Baked Breakfast Potato is the perfect way to start your morning (or enjoy breakfast for dinner). Stuffed with fluffy scrambled eggs, crispy bacon, and melty cheese, it’s a mouthwatering meal that hits the spot every time.
For more stuffed baked potato recipes, try my Shrimp Baked Potato, Chili Baked Potato, and Steak Baked Potato next!
Jump to Recipe
Jump to:
Breakfast Baked Potato Recipe
I love a breakfast baked potato because it’s the perfect mix of hearty and satisfying while still feeling like an easy morning win. It’s loaded with fluffy scrambled eggs, crispy bacon, and melty cheese, but the best part is the balance—creamy potatoes with just the right amount of crunch from bacon and a pop of fresh elements like green onions, spinach, and shallots.
Everything comes together in one cozy bite, and it’s just as good for a weekend brunch as it is for a chill breakfast-for-dinner night. If you’ve never stuffed a baked potato with breakfast toppings, trust me, you’re missing out!
What Ingredients Do I Need?
This baked potato is packed with everything you love about breakfast —fluffy eggs, salty bacon, melty cheese, and a creamy, tangy sauce to bring it all together. Here’s everything you need to make it happen!
Ingredients for Baked Breakfast Potato
- Russet Potatoes. The perfect choice for a baked potato because they get crispy on the outside and stay fluffy inside. A good baking potato makes all the difference!
- Olive Oil & Butter. Olive oil helps crisp up the potato skin, while butter adds richness when fluffing up the inside. Don’t skip either—they both bring something to the table.
- Eggs. Scrambled eggs make this dish feel like a full breakfast in one bite. Keep them soft and fluffy so they melt into the potato.
- Spinach, Green Pepper & Onion/Shallot. These fresh elements add a little color and flavor to balance the richness of the eggs and cheese. Shallots bring a subtle sweetness, while green peppers add a slight crunch.
- Bacon. Crispy, salty, and absolutely necessary. It adds the perfect contrast to the creamy potato and fluffy eggs.
- Shredded Cheddar Cheese. Melts right into the warm eggs and potatoes for that gooey, cheesy bite. It’s what makes this breakfast baked potato so irresistible!
- Green Onion. A final pop of freshness that ties everything together. It gives just the right amount of bite without overpowering the dish.
- Garlic (Minced or Paste). Adds depth to the scrambled eggs and veggies. A little goes a long way, but it makes a big impact.
Sour Cream Topping/Sauce
- Mayo & Sour Cream/Greek Yogurt. This combo makes the sauce extra creamy and tangy. Greek yogurt keeps it lighter, while mayo adds richness.
- Sriracha. Brings a little kick to cut through all the richness. Add as much or as little as you like!
- Minced Garlic (or Garlic Paste). A small amount goes a long way in boosting flavor. Raw garlic in a sauce like this gives it just the right amount of punch.
- Cajun Seasoning. Essential for tying all the flavors together. Season to taste of course.
How to Make Breakfast Baked Potatoes
Bake the Potatoes
I start by preheating the oven to 425°F and lining a baking sheet with parchment or foil. After giving the potatoes a good scrub, I pat them dry, poke holes all over with a fork, and rub them with olive oil and a sprinkle of coarse salt. Then, I bake them uncovered for 45–60 minutes until they’re crispy on the outside and fork-tender inside.
Cook the Bacon
About 15 minutes before the potatoes are done, I lay the bacon slices on a lined baking sheet and pop them in the oven. Baking the bacon keeps things simple—no splattering on the stovetop, and it crisps up perfectly. Once it’s done, I let it cool slightly before crumbling it into pieces.
Make the Sour Cream Topping
While the potatoes and bacon cook, I whisk together mayo, sour cream (or Greek yogurt), hot sauce, garlic, salt, and pepper in a small bowl. I taste and adjust the seasoning as needed, then set it in the fridge until I’m ready to serve. This sauce adds the perfect creamy and tangy contrast to the warm, cheesy potatoes.
Scramble the Eggs with Veggies
In a small skillet, I heat the remaining olive oil and sauté the spinach, green peppers, onions, and garlic until they soften. Once they’re fragrant and slightly wilted, I add a little butter, then pour in my whisked eggs. I scramble everything together until the eggs are fluffy and cooked through, seasoning with salt and pepper to taste.
Assemble the Breakfast Baked Potatoes
Once the potatoes are done, I carefully slice them in half and remove the insides, placing into a separate bowl. In that same bowl add butter, heavy cream, cheese, salt, and pepper.
Stir the potatoes until creamy and smooth.
Then, I spoon the whipped potato mixture back into each half of the sliced potato. Next add the scrambled egg mixture and sprinkle on the crumbled bacon.
Drizzle the sour cream topping and a sprinkle of green onions finish it off—now it’s ready to eat!
Breakfast Baked Potato Recipe Variations
- Sweet Potatoes. Swap out russet potatoes for sweet potatoes for a naturally sweeter, nutrient-packed twist. They pair especially well with spicy toppings like soyrizo or a drizzle of hot honey.
- Vegetarian Option. Skip the bacon and use soyrizo for a smoky, plant-based alternative or sautéed mushrooms for a rich, umami-packed bite. Either one keeps it hearty while adding tons of flavor.
