Description
These Twice Baked Breakfast Potatoes combine crispy potato skins with creamy mashed potatoes, savory bacon, and gooey cheese, topped with a perfectly cooked egg.
Ingredients
- 3 large russet potatoes
- 1 tablespoon avocado oil
- ½ teaspoon salt (for roasting)
- ¼ teaspoon black pepper (for roasting)
For the Filling:
- 3 tablespoons unsalted butter
- ½ cup whole milk, hot
- ½ teaspoon salt (for mashed potatoes), more to taste
- ¼ teaspoon black pepper (for mashed potatoes)
- 6 slices beef bacon, each cut in half
- ¾ cup shredded cheddar cheese
For the Topping:
- 6 large eggs
- Salt and black pepper, to taste
Instructions
- Roast the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes, rub with avocado oil, salt, and pepper, and place on the oven rack. Roast for 45-60 minutes until fork-tender.
- Cook the Bacon: Cook the bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels. Once cool, chop into pieces.
- Make the Filling: Cut the roasted potatoes in half and scoop out the insides. Mash the potato flesh with butter, hot milk, salt, and pepper until smooth. Stir in bacon and shredded cheese.
- Stuff the Potatoes: Fill the potato skins with the mashed potato mixture, pressing gently to compact.
- Bake Again: Return stuffed potatoes to the oven for 10-15 minutes, or until cheese is melted and the filling is heated through.
- Cook the Eggs: While the potatoes bake, cook the eggs to your liking (sunny-side-up or scrambled works well).
- Assemble: Top each stuffed potato with a cooked egg and season with salt and pepper. Serve warm.
Notes
- For a crispy topping, sprinkle breadcrumbs on top before baking.
- Make it vegetarian by skipping the bacon and adding veggies like spinach or mushrooms.
- Add more cheese if you like a cheesier filling.
- Prep Time: 10 minutes
- Cook Time: 1 hour