Wow your brunch guests with these twice baked breakfast potatoes! Filled with eggs, feta and artichokes it’s a fun way to get creative with breakfast, and can be prepped ahead.
When you want a break from the traditional brunch fare like french toast casserole or an egg bake, why not turn to the humble potato? These twice baked breakfast potatoes are a complete meal, all stuffed into a potato. Serve with an assortment of toppings!
Twice baked potatoes make us think of dinner, but I say why not breakfast, too?
These potatoes are filled with soft scrambled eggs, artichoke hearts and feta cheese. They are absolutely delicious, and let’s be honest, fun!
Load your potatoes up with an assortment of toppings including bruschetta or guacamole, and enjoy.
Reasons you’ll ♡ twice baked breakfast potatoes
- can you say FUN?!
- you can bake the potatoes ahead of time to save time in the morning
- serve with a toppings bar to let your guests load up their potatoes
How to make twice baked potatoes
Twice baked potatoes are potatoes that have been baked whole, then cut in half. The insides are scooped out, leaving a small border around the potato to help maintain its structure, and the insides are mixed with other ingredients (often cheese, sour cream and bacon). The filling is then spooned back into the potato skins and baked for a second time.
The brunch twist
Typically, twice baked potatoes are served for dinner as a side dish. I thought it would be fun to bring twice baked potatoes to your brunch table and serve it up with a toppings bar!
Instead of the usual twice baked potatoes ingredients, we are mixing the potato insides with eggs, chopped artichoke hearts, plain yogurt and feta cheese. This gives the potatoes a distinctively delicious Greek flavor.
The toppings
You could certainly serve up the twice baked breakfast potatoes as is, or you could take it to a whole new level of delicious and fun with a toppings bar! I have included recipes for two delicious additions to these potatoes:
- cherry tomato bruschetta- with cherry tomatoes, shallot, garlic and balsamic vinegar
- guacamole- with avocados, salt, lime and garlic
Some other topping ideas
- roasted mushrooms
- bacon
- greek yogurt
- salsa
Prep ahead for an easy morning
Baked potatoes can take a long time to cook all the way through, and depends on the size of your potatoes. The good news? You can prep these potatoes ahead for a super easy morning:
- bake potatoes ahead. Cool, refrigerate overnight, then do the scooping/mixing/spooning back into the potatoes and baking step the next day.
- twice bake the potatoes ahead (do the steps all the way through). Cool, refrigerate, and rewarm in the morning.
I recommend the first option for best freshness, but it’s always great to know that #2 is also an option.
More brunchy recipes
- Healthy Blueberry Muffins
- Overnight Breakfast Casserole with Bacon and Sweet Potatoes
- Peach Baked Oatmeal
- Crockpot Breakfast Casserole
- Lemon Ricotta Pancakes
Twice Baked Breakfast Potatoes with Eggs, Feta & Artichokes
Ingredients
- 3 lbs baking potatoes (washed and patted dry)
- 1 tablespoon olive oil
- salt and pepper generous
Potato filling
- 2/3 cup plain yogurt
- 1 cup crumbled feta cheese
- 1 cup marinated artichoke hearts (drained from oil and coarsely chopped (leave them chunky))
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 6 large eggs (lightly beaten)
Bruschetta (optional)
- 1 cup cherry tomatoes (chopped)
- 1 shallot (minced)
- 1 clove garlic (minced)
- 2 teaspoons balsamic vinegar
- 1 tablespoon parsely
- salt and pepper
Guacamole (optional)
- 2 avocados (ripe)
- 1/4 teaspoon salt
- 2 teaspoons fresh lemon or lime juice
- 1 clove garlic minced
Instructions
- Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Toss the potatoes in the olive oil to coat and season generously with salt and pepper. Arrange on the baking sheet and bake for 60-70 minutes, until cooked through and soft in the middle (use a fork to test; this step can be done the day before with cooked/cooled potatoes stored in the fridge).
- Remove from the oven and allow to cool 10 or so minutes.
- Carefully cut the potatoes in half, then allow to cool a few more minutes. Using a small spoon, gently scoop the insides of the potato and place in a large bowl. You don't have to remove all of the potato flesh, and leaving a small amount attached to the skins will make them less fragile.
- In the bowl with the potato fillings, stir in the yogurt, feta cheese, artichokes, salt and Worcestershire sauce. Add the eggs and stir until well combined. *I recommend leaving it as a chunky mixture for the best flavour.
- Arrange the potato skins back on the baking sheet and gently spoon the mixture back into the skins.
- Return to the oven for another 10-15 minutes, until filling no longer jiggles.
- Twice baked potatoes are good on their own or served with optional toppings.
- Bruschetta (optional) Combine all ingredients in a small bowl and allow to sit for 30 minutes or so. This may be made a day ahead of time.
- Guacamole (optional) Combine all ingredients in a medium bowl. This can be made 1-2 hours ahead, and stored (covered) in the refrigerator.
Notes
- This recipe makes 20-24 potato halves, and I recommend at least 2 per person, therefore this recipe will serve 10-12 people.
- Potatoes may be baked ahead of time, allowed to cool and stored in the refrigerator for a day or two.
- The twice baked potatoes reheat well in the oven; 350 for 20 minutes or so.
