Twice Baked Breakfast Potatoes Recipe - Food Fanatic
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Twice Baked Breakfast Potatoes Recipe

    4 Servings


  • 2 medium Russet Potatoes, Scrubbed
  • 2 teaspoons Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 cup Sour Cream
  • 1/2 cup Shredded Cheddar Cheese
  • 2 Eggs
  • Salt and Pepper, To taste
  • More Shredded Cheddar and Chopped Green Onions, To garnish
Optional Garnishes :
  • Chopped Bacon
  • Diced Tomatoes
  • Salsa


  1. Rub the potatoes all over with the olive oil. Sprinkle with the kosher salt and bake at 425°F for 45-60 minutes (depending on the size of the potato). This step can be done a day ahead.
  2. Let the baked potatoes cool until you can handle them. Cut each in half lengthwise and scoop out the cooked potato leaving between 1/8 and 1/4” around the edge.
  3. Mash the potato you scooped out with a fork with the sour cream and shredded cheese. Add the 2 eggs and mix until combined. Add the salt and pepper.
  4. Spoon the mixture back into the potato skins -- they will be over full.
  5. Reduce the oven heat to 350°F. Line a baking sheet with parchment paper, place the potatoes on the prepared baking sheet, and bake for 20-25 more minutes, or until the egg is cooked.
  6. Garnish with cheese and green onions.
Twice baked breakfast potatoes photo