Twice Baked Breakfast Potatoes
If you’re looking for a delicious and satisfying breakfast idea that’s also Weight Watchers friendly, you’ve come to the right place.
Twice Baked Breakfast Potatoes are not only a creative way to start your day, but they also fit perfectly into your healthy eating plan.
Whether you have leftover baked potatoes or are starting from scratch, this recipe is sure to become a morning favorite.
The Ingredients
Potatoes: I bought two medium sized russet potatoes.
Russet potatoes are highly recommended for this recipe due to their starchy content and fluffy texture when baked.
Their thick skins are robust enough to withstand the baking process, making them ideal for scooping out and refilling without falling apart.
Fat-free Sour Cream: This helps to add creaminess to the potato mixture without adding a lot of points.
Reduced-fat Cheese: I used reduced-fat Mexican cheese because that’s what I had on hand. You can also use reduced-fat cheddar cheese.
Center Cut Bacon: This has fewer points than regular bacon since the fatty ends have been removed. I added some bacon to the potato mixture and one piece for a garnish.
Eggs: The scrambled eggs on top help add protein and gives it that breakfast charm.
Chives: This was used for the filling and the garnish. The chives help add flavor to the potato filling for 0 points.
Seasonings: I used garlic powder, salt, and black pepper.
Click here to track the points on your Weight Watchers app.
How to Make Twice Baked Breakfast Potatoes
This recipe is perfect for using up leftover baked potatoes. You can also bake the potatoes the night before so they’re ready in the morning.
If you need to bake your potato you want to start by preheating your oven to 400°F. Place your washed and dried potatoes directly on the oven rack or a baking sheet lined with parchment paper.
The baking process typically takes between 45-60 minutes, depending on the size of your potatoes. You’ll know they’re done when a fork easily pierces through to the center, indicating the flesh is tender and fully cooked.
Once the potatoes are done, take them out of the oven and let them cool slightly on a wire rack. This cooling period ensures that you can handle the potatoes safely when it comes time to scoop out the insides.
Once the potatoes have cooled, slice each one in half lengthwise and carefully scoop out the flesh, leaving a small border to keep the potato shells intact.
Place the scooped-out potato flesh into a bowl and mash it until smooth and creamy. To this mashed potato, add the measured fat free sour cream, chives crumbled center cut bacon, and reduced-fat Mexican cheese. Mix these ingredients until well combined.
Next, season the mixture by adding garlic powder, salt, and pepper to taste.
Top each twice baked potato with the scrambled eggs and reduced-fat Mexican cheese.
Bake at 350°F for 20 minutes or until the mixture is heated through.
Once the baking time is complete, remove the potatoes from the oven and let them cool for a few minutes on the baking sheet. This brief cooling period allows the filling to set slightly, making them easier to handle and serve.
Serving Suggestions
For added indulgence, a small dollop of additional fat free sour cream on top of each potato half can provide a creamy contrast to the crispy edges.
You might also consider a light dusting of paprika or a dash of hot sauce for an extra kick.
Pairing these breakfast potatoes with a light and fresh side can help balance the meal. A simple fruit salad made with berries, melons, and a hint of mint will offer a refreshing counterpoint to the savory potatoes.
Alternatively, a mixed green salad with a citrus vinaigrette can add a zesty brightness to your plate.
Storing and Reheating Leftovers
Properly storing and reheating your twice baked breakfast potatoes ensures you can enjoy them later without compromising on taste or texture.
Once your potatoes have cooled completely, transfer them to an airtight container. This will help keep them fresh and prevent any unwanted moisture from affecting their texture.
Place the container in the refrigerator, where they can be safely stored for up to three days.
For the best results, preheat your oven to 350°F. Arrange the potatoes on a baking sheet and heat them for about 10-15 minutes. This method helps retain their crispy edges and creamy filling, giving you a fresh-from-the-oven experience.
If you’re short on time, you can opt to reheat the potatoes in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out.
Heat them on high for 1-2 minutes, checking halfway through to ensure even heating. Keep in mind that the microwave method may cause the potatoes to lose some of their crispness, but they will still be flavorful and satisfying.
Another option is to use an air fryer if you have one. Preheat your air fryer to 350°F and place the potatoes inside for about 5-7 minutes. This method can help restore some of the crispiness to the potato skins while keeping the filling warm and creamy.
Twice Baked Breakfast Potatoes
Ingredients
- 2 medium russet potatoes (baked)
- 2 tablespoons fat-free sour cream
- 1/4 cup reduced-fat Mexican cheese, divided
- 1 tablespoon chives, chopped
- 2 slices center cut bacon, cooked and chopped, divided
- 3 eggs, scrambled and cooked
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a small border to keep the potato shells intact.
- Place the scooped-out potato flesh into a bowl and mash it until smooth and creamy. To the mashed potato, add the fat-free sour cream, chives, half of the chopped bacon, and 2 tablespoons of cheese. Mix these ingredients until well combined.
- Next, season the mixture by adding the garlic powder, salt, and pepper.
- Top each twice baked potato with the scrambled eggs and the remaining cheese then place on a baking sheet.
- Bake at 350 degrees F for 20 minutes or until the mixture is heated through.
- Once the baking time is complete, remove the potatoes from the oven and let them cool for a few minutes.
- Garnish with the leftover bacon and additional chopped chives.
Here are some more Weight Watchers friendly recipes:
Broccoli Cheddar Baked Potatoes
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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