Twice Baked Breakfast Potatoes (Printable Version)
Russet potatoes twice-baked with butter, milk, turkey bacon, cheddar cheese and eggs for a complete breakfast in one dish.
# Ingredients:
→ Base
01 -
3 large russet potatoes
02 -
1 tablespoon avocado oil
03 -
½ teaspoon salt (for roasting)
04 -
¼ teaspoon black pepper (for roasting)
→ Filling
05 -
3 tablespoons unsalted butter
06 -
120 ml whole milk, heated
07 -
½ teaspoon salt (for mashed potatoes)
08 -
¼ teaspoon black pepper (for mashed potatoes)
→ Toppings
09 -
6 slices turkey bacon, halved
10 -
75 g shredded cheddar cheese
11 -
6 large eggs
12 -
Salt and black pepper, to taste
# Steps:
01 -
Preheat the oven to 200°C. Thoroughly scrub the russet potatoes, then pierce them several times with a fork to ensure even cooking. Coat each potato with avocado oil and season with salt and black pepper. Place directly on the oven rack and bake for 50-60 minutes until fork-tender. Allow to cool slightly before handling.
02 -
Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a sturdy shell. In a bowl, combine the scooped potato with butter, hot milk, salt, and black pepper. Mash until smooth and creamy.
03 -
Spoon the mashed potato mixture back into the shells, creating a well in the center of each. Place two halved slices of turkey bacon in each well, then sprinkle with shredded cheddar cheese. Carefully crack an egg into each potato half. Season with salt and pepper.
04 -
Return the assembled potatoes to the oven and bake at 175°C for 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny.
05 -
Allow the potatoes to cool for 2-3 minutes before serving. Enjoy while warm for the perfect breakfast experience.
# Notes:
01 -
For a make-ahead option, prepare the potato shells and filling the night before and refrigerate separately. Assemble and bake in the morning.
02 -
For firmer egg yolks, extend the second baking time by 3-5 minutes.