- Cheese Varieties. While cheddar is a classic, you can mix things up with pepper jack for spice, gouda for a smoky touch, or feta for a tangy contrast. If you love extra cheese, go for a blend!
- Different Eggs. Instead of scrambled eggs, try a fried egg with crispy edges and a runny yolk or a poached egg for a rich, creamy bite. Both options add a little something extra to each forkful.
Tips
- Don’t skip seasoning the potatoes. Rubbing them with olive oil and salt before baking helps create that crispy skin while keeping the inside fluffy and flavorful.
- Bake the bacon for less mess. Cooking bacon in the oven keeps your stovetop splatter-free and ensures evenly crispy slices. Use a rack over a lined baking sheet if you want extra crispiness.
- Whisk the eggs well for fluffier scrambled eggs. Beating the eggs thoroughly before cooking incorporates air, making them light and soft instead of dense. A little butter in the pan also helps with texture.
- Let the potatoes cool slightly before slicing. Cutting into them too soon can release too much steam, making them gummy instead of fluffy. Give them a minute or two before fluffing the insides.
- Make the sour cream topping ahead of time. Letting it sit in the fridge for a bit allows the flavors to meld, making it even more delicious when spooned over the hot potatoes.
Storage
To store leftovers, let the breakfast baked potatoes cool completely. Then wrap them in foil or place them in an airtight container in the fridge for up to 3 days.
For the best texture, reheat them in a 350°F oven for about 15 minutes until warmed through and the skin crisps up again. If you’re short on time, microwave in 30-second intervals until hot, but the skin won’t be as crispy. Keep the sour cream topping separate and add it after reheating for the freshest flavor.
FAQ's
Is it okay to eat a baked potato for breakfast?
Absolutely! A breakfast baked potato is a hearty, satisfying meal packed with protein, veggies, and flavorful toppings, making it a great way to start the day.
How do you make baked breakfast potatoes?
Bake a russet potato until crispy on the outside and fluffy inside, then slice it open and stuff it with scrambled eggs, crispy bacon, cheese, and a creamy sour cream topping for a delicious, filling breakfast.
Why do restaurant baked potatoes taste so good?
Restaurant baked potatoes taste so good because they’re baked at high heat with oil and salt for crispy skin and a fluffy center. Letting them rest slightly before serving also improves texture. This breakfast baked potato follows the same method, making it just as satisfying at home.
Can I bake the potatoes ahead of time?
Yes! You can bake them in advance and store them in the fridge, then reheat in the oven at 350°F for about 15 minutes to crisp up the skin before assembling.
I hope you enjoy preparing this Breakfast Baked Potato Recipe!
If you try my breakfast baked potatoes, I'd love to see them! Share it with me on Facebook, Instagram, or Pinterest.
Breakfast Baked Potato
Ingredients
- 2 small to medium sized Russet Potatoes baking potatoes
- 1 tablespoon Olive Oil split
- 4 eggs
- 1 tablespoon Butter
- ½ cup Spinach
- ¼ cup Green Pepper
- ¼ cup Onion/Shallot
- 1 cup Shredded Cheddar Cheese split in half
- ½ cup Heavy Cream
- 4 Slices Bacon
- 2 tablespoon Green Onion
- 1 teaspoon Garlic minced or garlic paste
Sour Cream Topping/Sauce
- ¼ cup Mayo
- ¼ cup Sour Cream/Greek Yogurt
- 1 tablespoon Hot Sauce
- 1 teaspoon Minced Garlic or garlic paste
- Salt & Pepper to taste
Instructions
Prep for the Perfect Baked Potato
- Preheat the oven to 425 degrees. Then, thoroughly clean potatoes, patting dry with a paper towel.
- Line a baking sheet with parchment paper or aluminum foil.
- Next, using a fork, poke holes all over the potatoes.
- Then pour half of the olive oil over potatoes, sprinkling with coarse salt and massage until fully covered.
- Bake uncovered (do not wrap in aluminum foil) for 45-60 minutes until cooked through to the center (fork tender).
How to Cook Bacon in the Oven
- About 15 minutes before the potatoes are cooked through, prepare the bacon slices by placing sliced bacon on a lined baking sheet.
- Bake until bacon slices are crisp and cooked through. Potatoes will be almost done when bacon is cooked through.
Prepare Sour Cream Topping
- In a small bowl, combine mayo, sour cream (or greek yogurt), Sriracha, garlic, salt and pepper.
- Whisk until thoroughly combined and adjust seasoning to your taste.
- Set aside until later use, can be stored in the fridge.
- Preparing the Scrambled Eggs with Veggies
- In a small sized skillet, add remaining olive oil and sweat the spinach, peppers, onions and garlic.
- In the same pan, add butter and prepare to scramble eggs.
- Whisk the eggs and add to the same pan and scramble until eggs are fluffy and cooked through, adding salt and pepper to taste.
Assemble Breakfast Baked Potato
- Slice baked potatoes in half and remove the cooked insides to a separate bowl.
- Add heavy cream, butter, salt and pepper stir until smooth and desired consistency is reach for whipped potatoes.
- Carefully spoon the whipped potatoes back into the potato shells and add on the scrambled egg mixture on top.
- Crumble cooked bacon and add on top of the egg mixture.
- Add any leftover cheese if desired.
- Drizzle the sour cream topping.
- Top with chopped green onion.
- Serve and enjoy!
Leave a Reply