Paleo Twice Baked Breakfast Sweet Potatoes

Twice Baked Breakfast Sweet Potatoes | Plaid & Paleo

Breakfast is probably my favorite meal of the day. It is the only meal in which you can have a sweet or savory entree. Better yet you can mix sweet and savory together for the big win! Bacon maple pancakes anyone? Maybe I should make those too. One of the best times to eat breakfast foods is actually for dinner. These twice baked breakfast sweet potatoes are one of those dishes that can definitely work in the morning or the evening.

I’ve been wanting to make twice baked potatoes for awhile now. Fun fact: I was in a sorority in college. One of my favorite things about being in the sorority was the food. We had an amazing chef who cooked our meals two times a day five days a week. He not only made delicious food but also lent a ear to listen to your problems. He made the best twice baked potatoes. To this day, I still think about them slathered in my favorite A1 sauce. I decided to combine my love of breakfast and my love of twice baked potatoes into one dish. These twice baked breakfast sweet potatoes are so tasty! I can’t even lie. I ate all four. Whoops. You can easily cut the ingredients in half to serve two or one.

Twice Baked Breakfast Sweet Potato | Plaid & Paleo

Twice Baked Breakfast Sweet Potatoes


  • 2 medium sweet potatoes
  • 4 slices bacon
  • 1 medium sweet onion, diced
  • 4 garlic cloves, minced
  • sea salt and black pepper
  • 4 small eggs


  1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
  2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
  3. After bacon cools, cut into small pieces.
  4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
  5. Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
  6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
  7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
  8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

x vanessa
Twice Baked Breakfast Sweet Potato | Plaid & Paleo


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  2. Alison says:

    Do u think the 15 minute final cooking time would still be enough if everything was cooked prior the night before and was fully cold?

    • vanessa says:

      You would want to cook the potatoes without the egg for about 10 minutes to help warm through the mixture after being in the fridge. Then add the egg and cook for 15 minutes. I love the idea of prepping these at night!

  3. Julie says:

    Had to comment – just ate this! SO GOOD!!! I ended up putting a poached egg on top instead of baking it in just to make sure it was perfectly cooked and it was so so good. I’m 3 days into Paleo and I’m excited :) Thank you!!

  4. Vera L- says:

    Made this for dinner last night. It was delicious! The only change I made was adding horseradish cheddar, 1/2 a slice per half a potato. This recipe is a keeper!

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  6. Karen says:

    These are absolutely awesome!! It’s the whole sweet/salty thing and it’s for breakfast. So glad I found your site through George Bryant ‘s (Civilized Caveman) menu.

  7. Rachael @ Love Yourself Green says:

    Yay, so happy to find this on Pinterest. My husband and I just started the Whole30 diet and he’s been struggling to think of breakfast ideas. Thank you! Yum. I personally just like to eat a humongous salad for brekkie. I’d save this for dinner. :)

    • vanessa says:

      Unfortunately I am not sure how well these would freeze. To save time in the morning, you can cook the sweet potatoes the night before then cook it with an egg in the morning.

    • vanessa says:

      You can make it without the onions and bacon, but both ingredients add a ton of flavor to the dish. Unfortunately I don’t have the calorie count. Sorry!

  8. Nate says:

    Just made these for dinner and they came out exactly as pictured in yours. They tasted DELICIOUS! Only change I made was a yellow onion instead of a sweet onion because my local market only had ginormous sweet onions. I’ll admit mine was a little oniony, but the bacon and the garlic made it soooo delicious regardless 😀

  9. Kristy says:

    Do you happen to know the Nutrients Facts on this meal…..they look amazing. I’m in the military and live away from my family during the week and these look easy, yummy, and something I can prepare ahead of time to take with me. I’m looking for the Macros serving size..cals…fat…carbs…and protein

    Thanks so much

  10. Kristin says:

    On day four of Whole30 and this recipe just made my day! I didn’t end up using garlic, but I can’t wait to try it again with it. 26 days to go, and I promise you this is going to be made again.

  11. Lori says:

    Hey Vanessa, these look great. I’m considering making a big batch for a breakfast buffet. Have you (or anyone) tried holding them on a steam table? (Well, steam table. That sounds fancy. Of course what I mean is a disposable aluminum pan over water and stereo!) What do you think?

  12. Julie says:

    Loved these! My daughter made these for me this weekend when I went for a long weekend visit. So good, we had them two mornings! This recipe is a keeper for sure, Paleo or not.

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