Breakfast Twice Baked Potato

Side Dish Main Dish For School

Breakfast Twice Baked Potato

  • Ready Time: 75min
    No Reviews
  • Prep Time: 45min
    Cook Time: 20min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 2
    Prep Method: Baked
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Recipe by: South Windsor High School

Operator Notes:
The idea came to me to find away to utilize left over baked potatoes. Plus it is gluten-free and the cheese could be omitted if you wanted to make it dairy free. This is a hearty breakfast item that would fill up a student-athlete. Item could be prepped the day ahead and assembled quickly for breakfast the next morning.


Breakfast Twice Baked Potato

  • 2 potatoes
  • 1 cup eggs, beaten
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon granulated onion
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup diced red onion
  • 1/3 cup diced red and green peppers
  • 2 ounces diced ham, diced 2 ounces

Prep Time: 45min | Cook Time: 20min

  1. Bake of potatoes and cool. Cut a canoe shape and scoop out the insides of the potato into a bowl, leaving enough to hold the canoe shape up.
  2. Sauté the onions and peppers to soften. Allow to cool.
  3. Whisk egg with black pepper, garlic and granulated onion. Fully incorporate the eggs with the cooled potato insides.
  4. Add the potato and egg mixture to the veggies and stir in the diced ham and cheese to incorporate.
  5. Spoon mixture back into potato skin canoes.
  6. Bake at 350°F until internal temperature reaches 165


Never baked a potato before?  See How to Make a Baked Potato


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