Name: Breakfast Baked Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium russet potatoes, scrubbed; 4 large eggs; 6 slices bacon; ¾ cup shredded sharp cheddar cheese; 2 green onions, sliced; 2 tablespoons butter, divided; Salt and black pepper, to taste; Olive oil, for rubbing potatoes

If you're looking for the ultimate breakfast comfort food, these Breakfast Baked Potatoes are absolutely dreamy! Imagine golden, crisp potato skins filled with fluffy eggs, sizzling bacon, and melty cheese-the stuff of cozy weekend mornings and brunch-time bliss.

This recipe brings together everything you love about breakfast into a perfectly portioned, edible bowl. It's hearty, totally customizable, and surprisingly easy to pull off-even on busy mornings.

Whether you're treating family, hosting a brunch, or just craving something truly satisfying, these Breakfast Baked Potatoes are a must-try. They're a long-time favorite in my house, inspired by my love of loaded baked potatoes and classic diner breakfasts.

Breakfast Baked Potatoes plated with eggs, bacon, and chives on a rustic board

Why You'll Love This Recipe

Hearty, filling, and packed with all your breakfast favorites in one bite
Completely customizable for picky eaters or dietary needs
Hands-off baking lets you prep toppings or brew coffee while they cook
Fun and impressive for brunch guests or special occasions

Key Ingredients for Breakfast Baked Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Russet Potatoes

Russet potatoes are ideal for this recipe because their thick skins hold up beautifully to stuffing, and their interiors become fluffy after baking. Choose medium to large potatoes with firm, unblemished skins. For faster baking, you can pierce them with a fork and microwave first, or swap for sweet potatoes for a sweeter twist.

Eggs

Eggs provide the breakfast classic: protein-rich, creamy centers that bake right into the potatoes. You can whisk them before pouring into the potatoes, or crack one directly for a runny yolk finish. Prefer egg whites? Substitute an equal amount for a lighter option.

Bacon

Crispy bacon bits add crunchy, smoky flavor and that irresistible salty bite. Feel free to swap in turkey bacon, ham, or even sautéed mushrooms for a vegetarian twist. Cook bacon ahead of time for convenience.

Cheddar Cheese

Melted cheddar cheese binds the filling together and gives these potatoes irresistible gooeyness. Sharp cheddar brings extra flavor, but you can experiment with Monterey Jack, Gouda, or even feta for a unique spin. Pre-shredded or block cheese both work well.

Green Onions

Fresh green onions bring a pop of color and mellow onion flavor to brighten each bite. You can substitute with chives, finely diced red onion, or skip altogether if preferred.

Breakfast Baked Potatoes cooking process

Instructions for Breakfast Baked Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Bake the Potatoes

Scrub your potatoes and pat them dry. Prick a few holes in each potato with a fork, then rub them lightly with olive oil and a dash of salt. Place potatoes directly on the oven rack or a baking sheet, and bake at 400°F (200°C) for 40-45 minutes, until the skins are crisp and the insides are fork-tender.

Prepare the Bacon

While the potatoes bake, cook your bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper-towel-lined plate and crumble once cool. Reserve a tablespoon of the bacon fat for extra flavor if you like.

Hollow Out the Potatoes

When potatoes are cool enough to handle, cut a wide slit lengthwise across the top of each. Gently scoop out most of the flesh, leaving about a ¼-inch border all around to form a potato "shell." Transfer the scooped potato flesh to a bowl.

Mix the Filling

To the bowl with potato flesh, add 1 tablespoon butter, half the crumbled bacon, half the cheddar cheese, and a sprinkle of salt and pepper. Mash and mix until combined and fluffy. Spoon this mixture evenly back into the potato shells, creating a well in the center of each.

Add the Eggs and Bake

Crack one egg into the well of each potato (or pour in whisked eggs, if you prefer). Sprinkle the tops with the remaining cheddar cheese and bacon bits. Dot each with a little extra butter for extra richness.

Return stuffed potatoes to the oven and bake at 400°F (200°C) for 12-15 minutes, or until egg whites are set but yolks are still a bit runny (or bake longer for firmer eggs).

Garnish and Serve

Finish with sliced green onions and a dash of cracked black pepper. Serve the Breakfast Baked Potatoes hot for maximum gooeyness!

Recipe Variations

Veggie-Loaded Option

Swap the bacon for roasted veggies like bell peppers, mushrooms, or spinach for a flavor-packed vegetarian twist. Simply sauté or roast your veggies, chop, and fold them into the potato mixture before stuffing.

Southwestern Style

Add a spoonful of salsa, black beans, and pepper jack cheese instead of cheddar, then top with fresh cilantro and a dollop of sour cream. Craving heat? Stir in a pinch of cayenne or diced jalapeños.

Make It Vegan

Skip the eggs, bacon, and cheese. Instead, fill potato shells with mashed flesh, sautéed veggies, and vegan cheese. Bake until hot, then top with sliced avocado and nutritional yeast for a plant-based breakfast.

Gluten-Free & Dairy-Free

These baked potatoes are naturally gluten-free! To go dairy-free, simply use your favorite non-dairy butter and cheese in place of regular.

Sausage & Egg Upgrade

Switch out bacon for breakfast sausage links or patties. Brown and crumble sausage, then use in the filling for a savory, hearty spin.

Serving Suggestions

Round out your Breakfast Baked Potatoes with a fresh fruit salad or crisp green salad for balance. For a classic diner-style meal, serve with sliced tomatoes and toasted English muffins on the side. Don't forget to garnish with extra green onions, chives, or a dollop of sour cream for added flavor.

Storage and Reheating

Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven, wrapped loosely in foil, for 15-20 minutes, or microwave on medium power until warmed through. While freezing is possible, the texture of the eggs may change; for best results, freeze before adding the eggs and stuff/bake fresh when ready to eat.

Frequently Asked Questions About Breakfast Baked Potatoes (FAQ)

Q: Can I prepare Breakfast Baked Potatoes ahead of time?

A: Yes! You can bake the potatoes, prepare the filling, and stuff them up to a day ahead. Store in the fridge, then add eggs and bake fresh in the morning.

Q: What kind of potatoes work best for this recipe?

A: Russet potatoes are ideal because their size and starchy texture hold up well, but large Yukon Golds also work for a creamier interior.

Q: Do I have to use bacon?

A: Not at all! Substitute sausage, ham, or keep it vegetarian with sautéed veggies. The potatoes are totally customizable to your taste.

These Breakfast Baked Potatoes are bound to become your new morning favorite! With that cozy, cheesy goodness packed right into a crispy potato shell, how could anyone resist? Give this recipe a try, and let me know how it turns out by leaving a comment and rating below. Enjoy every delicious bite!

★★★★★ 4.70 from 180 ratings