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Twice Baked Breakfast Potatoes
Amalie

Twice Baked Breakfast Potatoes

Hearty and delicious, these twice-baked potatoes are filled with creamy mashed potato, crispy bacon, cheddar, and a perfectly baked egg.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 large russet potatoes
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt, for roasting
  • 1/4 teaspoon black pepper, for roasting
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk, hot
  • 1/2 teaspoon salt, for mashed potatoes
  • 1/4 teaspoon black pepper, for mashed potatoes
  • 6 slices beef bacon, cooked and chopped
  • 3/4 cup shredded cheddar cheese
  • 6 large eggs
  • Salt and black pepper, to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes thoroughly under cold water.
  3. Pat the potatoes dry.
  4. Use a fork to poke holes all around each potato.
  5. Rub each potato with avocado oil.
  6. Season each potato with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  7. Place the potatoes directly on the center oven rack.
  8. Bake for 50–60 minutes, or until they are fork-tender.
  9. Remove the potatoes from the oven and let them cool slightly.
  10. Once cool enough to handle, slice each potato in half lengthwise.
  11. Carefully scoop out most of the cooked potato flesh, leaving about a 1/4-inch border in the skin.
  12. Place the scooped potato flesh in a large mixing bowl.
  13. Add 3 tablespoons unsalted butter, 1/2 cup hot whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
  14. Mash the potato mixture until smooth and creamy.
  15. Spoon the mashed potato mixture back into the potato shells.
  16. Use the back of your spoon to press down in the center of the potato, creating a well.
  17. Place two halved slices of cooked beef bacon in each well.
  18. Sprinkle a generous amount of shredded cheddar cheese over the bacon.
  19. Carefully crack one whole egg into the center of each well.
  20. Season the top of each egg with a pinch of salt and pepper.
  21. Lower the oven temperature to 350°F (190°C).
  22. Carefully place the stuffed potatoes on a baking sheet.
  23. Bake for 15–20 minutes, or until the egg whites are fully set and yolks are slightly runny.

Notes

Choose similar-sized potatoes for even baking.
Warm milk helps create a creamier mashed potato filling.
Don't scoop out too much potato flesh; leave a 1/4-inch border for a sturdy shell.
Watch the eggs closely during the second bake for perfectly runny yolks.