Name: Twice Baked Breakfast Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 medium-large baking potatoes (baked and cooled); 1/2 tbsp olive oil; 8 oz mild Italian sausages (casings removed); 3-4 eggs (at room temperature); 1/3 cup grated cheddar cheese; 1-2 tbsp whole milk; finely diced parsley (for garnish (optional))

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Twice baked breakfast potatoes feature pillowy potatoes stuffed with a cheesy sausage egg and cheese combination and baked to perfection. It’s a hearty meat and potatoes combination for the morning that looks as good as it tastes!

I’m sure when you think of breakfast, or brunch for that matter, there are certain foods that spring to mind.

Like eggs and sausage.

Or even potatoes.

Home-fries anyone?

If those foods don’t scream breakfast, I don’t know what does.

Why not play with the classic combination a little and make these sausage, egg, and cheese twice baked breakfast potatoes.

Ingredients

To make these loaded twice baked breakfast potatoes, you don’t need anything fancy, just:

Potatoes – A variety that’s meant for baking such as Russet or Idaho. If possible, go for large potatoes which are easier to hollow out and hold more filling! Bake them.
Olive oil
Italian sausage – I used Italian sausage either the large sausages with casings removed, or you can sub a 1/2 pound of sweet Italian ground pork. Breakfast sausage will work in a pinch.
Eggs
Cheddar cheese – Shredded cheddar. While freshly shredded cheddar off the block makes for the best melting, the pre packaged kind works too.
Milk – Whole milk. Don’t substitute this for a lower fat milk. The thicker, richer milk will help your eggs set and bake up nice and fluffy inside the baked potato.
Parsley – Chopped fresh parsley is an optional ingredient for garnish.

How to Make

Twice baked potatoes get a bad rap for being pretty fancy fare, but they’re actually pretty easy to make.

To start, slice a thin layer off the top of each baked potato to create an opening that will allow you to scoop the inside of the potato out with a spoon.

Gently squeeze the potatoes to help release the and the scoop out the insides leaving at least 1/4″ thick layer of potato in the skin.

Brush olive oil evenly out over the hollowed potatoes and put the prepared potatoes in a baking dish.

Set the dish aside while you make the filling.

To make the filling, heat the olive oil up in to a large skillet set over medium high heat.

When the oil is hot, add the sausage to the skillet and cook it, breaking it up with a sturdy spatula along the way, until it is cooked through.

Drain the sausage, and divide it evenly between the hollowed potato shells.

Then crack the eggs into a mixing bowl and whisk them together with the milk.

Pour the egg mixture evenly into the hollowed potatoes, over the sausage, leaving a bit of space at the top of each potato to give the eggs room to expand while they cook.

Top each potato with evenly with shredded cheese.

Bake the potatoes at 350 degrees for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the cheesy topping is melted and golden brown.

Remove the twice baked breakfast potatoes from the oven and allow them to rest for 2-3 minutes.

Sprinkle with the chopped parsley leaves, if using, and serve.

Enjoy!

How to Make the Perfect Baked Potato

This recipe starts with a perfectly baked fluffy potato.

While there are many methods that yield a soft baked potato, such as this crockpot recipe, I prefer going the traditional route here.

A no foil version of classic, oven baked potatoes that’s easy enough for any home cook.

To do it, preheat the oven to 400 degrees and make sure you set one of the racks to into the middle slot with one rack underneath.

Lay a sheet of aluminum foil out over the bottom rack to collect any drippings and keep your oven clean.

While the oven heats, rinse and scrub each potato well.

Once they are washed, pat each potato completely dry with paper towels.

Pierce each potato roughly 4 times (at 1″ intervals) on each side with a sturdy fork to keep them from exploding during baking.

Rub one teaspoon of olive oil evenly out over the outside of each potato. .

Sprinkle the prepped potatoes with salt and pepper.

Add them directly to the middle baking rack in your preheated oven, careful not to actually touch the hot metal.

Bake the potatoes for 60 minutes.

When done, use tongs to carefully transfer the baked potatoes from the oven to a waiting plate.

Set them aside, and let them cool just until able to safely handle.

Topping Ideas for Twice Baked Breakfast Potatoes

While these breakfast potatoes are good all by themselves, we do enjoy pairing them with dippable options.

Our favorites include:

sour cream
hot sauce
ketchup
melted butter
syrup
plain yogurt

Can These Be Made Ahead Of Time?

Make your morning easier and get these ready the night before!

Cook and assemble everything according to the recipe, but instead of baking them a second time cover them with foil or cling wrap.

Transfer the pan to your refrigerator and in the morning, remove the foil or cling wrap, pop it in the oven, and bake as instructed.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat them in a microwave or hot oven until warmed through.

Tips and Tricks

Don’t want to bake the potatoes the morning of? That’s fine! Bake them the night before and store them in the fridge until the next morning.
The parsley is optional and adds a pretty pop of color and a little extra flavor.
You could substitute another kind of sausage if you prefer.

Other Twice Baked Potato Recipes

Breakfast stuffed twice baked potatoes turn a favorite dinner side dish into a hearty morning meal with gourmet flavor in each and every bite.

Make them and enjoy!

Looking for other twice baked potato recipes?

Try these:

If you’ve tried these TWICE BAKED BREAKFAST POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!