Get ready to elevate your breakfast game with these incredible Double Baked Bacon Egg Potatoes! This showstopper combines crispy potato shells with creamy eggs and savory bacon for a morning meal that’s sure to impress. Each potato becomes its own edible bowl, making this dish both delicious and fun to eat.
Perfect for weekend brunches or special occasions, these twice-baked potatoes take the classic bacon and eggs combination and transform it into something extraordinary. The contrast between the fluffy potato interior, runny egg yolk, and crispy bacon creates a harmony of textures and flavors that will have everyone asking for seconds.
Why You’ll Love This
- All-in-one breakfast that combines protein, carbs, and flavor in each bite
- Make-ahead friendly – bake the potatoes and prep the filling the day before
- Customizable with your favorite toppings and seasonings
- Impressive presentation with minimal effort
- Hearty enough for breakfast but works equally well for brunch or dinner
Ingredients
- 2 medium russet potatoes, scrubbed clean
- 2 tablespoons avocado oil or olive oil
- 4 slices nitrate-free bacon
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 tablespoons fresh chives, sliced
- Sea salt and freshly ground black pepper, to taste
Instructions
- Position rack in center of oven and preheat to 400°F. Pierce potatoes several times with a fork, rub with oil, and place directly on the center oven rack. Bake for 30-40 minutes until tender when pierced with a knife.
- Once potatoes are cool enough to handle, slice each in half lengthwise and carefully scoop out most of the flesh, saving it for another use. Place the hollowed potato skins in a baking dish and season with salt and pepper.
- Place one slice of bacon into each potato boat. Add a sprinkle of shredded cheese, then carefully crack an egg into each one. Return to the hot oven and bake for about 15 minutes, just until egg whites are set but yolks are still runny.
- Remove from oven, garnish with fresh chives and a sprinkle of black pepper. Serve immediately while hot and enjoy!
Tips & Variations
- For a spicy kick, add a dash of hot sauce or red pepper flakes to the potato mixture
- Substitute Greek yogurt for sour cream for a lighter version
- Try different cheese varieties like pepper jack, gouda, or gruyere
- Make it vegetarian by omitting the bacon and adding sautéed mushrooms or spinach
- For meal prep, complete through step 7, refrigerate, then add the egg and finish baking when ready to serve
- If your potatoes won’t stand upright, create a small aluminum foil ring to stabilize them
Serving Suggestions
These Double Baked Bacon Egg Potatoes are a complete meal on their own, but they pair beautifully with a simple green salad dressed with lemon vinaigrette for a balanced brunch. For a more substantial spread, serve alongside fresh fruit or a colorful fruit salad.
If you’re serving these for dinner, consider adding roasted asparagus or steamed broccoli as a side. A dollop of salsa, guacamole, or additional sour cream on top adds another layer of flavor and creaminess.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat in a 350°F oven for 10-15 minutes until warmed through
- For the best texture, choose starchy russet potatoes rather than waxy varieties
- The egg yolks will continue cooking slightly after removal from the oven
FAQs
Can I make these ahead of time?
You can bake the potatoes and prepare the filling a day ahead. Store the hollowed potato shells and filling separately in the refrigerator. When ready to serve, reheat the shells, fill them, add the eggs, and complete the final bake.
How do I know when the eggs are perfectly cooked?
For runny yolks, look for set whites that are opaque while the yolk still jiggles slightly when gently shaken. This typically takes 12-15 minutes. Add 3-5 minutes for firmer yolks.
Can I freeze these potatoes?
I don’t recommend freezing the completed dish as the egg texture will change. However, you can freeze the twice-baked potatoes before adding the eggs. Thaw overnight in the refrigerator before adding eggs and completing the final bake.
What can I do with the potato tops I cut off?
Don’t waste those potato tops! Brush them with olive oil, sprinkle with salt and your favorite seasonings, and bake until crispy for a chef’s snack while you finish preparing the meal.
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