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Twice Baked Breakfast Potatoes Recipe

Twice Baked Breakfast Potatoes Recipe
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★★★★★

4.8 from 12 reviews

Twice Baked Breakfast Potatoes are a hearty and delicious morning treat featuring crispy roasted russet potatoes filled with creamy mashed potatoes, crispy beef bacon, melted cheddar cheese, and topped with a perfectly baked egg. This comforting breakfast combines rustic flavors and textures for a satisfying start to your day.

Ingredients

Scale

Potatoes

  • 3 large russet potatoes
  • 1 tablespoon avocado oil
  • ½ teaspoon salt (for roasting)
  • ¼ teaspoon black pepper (for roasting)

Mashed Potato 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)

Toppings and Assembly

  • 6 slices beef bacon, each cut in half
  • ¾ cup shredded cheddar cheese
  • 6 large eggs
  • Salt and black pepper, to taste

Instructions

  1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly to remove any dirt. Use a fork to poke holes all around each potato to ensure even roasting. Rub the potatoes evenly with avocado oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until a fork can easily pierce through them. Once done, remove from oven and let them cool slightly.
  2. Prepare the Filling: Slice each potato in half lengthwise. Carefully scoop out most of the interior potato flesh, leaving a sturdy shell for the filling. Place the scooped potato into a bowl. Add unsalted butter, hot whole milk, ½ teaspoon salt, and ¼ teaspoon black pepper to the potato. Mash the mixture until smooth and creamy, adjusting salt to taste.
  3. Assemble the Potatoes: Spoon most of the mashed potato mixture back into each potato shell, pressing down in the center to create a small well. Place two halved slices of beef bacon into each well. Sprinkle ¾ cup shredded cheddar cheese evenly over the top of the potatoes. Carefully crack one large egg onto each potato half, ensuring the egg stays within the well. Season the eggs with salt and black pepper to taste.
  4. Bake Again: Return the stuffed potatoes to the oven, now set at 350°F (190°C). Bake for 15 to 20 minutes, or until the egg whites are fully set but the yolks remain slightly runny for a perfect texture.
  5. Serve & Enjoy: Remove the potatoes from the oven and allow them to cool for a couple of minutes. Serve warm and enjoy these savory, twice baked breakfast potatoes as a filling and flavorful morning meal.

Notes

  • Use russet potatoes for the best texture and roasting results.
  • For a crispier bacon, cook separately before adding to the potato wells.
  • Adjust seasoning in the mashed potato filling to your taste preference.
  • Egg yolks can be cooked longer if you prefer fully set eggs.
  • This recipe can be modified by substituting the beef bacon with turkey bacon or a vegetarian alternative.

Nutrition

Keywords: twice baked potatoes, breakfast potatoes, baked eggs, stuffed potatoes, bacon breakfast, cheddar cheese potatoes

Find it online: https://tastygenius.com/twice-baked-breakfast-potatoes-recipe/