If you’re craving a hearty, satisfying breakfast that feels indulgent yet fits into a balanced diet, Twice Baked Breakfast Potatoes are exactly what you need.
These savory stuffed potatoes are creamy, cheesy, and packed with protein, making them a perfect way to kick off your day. Whether you’re following a healthy eating plan like Weight Watchers or simply looking for a creative way to use up leftover baked potatoes, this recipe is sure to become a weekend (or weekday!) favorite.
What’s even better? These breakfast potatoes are easy to make ahead, reheat beautifully, and are endlessly customizable with your favorite toppings.
Why You’ll Love These Twice Baked Breakfast Potatoes
These stuffed breakfast potatoes are a genius blend of comfort and nutrition. Each bite combines fluffy baked potato, creamy filling, smoky bacon, and fluffy scrambled eggs—all baked together into a warm, golden perfection.
They’re:
- Protein-packed and satisfying – thanks to eggs, bacon, and reduced-fat cheese.
- Meal-prep friendly – bake them ahead and reheat during the week.
- Weight Watchers friendly – made with reduced-fat ingredients and fat-free sour cream.
- Family-approved – even picky eaters love them.
Ingredients Overview
To make this simple but flavorful breakfast, you only need a few wholesome ingredients that come together beautifully.
Potatoes:
Start with two medium russet potatoes. They’re the best choice for this recipe because of their high starch content and sturdy skins. When baked, their insides become light and fluffy—perfect for scooping and refilling.
Fat-Free Sour Cream:
Adds creaminess to the filling without adding extra calories or points. You can also substitute with Greek yogurt for an extra protein boost.
Reduced-Fat Cheese:
Use a reduced-fat Mexican blend or cheddar cheese for that gooey, cheesy comfort. A little goes a long way here!
Center-Cut Bacon:
Center-cut bacon is leaner than traditional bacon but still provides that satisfying smoky flavor. You’ll mix some into the filling and save a bit for garnish.
Eggs:
Scrambled eggs turn this into a true breakfast dish. They add a delicious texture and an extra hit of protein to keep you full all morning.
Chives:
Fresh chives brighten the flavor and make a perfect finishing touch.
Seasonings:
A pinch of garlic powder, salt, and black pepper is all you need to balance the creamy and savory flavors.
How to Make Twice Baked Breakfast Potatoes
You can make these potatoes from leftover baked potatoes or start from scratch. Either way, they’re easy and rewarding to prepare.
Step 1: Bake the Potatoes
If you don’t already have baked potatoes, preheat your oven to 400°F (200°C).
Scrub and dry your potatoes, then place them directly on the oven rack or on a parchment-lined baking sheet.
Bake for 45–60 minutes, depending on size, until the skins are crisp and a fork easily slides into the center.
Once baked, transfer the potatoes to a wire rack and allow them to cool for a few minutes before handling.
Step 2: Scoop and Mash
Slice each potato in half lengthwise. Carefully scoop out the insides, leaving about a ¼-inch border so the shells hold their shape.
Place the potato flesh into a mixing bowl and mash until smooth.
Step 3: Make the Filling
Add the fat-free sour cream, half of the chopped bacon, half of the cheese, and chopped chives to the mashed potatoes.
Season with garlic powder, salt, and pepper, then stir until everything is evenly combined.
Step 4: Fill and Top
Spoon the mixture back into the potato shells, spreading it evenly.
Top each one with scrambled eggs and the remaining cheese.
Step 5: Bake Again
Place the filled potato halves on a baking sheet and bake at 350°F (175°C) for 20 minutes, or until heated through and slightly golden on top.
Serving Suggestions
When they come out of the oven, the potatoes will be piping hot, cheesy, and irresistibly aromatic. Let them rest for a few minutes before serving.
For a finishing touch:
- Add a dollop of fat-free sour cream on top.
- Sprinkle with extra chives or a pinch of paprika for color.
- Drizzle with hot sauce if you like a little spice.
To round out the meal, pair these potatoes with a light and refreshing side—perhaps a fruit salad with berries and mint, or a green salad with a tangy citrus vinaigrette. The contrast between the rich, warm potatoes and something crisp and fresh makes for a perfectly balanced breakfast.
Storing and Reheating Tips
If you have leftovers, you’ll be glad to know these Twice Baked Breakfast Potatoes reheat beautifully.
- Refrigerate:
Once cooled, store the potatoes in an airtight container for up to 3 days. - Reheat in the Oven (Best Method):
Preheat your oven to 350°F, place the potatoes on a baking sheet, and bake for 10–15 minutes until hot and slightly crispy on the edges. - Microwave Option:
For a quick fix, reheat in the microwave for 1–2 minutes, covering them with a damp paper towel to retain moisture. - Air Fryer Method:
Pop them into the air fryer at 350°F for 5–7 minutes to bring back their crispy texture.
Twice Baked Breakfast Potatoes – A Cozy, High-Protein Morning Delight
- Total Time: 35 min
Ingredients
2 medium russet potatoes, baked
2 tablespoons fat-free sour cream
¼ cup reduced-fat Mexican cheese, divided
1 tablespoon fresh chives, chopped
2 slices center-cut bacon, cooked and chopped, divided
3 large eggs, scrambled and cooked
⅛ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
Instructions
-
Prepare the Potatoes
Slice each baked potato in half lengthwise. Carefully scoop out the flesh, leaving about a ¼-inch border to keep the potato shells sturdy. -
Make the Filling
Mash the scooped-out potato flesh in a medium bowl until smooth. Add the fat-free sour cream, half of the chopped bacon, half of the cheese, and chopped chives. Stir to combine. -
Season the Mixture
Add garlic powder, salt, and black pepper, then mix well to ensure even flavor distribution. -
Fill the Potato Shells
Spoon the creamy potato mixture back into each shell, spreading it evenly. Top each half with scrambled eggs and the remaining cheese. -
Bake Again
Place the filled potatoes on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20 minutes, or until hot and the cheese is melted and lightly golden. -
Serve & Garnish
Remove from the oven and let cool slightly. Garnish with the remaining bacon and extra chives. Serve warm with optional toppings like sour cream or hot sauce.
Notes
- Cheese Options: Swap reduced-fat Mexican blend with cheddar, Monterey Jack, or pepper jack.
- Protein Boost: Mix in cooked turkey sausage or diced ham for extra protein.
- Vegetarian Option: Skip the bacon and add sautéed spinach, mushrooms, or bell peppers.
- Meal Prep Tip: Bake your potatoes the night before to save time in the morning.
- Prep Time: 15 min
- Cook Time: 20 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
