Double Baked Bacon Egg Potatoes
Double Baked Bacon Egg Potatoes are my favorite way to turn a baked potato into a full meal. You get a crispy potato skin, a creamy cheddar filling, and then a baked egg right on top.
The combo of sharp cheese, bacon, and chives tastes like a classic twice-baked potato, but the egg makes it feel more like breakfast-for-dinner. I like that you can keep the yolk a little runny or bake it longer for a firmer center.
I make these most often for weekend brunch or an easy simple dinner when I don’t want to add a bunch of side dishes. They’re also great when everyone wants something warm and filling but still familiar.
Why You’ll Love This Recipe
All-in-one meal: You get potato, cheese, bacon, and an egg all together, so it’s satisfying without needing much else on the plate.
Twice-baked comfort: The filling is fluffy and rich, and the cheesy top gets a little browned in the oven.
Eggs your way: You can bake the eggs just until the whites set for softer yolks, or go longer if you want them more done.
Brunch or dinner: This fits right in at breakfast, brunch, or dinner. I especially like it when I want something hearty but not complicated.
Easy to tweak: Swap the cheese, use Greek yogurt, or add extra toppings like green onions or a little hot sauce at the end.
Key Ingredients
Potatoes
- Russet potatoes: I stick with russets because the skins hold up well and the inside mashes up fluffy instead of waxy.
- Olive oil: This helps the skins crisp and keeps them from tasting dry.
- Kosher salt: Salt on the skin is worth it. It seasons the outside and makes the potato taste more like a baked potato from a steakhouse.
Filling
- Bacon: Cook it until crisp so it stays a little crunchy in the filling. Thick-cut is nice, but regular works fine.
- Unsalted butter: Softened butter mixes in fast and makes the mash taste rich without needing anything fancy.
- Sour cream: This gives you that classic twice-baked tang. Plain Greek yogurt works too if that’s what you keep around.
- Milk: Just enough to loosen the mash so it’s creamy and spoonable, not stiff.
- Sharp cheddar: Sharp is the move here since the potato is mild. I like saving a little for the top so it bakes into a cheesy crust.
- Chives: Fresh is best here. They add a light onion flavor without taking over.
- Garlic powder: I use garlic powder instead of fresh garlic so the filling stays smooth and mellow.
- Black pepper: Pepper is important with eggs and potatoes. It keeps the whole thing from tasting flat.
- Salt: Taste the filling before you stuff the shells. Potatoes can take more salt than you think.
Eggs and finishing
- Eggs: Use large eggs if you can, and crack them into a small bowl first if you’re worried about shells or breaking a yolk.
- Parmesan: Totally optional, but a little parmesan on top adds a salty, nutty finish that works really well with the cheddar.
- Hot sauce: I like serving hot sauce at the table. A few shakes wakes everything up.
Recipe Instructions
- Heat the oven: Heat the oven to 400°F.
- Prep the potatoes: Scrub and dry the potatoes, then pierce each one several times with a fork.
- Season the skins: Rub the potatoes with olive oil and kosher salt.
- Bake the potatoes: Bake directly on the oven rack for 60 to 70 minutes, until tender when squeezed (use an oven mitt).
- Cool and scoop: Let the potatoes cool about 10 minutes, then slice each one lengthwise and scoop out the flesh, leaving about a 1/4-inch shell.
- Cook the bacon: Crisp the bacon, drain, then crumble.
- Mash the filling: Mash the potato flesh with butter, sour cream, milk, garlic powder, black pepper, and salt until mostly smooth.
- Add the mix-ins: Fold in the crumbled bacon, chives, and most of the cheddar.
- Fill the shells: Spoon the filling back into the potato shells and top with the remaining cheddar.
- Bake again: Set the potatoes on a sheet pan and bake 12 to 15 minutes, until hot and lightly browned.
- Add the eggs: Use the back of a spoon to make a deep well in each potato, then crack 1 egg into each well.
- Finish baking: Return to the oven and bake 10 to 16 minutes, until the whites are set and the yolks are done how you like them.
