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If you’re looking to upgrade your morning routine, these air fryer twice baked breakfast potatoes are a must-try. Crispy potato skins hold a savory filling of eggs, cheese, vegetables, and ham, making each bite a complete and satisfying breakfast. This recipe takes the concept of twice-baked potatoes and flips it into a hearty brunch option you’ll want on repeat. It’s perfect for slow weekends, brunch guests or prepping a few in advance for busy mornings.
Air fryer twice baked breakfast potatoes are filled with eggs, veggies, cheese, and ham for a hearty start to the day. They’re crispy outside, fluffy inside and so tasty.
Also try carrot cake slow cooker oatmeal, pancake nachos or homemade savory breakfast muffins. And Italian crespelle is amazing.
Why You’ll Love It
Perfect for brunch: This recipe feels fancy but is easy enough for a lazy weekend morning.
Crispy and creamy: The air fryer creates a crispy shell while the filling stays rich and soft.
Customizable filling: You can swap ingredients based on what’s in your fridge.
Protein-packed: Eggs, ham, cheese, and veggies offer staying power all morning.
Great for meal prep: These reheat beautifully for a fast weekday breakfast.
Twice Baked Breakfast Potatoes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Russet potatoes: Starchy and fluffy, these hold their shape and soak up flavors.
Olive oil: Helps crisp the skins in the air fryer.
Green bell pepper: Adds color and mild sweetness.
Roma tomatoes: Juicy and firm, they balance the richer ingredients.
Spinach: Wilts down into the filling for extra greens and texture.
Ham: Savory and meaty, it brings a satisfying bite.
Cheddar cheese: Melts smoothly into the filling and adds sharp, tangy flavor.
Eggs: Bind the filling and create a breakfast-style base.
Heavy cream: Adds richness and helps create a creamy texture.
How to Make Air Fryer Twice Baked Potatoes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the potatoes: Air fry the seasoned, foil-wrapped potatoes until tender.
Scoop them out: Slice in half and hollow the centers, leaving a border around the edges.
Mix the filling: Combine the scooped-out potato with vegetables, ham, cheese, eggs, and cream.
Stuff and top: Fill each shell with the mixture and sprinkle with more cheese.
Final air fry: Cook again until hot and the cheese on top is melted and golden.
Substitutions and Variations
Make it vegetarian: Leave out the ham and replace it with sautéed mushrooms or veggie sausage.
Use different greens: Try kale or arugula in place of spinach.
Switch up the cheese: Mozzarella, pepper jack or gouda would all work well.
Sweet potatoes: Use sweet potatoes over regular ones, if you prefer.
Serving Suggestions
With savory items: Enjoy sausage or bacon with these breakfast potatoes, or you might prefer baked eggs en cocotte or eggs benedict.
With sweet items: Enjoy banana bread French toast, classic French toast or zucchini muffins with your potatoes.
To drink: A cinnamon dolce latte is always good, or you might prefer a mimosa!
How to Store Twice Baked Breakfast Potatoes
Store: Leftovers can be refrigerated for up to 3 days.
Freeze: Wrap each one in plastic wrap and then put them in a freezer-safe bag and freeze for up to 2 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Bake at 375°F until heated through and golden brown.
Top Tips
Cool before scooping: Let potatoes rest for easier handling and cleaner edges.
Keep the shells intact: Scoop carefully to avoid tearing the skin.
Don’t overfill: Prevent mess by keeping the mixture level with the top of the shell.
Air Fryer Twice Baked Breakfast Potatoes FAQs
Absolutely. Prep everything ahead, then reheat in the air fryer or oven when ready to eat.
You can use whole milk or a non-dairy alternative like oat or almond milk, though the texture may be slightly lighter.
You can use a spoon or, if you have one, a melon baller or similar scoop.
Twice Baked Breakfast Potatoes Recipe
Air Fryer Twice Baked Breakfast Potatoes
Equipment
- Melon Baller Optional
Ingredients
- 4 potatoes, russet
- 1 Tablespoon olive oil
- 1 bell pepper, green, diced
- 2 tomatoes, Roma, diced
- 1 Cup spinach, fresh, chopped
- 1/2 Cup ham, diced
- 2 Cups cheddar cheese, shredded
- 4 eggs
- 1/4 Cup heavy cream
- salt and black pepper, to taste
Instructions
- Preheat the air fryer to 400 degrees F. Pierce potatoes with a fork all over. Brush with olive oil and season with a pinch each of salt and pepper.
- Wrap in foil and place into the air fryer. Cook for 40 minutes.
- Remove potatoes from the air fryer and allow to cool for 15 minutes. Slice potatoes in half lengthwise and use a melon baller, scoop or spoon to remove the inside into a large mixing bowl leaving ¼-inch around the edges and bottom so as not to make a hole in the potato skin.
- Add diced green bell pepper, tomatoes, spinach, ham, half of the shredded cheddar cheese, a pinch each of salt and pepper, the eggs, and cream to the bowl with the potato filling. Mix well to combine.
- Preheat the air fryer to 375 degrees F for 5 minutes
- Scoop the mixture back into the potatoes and top with cheese.
- Place potatoes back into the air fryer basket and cook for 15 minutes.
- Serve hot.
Notes
Keep the shells intact: Scoop carefully to avoid tearing the skin.
Don’t overfill: Prevent mess by keeping the mixture level with the top of the shell.
Nutrition
Air fryer twice baked breakfast potatoes are everything you love about a big breakfast, tucked into a crispy potato shell. They’re rich, filling and easy to customize with whatever you have on hand. From weekend brunches to weekday fuel-ups, these are guaranteed to be a new go-to. Whether you load them with veggies, switch up the meat or change the cheese, this easy air fryer breakfast recipe offers flexibility and flavor in every bite. Your belly will be full and happy until lunchtime!
Other Recipes to Try
- Another air fryer favorite is Sweet Potato Casserole Stacks!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This is the best recipe I have tried in years. You can eat this anytime of the day. I will make this weekly.
I love it too!