Description
Twice Baked Breakfast Potatoes are a savory morning treat featuring crispy russet potato skins filled with creamy mashed potatoes, melted cheddar, crispy bacon, and topped with a perfectly baked runny egg. This comforting dish is easy to prepare in the oven and makes a satisfying breakfast or brunch for four.
Ingredients
Scale
Potatoes
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
Potato Filling
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- Salt and pepper to taste
- ½ cup shredded cheddar cheese, divided
Toppings
- 4 sliced cooked thick cut bacon
- 4 medium eggs
- Thinly sliced chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 400ËšF (204ËšC) to prepare for baking the potatoes.
- Bake Potatoes: Place the whole scrubbed russet potatoes directly on the oven rack in the center of the oven. Bake for 40 to 45 minutes until the potatoes are tender when pierced through the center.
- Cool Potatoes: Remove the potatoes from the oven and allow them to cool for about 15 minutes until they are cool enough to handle.
- Prepare Potato Shells: Slice each potato lengthwise in half and carefully scoop out the flesh into a mixing bowl, leaving the skins intact. Then turn each potato half over and slice the bottom to level them, being careful not to cut through the hollowed centers so they sit flat.
- Mash Filling: In the bowl with the scooped potato flesh, add unsalted butter and heavy cream. Mash together until smooth and creamy. Season the mixture with salt and pepper to taste.
- Fill Potato Skins: Spread about one tablespoon of the mashed potato mixture into the bottom of each hollowed potato skin. Sprinkle about one tablespoon of shredded cheddar cheese over the potato layer.
- Add Bacon and Egg: Place one slice of cooked bacon onto each potato half, then carefully top each with a raw egg.
- Bake Again: Arrange the filled potato halves on a baking sheet and reduce oven temperature to 375ËšF (190ËšC). Bake for 18 to 24 minutes until the egg whites are set but the yolks remain runny.
- Finish and Garnish: Remove the potatoes from the oven, sprinkle the remaining shredded cheddar cheese on top, season with additional salt and pepper if desired, and garnish with thinly sliced chives before serving.
Notes
- Choose russet potatoes for their starchy texture that yields fluffy mashed potato filling.
- This recipe can be prepared ahead by baking and scooping the potatoes in advance, then assembling and baking again before serving.
- For firmer yolks, bake the potatoes a few minutes longer until yolks reach desired doneness.
- Leftover mashed potato mixture can be served as a tasty side snack.
- Use thick cut bacon for a better texture and flavor contrast.
