Twice Baked Breakfast Potatoes (Print Version)
Crispy potato shells filled with creamy mash, bacon, eggs, and cheddar. Perfect for a savory breakfast.
# Ingredients:
→ Potatoes and Seasonings
01 -
3 large russet potatoes
02 -
1 tablespoon avocado oil
03 -
1/2 teaspoon salt, for roasting
04 -
1/4 teaspoon black pepper, for roasting
→ Mashed Potato Filling
05 -
3 tablespoons unsalted butter
06 -
1/2 cup whole milk, heated
07 -
1/2 teaspoon salt, for mashed potatoes, more as needed
08 -
1/4 teaspoon black pepper, for mashed potatoes
→ Toppings
09 -
6 slices beef bacon, halved
10 -
3/4 cup shredded cheddar cheese
11 -
6 large eggs
12 -
Salt and black pepper, to taste
# Steps:
01 -
Preheat oven to 400°F. Scrub russet potatoes and pierce all over with a fork. Rub potatoes with avocado oil, salt, and black pepper, then place directly on oven rack. Roast for 50 to 60 minutes until fork-tender. Allow potatoes to cool slightly.
02 -
Slice each potato lengthwise. Scoop out most of the flesh, leaving a sturdy shell intact.
03 -
Transfer scooped potato flesh to a bowl. Mash with unsalted butter, hot whole milk, salt, and black pepper until smooth.
04 -
Spoon most of the mashed potatoes back into each shell, pressing down in the center to form a well. Place two halved slices of beef bacon in each well, sprinkle with shredded cheddar cheese, and carefully crack a large egg over the top. Season with extra salt and black pepper.
05 -
Reduce oven temperature to 350°F. Arrange filled potatoes on a baking sheet and bake for 15 to 20 minutes, or until egg whites are set but yolks remain slightly runny.
06 -
Let the potatoes cool for a couple of minutes before serving warm.
# Notes:
01 -
Ensure the milk for the mashed filling is hot to achieve a smooth texture.
02 -
Baking the potatoes directly on the oven rack enhances crispiness of the skins.