Fresh-Pressed Olive Oil Club

Twice-Baked Breakfast Potatoes

Twice-Baked Breakfast Potatoes

Talk about a reason to get up in the morning! These Instagram-worthy twice-baked potatoes will wow your family or guests. Feel free to substitute sweet potatoes for russets. And for a vegetarian option, replace the bacon with sautéed mushrooms. We recommend a final drizzle of extra virgin olive oil over the top of the potato before serving.


  • 2 medium russet potatoes, scrubbed and pricked with a fork all over
  • 1 tablespoon extra virgin olive oil, plus 2 tablespoons for the mash
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 tablespoons heavy cream or milk
  • 4 slices thick-cut bacon, cooked
  • 4 medium eggs
  • 1/2 cup shredded cheddar
  • 1 tablespoon thinly sliced chives or scallions, for garnish


Step 1

Preheat the oven to 400˚F.

Step 2

Rub the outside of the potatoes with the 1 tablespoon of olive oil and season with salt and pepper. Place the potatoes directly on the oven rack in the center of the oven and bake for 1 hour, or until the potatoes are tender in the center. (A bamboo skewer should pierce them easily.) Remove the potatoes from the oven and cool for 15 to 20 minutes.

Step 3

Cover a baking sheet with foil for easier clean-up. Using a sharp knife, slice each potato in half length- wise and hollow each half out with a spoon or melon baller, scooping the potato flesh into a mixing bowl. (It’s important that you do this while the potatoes are still hot.) Arrange the potato shells on the prepared baking sheet, making sure they are fairly level. (You can prop them upright with crumpled foil if necessary.)

Step 4

Add the remaining olive oil and cream to the scooped potato and mash until smooth. Season with salt and pepper.

Step 5

Spread 2 tablespoons of the mashed potato mixture in the bottom of each hollowed potato skin; sprinkle with 1 tablespoon of the cheese (you may have some remaining mashed potato left to nibble on). Arrange a slice of bacon lengthwise on each potato, tucking it into the hollowed-out potato shell. Break the eggs individually into a small bowl, then gently pour into the potato shells. Try not to break the yolks.

Step 6

Lower the oven temperature to 375˚F and bake the potatoes until the egg whites have just set and the yolks are still runny, 18 to 24 minutes.

Step 7

Top each potato with a sprinkle of the remaining cheese, season with salt and pepper, garnish with chives, and drizzle with EVOO.

Serves 4 — Recipe adapted from