Twice Baked Breakfast Potatoes
· 2 medium russet potatoes, scrubbed and pricked with a fork all over
· 2 tablespoons unsalted butter
· 3 tablespoons heavy cream
· 4 sliced cooked thick cut bacon
· 4 medium eggs
· ½ cup shredded cheddar
· Thinly slice chives
· Salt and paper to taste
Preheat oven to 400˚F.
Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centers) so each potato is level.
Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
Add 1 slice of bacon to each half and top with a raw egg.
Place potatoes onto a baking sheet and return to the oven.
Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
To save on time, you can bake potatoes, slice them in half , scoop them out and level the bottoms ahead of time. You can also make the mashed potato filling and cook the bacon ahead of time. When ready to serve, slightly warm the mashed potato mixture, assemble, bake, and serve!
If you don’t fancy a runny yolk, you can bake the potatoes a few minutes longer so the yolks set, or you can beat the eggs before pouring them into the skins, creating more of a quiche filling!
Sweet Potatoes can be used instead of russet potatoes.
Crispy, sauteed mushrooms (of any kind!) can replace the bacon for a vegetarian option.
Any good melting cheese like Monterey Jack, gruyere or fontina can be used instead of cheddar.
Other herbs can also be used in place or in addition to the sliced chives, such as minced thyme, minced cilantro, and chopped basil.
NOTE: The recipes are a gift from Spoon Fork Bacon, a food blog by friends Jenny and Teri. To learn more about this dish, such as the necessary ingredients, please visit https://www.spoonforkbacon.com/twice-baked-breakfast-potatoes/?fbclid=IwAR3sH7tKV4fSWcbjlsHg3XvWE8GjlUNyZ4-AtWjKaHz72N-AItr3XqznwrI#wprm-recipe-container-17479