Last Updated on July 25, 2020 by Slow The Cook Down
This twice baked breakfast potatoes recipe is stuffed full of your favorite brunch foods; eggs, sausage, mushroom and cheese and then wrapped in bacon. The loaded potato skins are easy to make and baked in the oven. They can be made ahead of time and are perfect for feeding a crowd. Also great as a breakfast for dinner meal.
I think that brunch is probably my favourite meal, anything goes and its a great time to catch up with friends. My twice baked breakfast potatoes recipe is a great make ahead meal and is an easy option to feed to hungry overnight guests. If you want some food to help you get over a Saturday night on the tiles, look no further!
What Is In These Stuffed Breakfast Potatoes?
This recipe combines all the usual suspects of a Great British fry up, but served in a potato skin – and of course with added cheese! You will need:
- Baking potatoes: The larger the better!
- Pork sausages: If you can grab some from your local butcher or get the best quality you can
- Mushrooms
- Eggs: Free run / organic and as fresh as you can
- Cream cheese: Use a low fat cream cheese to reduce calories an fat content a little if you so wish.
- Grated cheddar: I like a strong grated cheddar for this recipe, but feel free to experiment here!
- Scallions / green onions / spring onions
- Wholegrain mustard: Use your favorite brand, preferably one that’s really tangy. Maille is my go to brand.
- Bacon: Get a good quality bacon with as few ingredients as possible.
What To Serve With Loaded Breakfast Potato Skins
If you are serving these potatoes for breakfast or brunch, you can’t go wrong with simply serving these with ketchup and a cup of coffee. Of course if you are so inclined, they’d also be great with a Brunch Caesar or Prosecco Brunch Cocktail – no judgement here!
This twice baked breakfast potatoes recipe isn’t just for breakfast though, they’re also great as part of an evening meal. We enjoyed them with a fresh chopped salad and a veggie side like Pak Choi, or roasted carrots would work well too
How To Make This Breakfast Potatoes Recipe – Step by Step
- Pre-heat the oven to 220º. Rub the potatoes in a little oil, sprinkle with salt and put in the oven for 1 – 1 1/2 hours until crispy on the outside. Leave to one side to cool. Keep the oven at 220º.
- In a frying pan, cook the sausages through. Leave to one side. In the same pan, fry the mushrooms for about 10 minutes until golden brown.
- Cut the potatoes lengthways, and scoop out the insides into a large bowl. You want to leave a thin layer of potato on the skins so they keep their shape. (photo 1)
- To the scooped out potato, add the eggs and cream cheese, beat together well with a fork until you get a creamy consistency. (photo 2)
- Cut the sausages into small chunks and add to the bowl along with the mushrooms, cheddar, green onions and mustard. Give it another good mix and add a few good pinches of salt and pepper to season. (photo 3)
- Spoon the mixture back into the potato skins – fill them right up! Then wrap two pieces of bacon around each potato half. Put back in the oven for around 30mins until the bacon is crispy. (photos 4,5 & 6)
Tips To Make The Breakfast Potatoes Ahead Of Time
Let’s be honest, baked potatoes aren’t exactly hard to make, but they aren’t quick either, so I’ve got a couple of tips to help you out:
- You can build the potatoes the day before, cook the potatoes, make the filling, stuff the and wrap them in bacon. Then cover them with foil and leave them in the fridge overnight. In the morning you just need to pop them in the oven for about 30minutes until the bacon is crispy.
- You can cook them fully the night before, cover in the fridge and reheat them the next day. To reheat them, you only need to heat them through, so put the oven on 320ºf / 160ºc for about 20 minutes.
- If you are in a real hurry, you can cook the potatoes in a microwave. It’s not my preferred method as the skin won’t be crispy – if you do this, try and crisp them in the oven afterwards.
Variations For This Recipe
This twice baked breakfast potatoes recipe is pretty perfect as is, but if you want to vary any of the ingredients, you shouldn’t go too wrong. If you are not a mushroom lover, you could replace these with another veggie, bell peppers or tomatoes would work well.
A wholegrain mustard will give you a tang without too much heat, but feel free to use an English or American mustard; if you use English, you may want to reduce the amount slightly.
Easy Twice Baked Potatoes
Don’t be fooled by the long cooking time in this recipe, they are dead simple to put together, I promise! This is a classic Slow The Cook Down recipe – it delivers maximum flavor with very little effort. I think that should be my new tag line!
Stuffed Potato With Breakfast Filling
These potato skins are so loaded with yummy ingredients, they’re such a treat and a sure fire way to impress your guests. They’re really creamy and indulgent. This breakfast potato recipe is enjoyed at least once a month in our house, it’s a perfect lazy Sunday brunch!
Top Tips For Making This Twice Baked Breakfast Potatoes Recipe
- Use the best ingredients you can – local, fresh and organic if possible.
- When scooping out the potato, be sure to leave some of the flesh in tact so that they keep their shape, and don’t cut all the way through the skin.
- Chop the sausages and mushrooms up into small pieces.
- Remember, they’re not just for breakfast!
Check out these other brunch recipes!
- Breakfast Stuffed Peppers
- Spicy Beef and Cheese Brunch
- Breakfast Sausage Egg Bake Casserole
- Bacon & Egg Muffin Cups with Spinach
- Savory Pancakes with Bacon, Jalapeno and Maple Syrup
- Oven Baked Red Pesto Frittata
I love hearing from you!! If you have tried this yummy brunch recipe, be sure to scroll down, give it a star rating and let me know what you thought!
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Twice Baked Breakfast Potatoes Recipe
Ingredients
- 2 baking potatoes
- 4 pork sausages
- 5.3 ounces mushrooms finely chopped (150g)
- 2 eggs
- 3.5 ounces cream cheese (100g)
- 3.5 ounces strong grated cheddar (100g)
- 4 spring onions (scallions) finely sliced
- 3 tbsp wholegrain mustard
- salt and pepper
Instructions
- Pre-heat the oven to 430f / 220ºc. Rub the potatoes in a little oil, sprinkle with salt and put in the oven for 1 - 1 1/2 hours until crispy on the outside. Leave to one side to cool. Keep the oven at 220º.
- In a frying pan, cook the sausages through. Leave to one side. In the same pan, fry the mushrooms for about 10 minutes until golden brown.
- Cut the potatoes lengthways, and scoop out the insides into a large bowl. You want to leave a thin layer of potato on the skins so they keep their shape. To the flesh, add the eggs and cream cheese, beat together well with a fork until you get a creamy consistency.
- Cut the sausages into small chunks and add to the bowl along with the mushrooms, cheddar, onions, mustard and chilli. Give it another good mix and add a few good pinches of salt and pepper to season.
- Spoon the mixture back into the potato skins - fill them right up! Then wrap two pieces of bacon around each potato half. Put back in the oven at 430f / 220ºc for around 30mins until the bacon is crispy.
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