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Recipe Box: Breakfast Twice Baked Potatoes

I love making twice baked potatoes! One morning I noticed a whole bunch of potatoes in the pantry and decided to make a twice baked potato for breakfast. My original recipe involves lots of bacon, cajun fried shrimp (cooked in bacon fat!) and lots of dairy–so I opted for some healthier toppings for the breakfast version to avoid feeling sluggish the rest of the day.

Breakfast Twice Baked Potato Recipe


  • Four idaho potatoes
  • 4 large eggs
  • A handful of cheese (I used parmesan)
  • Smoked paprika
  • 2 tablespoons of sour cream
  • 2 stalks of scallions (separate the white section from the green)
  • Half of an avocado (optional)
  • Olive oil
  • Salt & pepper


  1. Preheat the oven to 400 degrees.
  2. Coat the potatoes in olive oil and season with salt. Place them on a pan and pop them in the oven for an hour.
  3. Take out the potatoes and cut them in half. Scoop out the potatoes, leaving half an inch along the border.
  4. Mash potatoes scooped out from step 3 and add sour cream, salt, pepper and chopped scallions (the white section).
  5. Spoon the filling back into the potato and crack an egg into the center of each potato.
  6. Sprinkle cheese on top.
  7. Pop the potatoes back in the oven for 15 more minutes at 375 degrees.
  8. Top with a dollop of sour cream, sprinkled scallions (the green section), smoked paprika and a few slices of avocado.

Enjoy! 🙂

Check out my original recipe with bacon bits and cajun shrimp here.

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