Breakfast Twice Baked Potato

The ultimate twice-baked breakfast potato.

These breakfast twice-baked potatoes are a cozy, savory way to start the day. Each potato is roasted until tender, then scooped out and mixed with a rich, cheesy filling loaded with melty goodness and a generous spoonful of pesto butter. The pesto adds a herby punch that wakes everything up, while the cheese brings that creamy, gooey texture you crave in a hearty breakfast.

Once stuffed, they’re baked again until golden and bubbling on top, creating the perfect balance of crispy edges and soft, flavorful centers. They’re great for a weekend brunch, a make-ahead breakfast, or whenever you’re craving something indulgent but still easy to throw together. Add a fried egg on top and you’ve got the ultimate breakfast bite.

Be sure to check out my other breakfast recipe ideas here.

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Breakfast Twice Baked Potatoes

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Ingredients

• ▢ Russet potato
• ▢ Olive oil
• ▢ Salt
• ▢ Pepper
• ▢ 1 tbsp homemade or store bought pesto
• ▢ 1 tbsp butter
• ▢ Cheese of choice cheddar or gruyere work great
• ▢ A few strips of bacon
• ▢ Chives or scallions for topping

Instructions 

• Preheat oven to 425. Coat potato in oil and season with salt and pepper. Using a fork, pierce the potato. Bake in the oven for about an hour or until potato is softened enough to stick through with a fork.
• Alternatively, you could microwave for about 7 min or so.
• Reduce the oven down to 350 and add bacon to a skillet. Cook until desired crispiness. Transfer to a paper towel lined plate.
• Scoop out the middle of the potato, being careful to not break through the bottom of the skin.
• Add the potato middles to a bowl with pesto and butter and give a good mix until it gets creamy and combined. Add back into the potato leave a little divot on top for the egg. Break bacon into bits and add to potato.
• Crack an egg in the middle and season with salt and pepper. Add some grated cheese and bake for about 20 min or until egg has whites and the yolk is still runny but somewhat cooked through. Top with chopped chives and enjoy!

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