Confident home cooking
stuffed breakfast potato
Breakfast/Brunch, Main Dishes, Pork, Stuffing Stuff

One Pot(ato) Meal

by Nick

Sometimes there’s just nothing better than a big breakfast of bacon, eggs, and potatoes.

Or maybe there is.

Maybe Definitely it would be better if you could find a way to combine all those things in one nice little package and coat it with cheese. I did just that by hollowing out some baked potatoes. Instead of making double-baked potatoes though, I filled the potatoes with a scrambled egg mixture and added some cheese on top before I stuck it back in the oven!

Trust me when I say that you’re gonna want one of these.

Serves 4.
Prep Time
Total Time
Print Recipe

Stuffed Breakfast Potatoes

Stuffed Breakfast Potatoes


  • 4 Russet potatoes, baked (leftover potatoes work well)
  • 6 eggs
  • 1/4 Cup milk
  • 4 ounces bacon or sausage (more if you want)
  • 4 ounces cheese
  • Salt and pepper
  • Olive oil


1) Scrub potatoes and lay them out on a baking sheet.  Poke some holes in them with a fork and sprinkle on a bit of olive oil and kosher salt.  Bake the potatoes at 450 degrees for about an hour or until they are tender.

NOTE: Ideally, you would use leftover baked potatoes for this dish.

2) Half each potato and scoop out some potato filling.  Leave about 1/4 inch of potato around the shell.

3) If you're using bacon or sausage cook it over medium heat in a skillet until fat renders out and it's well-browned, about 10 minutes.  Remove and reserve for later.  Pour out all fat except a tablespoon or two.  If you don't use meat, add some oil to the pan to cook the eggs.

4) Beat eggs lightly with some milk.  Add to pan and turn heat down to low.  Stir frequently and cook until eggs are pretty runny still, definitely under-cooked, maybe 4-5 minutes.

5) Stir in any add-ins for eggs and season with salt and pepper.

6) Scoop egg mixture into potato shells.

7) Add grated cheese to each potato and bake at 350 degrees until cheese is well melted, probably 10 minutes.

8) Serve immediately!

You can see that there aren’t many ingredients in these guys, but you could customize them to fit your tastes. Basically, you could put anything in these that you would put in an omelet.

The Potatoes

The longest part of this recipe is baking the potatoes. I like to bake my potatoes a certain way. The nice thing about this recipe is that you could use leftover baked potatoes to make it which would cut your time down substantially.

If you want to start from scratch though, scrub your potatoes down, lay them out on a baking sheet and poke a few holes in the potatoes with a fork. Sprinkle them with some olive oil and kosher salt.

These will need to bake at 450 degrees for probably 60 minutes until they are tender, hence why it’s a good idea to use leftovers. Then you’ll want to let them cool for a few minutes before trying to handle them.


Leftover potatoes would be ideal.

The Filling

I used a really basic filling for my version. I had some bacon and cheese in my fridge so I thought I’d throw those in. The list is pretty endless when it comes to fillings though: spinach, garlic, fresh tomatoes, sausage, onions, etc.

Feel free to go crazy.


Good stuff.

Prepping the potatoes

Just like anytime you are making a double baked potato, use a spoon to hollow out the potato halves after you slice them in half.

The key to this recipe is to make sure you leave a good 1/4 inch of potato in the shell. It’s not a huge deal if you have holes in your potato, but a nice thick potato skin really helps and tastes great.


Ready for a filling!

Cooking the Filling

If you’re using bacon or sausage, cook it in a skillet on medium heat until all the fat renders out and it turns nice and crispy. Remove it from the pan but keep a Tablespoon or two to cook the eggs in.

It took me about 10 minutes to get some really crispy bacon which I scooped out and set aside for later.


Bacon. Is. Good.

For the eggs, and this is important, cook them on LOWheat. You can use the grease from the bacon to cook them or if you don’t use bacon, then just add some olive oil to a skillet and use that to cook the eggs.

I scrambled my eggs lightly with a bit of milk and then added them to my pan to cook slowly on low.

The reason you want to cook them on low is because you want them on the runny side for this dish. Since we’ll finish cooking the potatoes in the oven, you want your eggs under-cooked at this point.

Feel free to add in any omelet ingredients now. I suggest pre-cooking any ingredients that you want to add like onions, peppers, etc. Definitely add a pinch of salt and pepper to the eggs at this point also.

These eggs are perfectly runny.

runny eggs

Keep ‘em runny.

After this, I crumbled up my bacon and added it into my eggs and then filled each potato shell with some of the egg/bacon mixture!

Easy enough right?!



Finishing the potatoes

To finish off the potatoes, I added a bit of grated cheese onto each potato and then put them back in a 350 degree oven until the cheese is well-melted, probably 10 minutes.

The finished result is a nice little package of potato, egg, and filling that’s really tasty.

Here’s a cross-section shot so you can see the fillings.



Each potato half has a bit under 1 egg in depending on what other fillings you add in to it.

It’s a really nice little package though that worked out a lot better than I thought it would!

Give these a shot and leave a comment if you think of any fun fillings to add in.