Twice Baked Breakfast Potatoes
Twice Baked Breakfast Potatoes
Looking to shake up your breakfast routine? These air fryer Twice Baked Breakfast Potatoes are the ultimate weekend treat. Cheesy, bacon-packed, and topped with soft scrambled eggs, they’re everything you love about a big breakfast — baked right into a crispy potato shell. It’s a breakfast you have to try at least once… and then probably every weekend after. My husband still hasn’t stopped talking about them. 
If you love twice baked potatoes and love breakfast… this recipe is your new best friend. Whether you’re hosting brunch or just spoiling your spouse!
I am not a big breakfast person and usually I eat breakfast for dinner. And these would be good for any meal!
Here are some more great recipes to check out while you are here!
Loaded Smothered Breakfast Burritos
Kings Hawaiian Cream Cheese Cinnamon Rolls
They’re surprisingly simple to make, loaded with flavor, and perfect for brunch, holidays, or anytime you want to impress someone (even if it’s just yourself).
Why You’ll Love These Breakfast Potatoes
- Easy to prep in the air fryer
- Packed with crispy bacon, gooey cheese, and creamy filling
- Makes a full breakfast all in one — potato, eggs, cheese, bacon
- Perfect for reheating the next day
- Crowd-pleasing, comfort food at its best
Ingredients
- 2 large russet potatoes
- Olive oil
- Coarse salt & black pepper
- 1 pound regular smoked bacon (cooked and crumbled, divided in half)
- ½ cup Dean’s classic French onion dip (or sour cream or Greek yogurt)
- 2 tablespoons melted salted butter
- 2 cups shredded cheese (½ sharp cheddar, ½ mozzarella), divided
- 4 eggs + splash of milk
- 1 tbsp Salted Butter
- 2 green onions, sliced
Instructions
Wash and dry your 2 large russets, then poke holes in each side with a fork. Brush with olive oil and season the skins with coarse salt and black pepper.
Air fry at 400°F for about 45 minutes, until fork tender. Time may vary depending on your air fryer and the size of your potatoes. Carefully remove the potatoes from the air fryer and cut them in half lengthwise. Let them cool slightly before handling further.
While the potatoes are cooling, mix together 4 eggs with a splash of milk. Heat 1 tablespoon butter in a nonstick skillet over medium heat, season with salt and pepper, and cook until soft and slightly wet. Set aside.
Scoop out the insides of the potatoes into a large bowl, being careful not to tear the skins.
Add in the bacon, the dip (or sour cream or yogurt), 1 cup of the cheese, melted butter and pepper.
Use a fork to mash the mixture until smooth and creamy.
Spoon the potato filling back into the skins. Top each half with 1/4 of the scrambled eggs and sprinkle with the remaining 1 cup of shredded cheese.
Place them back in the air fryer at 400°F for about 5 minutes, or until the cheese is melty and golden.
Top with sliced green onions and the remaining crumbled bacon. Add hot sauce if desired — I love Cholula on mine!
These breakfast potatoes are amazing all on their own, but I served ours with fresh fruit, Biscuits and Gravy, orange juice and coffee! Talk about a next-level breakfast plate!
Variations
- Switch up the cheese: Try pepper jack, Monterey Jack, gouda, Colby, or even Swiss.
- Add heat: Stir in diced jalapeños or red pepper flakes.
- Try a different meat: Swap bacon for sausage, diced ham, or chorizo.
- Vegetarian: Skip the bacon and add sautéed spinach, mushrooms, or bell peppers.
- Drippy egg topping: Next time I plan to crack a whole egg on top before the final air fry and cook until the white is set and the yolk is still runny. YES PLEASE.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Twice Baked Breakfast Potatoes
Ingredients
- 2 Large Russet Potatoes you can use any variety of potato that you like!
- 1-2 tsp Olive Oil for brushing on the potatoes
- Salt and Pepper
- 1 lb Bacon, Cooked and Crumbled divided in half
- 1/2 Cup Dean's French Onion Dip sour cream or plain greek yogurt also work
- 2 tbsp Salted Butter, melted
- 2 Cups Shredded Cheese, divided in half I used 1 cup each of Sharp Cheddar and Mozzarella but use whatever you like!
- 4 Eggs, plus a splash of milk
- 1 tbsp Salted Butter
- 2-3 Sliced Green Onions optional for garnish
Instructions
- Poke holes in potatoes, brush with oil, season, and air fry at 400°F for 40-45 minutes. (Times will vary depending on your air fryer and size of the potatoes)
- Remove, slice in half lengthwise, and let cool slightly.
- While the potatoes are cooling, scramble the eggs with the splash of milk.
- Melt the tbsp of butter in a skillet over medium heat and lightly scramble them. You want them to be slightly wet still. Remove from the heat and set aside.
- Scoop the insides of the potatoes into a bowl and add the bacon, the dip, the cheese, the melted butter and black pepper.
- Use a for to mash them up and get a smooth consistency, then fill the potato skins with the mixture.
- Top each potato with 1/4 of the scrambled eggs and 1/4 of the remaining cheese.
- Put them back in the air fryer and cook at 400 degrees for approximately 5-7 minutes. (Times will vary depending on your air fryer)
- Top with the remaining bacon and sliced green onions. Serve hot and enjoy!
Notes
Storage, Reheating & Make-Ahead Tips
- Leftovers: Store any extras in the fridge for up to 3 days in an airtight container.
- Reheat: Pop them back into the air fryer at 375°F for 5–8 minutes until warmed through.
- Make ahead: Bake the potatoes and prep the filling the day before. Store the eggs separately and assemble just before air frying the next morning.
