Twice baked potatoes with bacon and egg make a perfect break fast, brunch or meal with very little effort.
This all in one dish is can be prepared in advance so it’s perfect if you have guests and don’t want to be a slave in the kitchen trying to juggle a full English with all those frying pans!
Crispy on the outside, fluffy potato on the inside and the comfort of bacon, cheese and egg, just waiting for you to dive in. Doesn't this sound good?
Bon appétit!
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Why you will love this dish
- easy to make vegetarian by leaving out the bacon
- perfect for making ahead by baking the potatoes the day before
- simple ingredients you already have at home
What are the ingredients?
This dish is so simple! You just need some large baking potatoes, bacon, cheese and eggs and a little vegetable oil for a nice crispy potato skin.
How to make twice baked potatoes with bacon
Start by pricking some potatoes all over and bake in a 200°C/400F oven for 30 to 40 minutes until soft.
I like a really crispy skin so I brush the outside with oil and place them directly onto the oven rack. If you are really short on time you can microwave the potatoes on full power for 7-10 minutes, turning halfway through.
When the potatoes are cool enough to handle slice them in half and scrape out most of the flesh. Keep the flesh as you can use it to make Cheese and Onion Potato Cakes another time.
Next fry some smoked bacon lardons until crisp in their own fat and drain them on kitchen paper. If you don't have lardons, cut some bacon into small pieces or use some chopped ham.
Put the potatoes on an oven proof dish and add the lardons then carefully crack in the eggs.
I like to add about a tablespoon of grated cheese before they go into the oven as this gives a lovely crust to the baked eggs.
Bake at 180C/350 for about 10 minutes until just set.
Grab a fork and dig in!
Recipe FAQs
Small cubes or fried chorizo sausage are delicious in these baked potatoes and you could also use some chopped salami.
For a vegetarian option, fry some chopped leeks, peppers or mushrooms.
To save time you could cook the potatoes before and let them cool completely. Add the filling then cover and refrigerate until needed. Crack in the eggs just before baking.
Top tips
- make sure that your potatoes are big enough to hold an egg with some of the filling scraped out or they will overflow when cooking
- if you cook the eggs in the potatoes from chilled you may prefer to heat the potatoes for 10 minutes first before adding the bacon and egg filling
More potato recipes
📋 Recipe
Twice Baked Potatoes with Bacon and Eggs
Ingredients
- 2 baking potatoes about 250g each
- 4 small eggs
- 100 g smoked bacon lardons
- 2 tablespoon grated cheese
- seasoning
- 2 tablespoon oil
Instructions
- Fork the potatoes all over and brush with the oil then bake at 200C/700F for 40 minutes to 1 hour until soft.
- When they are cooled slightly slice in half length ways and scrape out most of the insides.
- Fry the lardons over a medium heat in their own fat and then drain on kitchen paper.
- Divide the bacon between the potato shells and crack in an egg to each.
- Sprinkle with the cheese and bake at 180C/350F for about 10 minutes until the eggs are set.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Kechi
These twice baked potatoes are yummy and loaded! I have to make them this way next time. Thanks for sharing.
Sandhya Hariharan
Such a delicious brunch recipe. My daughter is going to love it with baked beans on it.
Gina
Such a simple yet delicious recipe! We love this for breakfast with some fresh fruit on the side.
Danielle Wolter
What a great recipe! Super easy to make and such a crowd pleaser. I'm making again this weekend for my in-laws 🙂
Helen
Fabulous! I'm always on the looking for easy tasty things like this for lunch. What a terrific recipe.
Jacqueline Meldrum
I've had twice baked potatoes before but never thought to make them at home. I am going to try your suggestion for a vegetarian one. Thanks.
Jesse
Such a perfect combo! We absolutely loved these potatoes!
Jen
I love how easy this is to make! A hearty way to fuel the day.
Sue
My husband is made for baked potatoes, and this would make such a lovely light meal with a salad!
Claudia Lamascolo
We love these potatoes and they are even better the next day leftovers heat up perfectly!
Deanne
Anything that I can make ahead of time is amazing! I love the addition of egg to the potatoes!
Amanda
Thanks Julie. I think baked eggs are so good and the potato is tastier than a ramekin!
Amanda
Thanks Michelle. It's a fun idea for kids too I think and great to prepare the potatoes ahead.
Amanda
Thanks so much! For me there's all the elements of a fried breakfast with much less effort!
The Foodie Affair
Looks like a delicious brunch idea for this weekend! My family is going to enjoy this. Thank you!
Michelle
What a great idea for a brunch item. This looks absolutely delicious. I'll give it a try.
Julie Wunder
What a delicious recipe! Never thought of combining eggs and potatoes like this!
Amanda
Thanks Jack. Not too naughty but very nice!
Amanda
Thanks Mimi. I don't think it matters. I would just cook the potatoes through in the oven and leave to cool. Get them prepared and refrigerate then crack the eggs in just before cooking I think?
Amanda
Thanks June! So good when it's cold and miserable.
junedesilva
I’m going to try this for lunch. Yummy!
chef mimi
What a brilliant idea! I wonder if they were slightly undercooked if you could prepare them the day before?
jackcollier7
What a brilliant idea! <3 <3