Description
Twice Baked Breakfast Potatoes are a mouthwatering dish that combines the comfort of a baked potato with the indulgence of a hearty breakfast, featuring crispy potato shells, fluffy mashed filling, savory bacon, melted cheddar cheese, and perfectly cooked eggs.
Ingredients
- 3 large russet potatoes
- 1 tablespoon avocado oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 3 tablespoon unsalted butter
- 1/2 cup whole milk, heated
- 6 slices beef bacon, cut in half
- 3/4 cup shredded cheddar cheese
- 6 large eggs
- Salt, to taste
- Black pepper, to taste
Instructions
1. Preheat your oven to 400°F. Wash and dry the potatoes thoroughly, rub them with avocado oil, and sprinkle with half of the salt and pepper. Bake for 50–60 minutes until tender.
2. Cut each potato in half lengthwise and scoop out most of the flesh into a bowl. Add butter and warm milk to the bowl and mash until smooth. Season with remaining salt and pepper.
3. Spoon the mashed potato mixture back into each potato half, pressing slightly to create a well in the center. Lay a half slice of beef bacon across each potato and sprinkle with cheddar cheese. Crack one egg into the well of each potato.
4. Place assembled potatoes on a baking sheet and bake for 15–20 minutes until eggs are set to your liking. Season with salt and pepper before serving.
Notes
Customize with different cheeses or toppings like sautéed vegetables or hot sauce. You can prepare in advance by stuffing potatoes without eggs and refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 186mg