Breakfast Twice Baked Potato

Filled with bacon, egg, and cheese, a Breakfast Twice Baked Potato is a hot and hearty breakfast to get your day started on the right foot!

Course Breakfast
Cuisine American
Keyword Breakfast Twice Baked Potatoes
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 272 kcal
Author Amanda Rettke--iamhomesteader.com



  • 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


  1. Preheat oven to 350°F.

  2. Prick potatoes a few times on each side with a fork or knife.

  3. Coat each potato with canola oil and cover with salt.

  4. Bake for 1 hour, or until fork-tender.

  5. Using a sharp knife, slice the potatoes in half.

  6. 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.

  7. 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.

  8. Fill the hollowed-out potato skins with the filling.

  9. Create a well in the center of the filling of each potato.

  10. Crack a raw egg into the well. Top with salt, pepper, and remaining crumbled bacon.

  11. Bake for 15-20 minutes or until the egg is set and the potato is warmed through.

  12. Garnish with chives.