Twice Baked Breakfast Sweet Potatoes


  • 4 sweet potatoes medium – not too small, on the larger side is fine
  • Olive oil or ghee to coat potatoes before baking
  • 6 slices of bacon
  • 1 red bell pepper diced (or any pepper works great!)
  • 1/2 finely diced onion
  • Sea salt and black pepper to taste
  • 8 eggs


  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Scrub your potatoes and coat them in olive oil or ghee with your hands. Poke each with a fork a few times to release steam.
  2. Bake potatoes in the preheated oven for 1 hour or until soft on the inside (times will vary depending on the thickness of your potatoes)
  3. While potatoes bake, cook the bacon – heat a large, heavy skillet over medium-high heat until crisp; drain on paper towels and set aside.
  4. Once bacon is done, reserve a tsp or 2 of the fat to sauté the pepper and onion. Cook over medium high heat, stirring, for just a minute until softened, then remove from heat.
  5. Cut each potato in half with a sharp knife. Carefully scoop out the inside of potatoes (using a spoon) in a mixing bowl, leaving a thin layer around the skins.
  6. Mash, then crumble in the cooked bacon and stir in the sauteed peppers and onions, then season with salt and pepper to taste.
  7. Spoon the mixture into the potato skins to fill all, then make a large well in the center of each one for the egg.
  8. Carefully crack an egg into center of each potato half, then bake (at 400 degrees) for another 15 minutes until eggs are cooked to preference. Season with salt and pepper and garnish with extra bacon. Serve immediately and enjoy!

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