Description
Twice Baked Breakfast Potatoes are a delicious and filling morning meal that combines fluffy baked potatoes with creamy eggs, crispy bacon, and melted cheddar cheese.
Ingredients
Scale
Main Ingredients:
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 sliced cooked thick cut bacon
- 4 medium eggs
- ½ cup shredded cheddar
- thinly sliced chives
- salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 400°F.
- Bake Potatoes: Bake the potatoes for about 45-60 minutes until tender. Let cool slightly.
- Scoop Out Potatoes: Cut the potatoes in half lengthwise. Scoop out the flesh, leaving a thin layer inside the skin.
- Mix Ingredients: Mash the potato flesh with butter, cream, bacon, cheddar, salt, and pepper. Refill the potato skins with the mixture.
- Add Eggs: Make a well in each potato and crack an egg into it.
- Bake Again: Bake for about 15-20 minutes until the egg whites are set but yolks are still runny.
- Serve: Garnish with chives and enjoy!
Notes
- You can customize the fillings with other ingredients like veggies or different cheeses.
- Adjust baking time based on your desired egg consistency.
Nutrition
- Serving Size: 1 potato half
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 230 mg