- Rest and serve: Let the potatoes rest 2 minutes, then garnish with chives. Add parmesan and hot sauce if you want.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Pick potatoes that are close in size. They bake more evenly, and you won’t end up with one underdone potato holding up the rest.
Slice a tiny bit off the bottoms if they wobble. A flat base helps a lot once you add the egg, especially if the potatoes are extra round.
Don’t scoop the shells too thin. Leaving a thicker wall keeps the skins sturdy and stops them from tearing when you refill them.
Warm the milk if your potatoes feel stiff. Cold milk can make the mash tighten up. Even slightly warm milk blends in smoother.
Watch the eggs more than the clock. Ovens vary, and eggs go from runny to firm pretty fast. Start checking around 10 to 12 minutes if you want softer yolks.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Hot sauce: Serve with a few kinds and let everyone choose. Something smoky or vinegary is especially good with the bacon and cheddar.
- Fresh fruit: A bowl of berries or sliced melon keeps the plate from feeling too heavy, especially for brunch.
- Simple salad: I like a quick chopped salad with cucumbers and a light dressing. It’s a nice contrast with the rich filling.
- Roasted veggies: Broccoli, asparagus, or green beans roast in the oven well while the potatoes finish. Just keep the seasoning simple.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I usually keep them in a lidded container so the potatoes don’t dry out.
For reheating, the microwave works for speed, but the oven keeps the skins crisper. If you use the oven, cover loosely with foil at first so the tops don’t overbrown.
You can make this recipe ahead up through the second bake (before adding the eggs). Cover and refrigerate, then warm them in the oven before you crack the eggs in and finish baking.
If you want them to last longer, you can freeze the twice-baked potatoes without the eggs. Thaw in the fridge overnight, warm through, then add the eggs and finish in the oven.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use a different cheese besides cheddar?
Yes. Monterey Jack melts really nicely, and pepper jack is great if you want a little heat. A mix of cheddar and jack is also really good here.
How do I keep the egg from sliding off the potato?
Make the well deep and wide enough that the egg sits down inside it, not perched on top. If your potatoes rock around, slice a thin piece off the bottom so they sit flat on the pan.
How do I know when the egg is done?
The whites should look set and no longer clear. For runnier yolks, I start checking around 10 to 12 minutes after adding the eggs; for firmer yolks, it’s usually closer to 14 to 16 minutes in my oven.
Can I swap the sour cream for Greek yogurt?
Yes, plain Greek yogurt works well and still gives you that tangy flavor. I’d use full-fat if you have it, since it stays creamier in the filling.
Can I make these without bacon?
You can. They’re still good with extra chives and a little more cheese, or you can add sautéed mushrooms or diced bell peppers instead. If you skip the bacon, you may want an extra pinch of salt in the filling.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Double Baked Bacon Egg Potatoes
Ingredients
Potatoes
- 4 large russet potatoes
- 1 tbsp olive oil
- 1 tsp kosher salt.
Filling
- 6 slices bacon cooked and crumbled
- 4 tbsp unsalted butter softened
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/4 cups shredded sharp cheddar cheese divided
- 2 tbsp chopped chives plus more for garnish
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- salt to taste.
Eggs and finishing
- 4 large eggs
- 2 tbsp grated parmesan cheese optional
- hot sauce for serving optional.
Instructions
First bake potatoes
- Heat oven to 400 F
- scrub and dry potatoes then pierce each several times
- rub potatoes with olive oil and salt then bake directly on oven rack until tender 60 to 70 minutes
- cool until safe to handle 10 minutes then slice each potato lengthwise and scoop out flesh leaving a 1/4 inch shell.
Make filling and second bake
- Crisp bacon then drain and crumble
- mash potato flesh with butter sour cream milk garlic powder pepper and salt until mostly smooth
- fold in bacon chives and 1 cup cheddar
- spoon filling back into shells and top with remaining cheddar
- bake on a sheet pan until hot and lightly browned 12 to 15 minutes.
Add eggs and finish
- Use the back of a spoon to make a deep well in each potato
- crack 1 egg into each well
- return to oven and bake until whites are set and yolks are to your liking 10 to 16 minutes
- rest 2 minutes then garnish with chives and serve with hot sauce if desired.
