Twice Baked Bacon & Egg Potatoes

  • Author: Dan
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 Servings 1x

These egg filled potatoes are going to be a brunch hit!



  • 3 large russet potatoes
  • 6 eggs
  • 4 slices of cooked bacon, crumbled
  • 4 scallions, chopped finely
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • olive oil, salt and pepper for seasoning the potatoes


  1. Heat the oven to 400 degrees.
  2. Wash the potatoes and season them with salt, pepper and rub them with olive oil. Wrap the potatoes in foil and bake for 45 minutes to an hour until soft.
  3. Carefully unwrap the potatoes, let cool a few minutes, then cut lengthwise in half.
  4. Scoop out most of the potato, leaving a border around the edges and place in a large bowl.
  5. Season the potato skins with salt and pepper.
  6. Mash the insides of the potatoes with a potato masher or press through a ricer. Add the milk, cheese, scallions and chopped bacon and the salt and pepper.
  7. Mix well to combine, then divide the filling evenly into the 6 potato halves.
  8. Make a hole in the center of the filling with the back of a spoon, large enough to hold the egg.
  9. Crack one egg into each well, don’t worry if some spills over, and carefully place in the oven to bake.
  10. Bake 20-25 minutes until the white of the egg is set.

Recipe Notes

  • If you like a runny yolk, serve these immediately. If you like a more firm yolk, you can let them sit for a few minutes or up to 15 at room temperature.


  • Serving Size: 6
  • Category: Breakfast / Brunch
  • Method: Oven
  • Cuisine: American

Keywords: twice baked potatoes, baked potatoes, brunch recipes, breakfast recipes