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twice_baked_breakfast_potatoes It’s so close to officially being fall I can almost feel it…almost. Well, in my mind I can, my body on the other hand is dying for this LA heat to start going away. Seriously. I’m ready to get cozy, in every way possible.

These Twice Baked Breakfast Potatoes are something I love to make on chilly fall or winter weekends. They’re so comforting and actually pretty easy to make. You can even bake your potatoes off ahead of time (up to 2 days) and fill them and twice bake them, when you’re ready to eat them. They’re also great to make if you’re feeding a crowd because you can bake a bunch of them off at a time! Enjoy! xx, Jenny

twice_baked_breakfast_potatoes_recipe

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Twice Baked Breakfast Potatoes

Makes 4

Ingredients:
2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste

1. Preheat oven to 400˚F.
2. Place potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
3. Remove and allow potatoes to cool for about 15 minutes.
4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
5. Add butter cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
6. Spread some of the 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).
7. Add 1 rasher bacon to each half and top with a raw egg.
8. Place potatoes onto a baking sheet and return to the oven.
9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

 /   /   /  9 Comments
  1. Sheila Not Specified Not Specified

    What does one do with the second half of the cream? This sounds grest! Will be trying this weekend. Thank you.

  2. tei Not Specified Not Specified

    How did you manage to get the whites set, while keeping the yolks runny?

    • Jenny Park Not Specified Not Specified

      I baked mine for about 12-13 minutes which allowed the whites to just barely set, while the top half of my yolks stayed nice and runny…the bottom half definitely started to set…it’s a finicky process!

  3. Jonathan Not Specified Not Specified

    Love this recipe.

  4. Sebia Not Specified Not Specified

    Mine were not as lovely as yours, the egg spilled over and it took a long time for the whites to set. I can put less mashed potatoes back in next time. How long approximately did you bake yours? Thank you

    • Jenny Park Not Specified Not Specified

      Hi Sebia! Yes, I made sure to only line the bottom of my potatoes with only about 2 tablespoons of the mashed filling. It’s important to make sure the potatoes are level so the eggs don’t spill out…I’ve definitely had that happened a few times to me. I baked mine for about 12 to 13 minutes, which allowed the whites to barely set + still keep the top half of the yolks runny. You can also try to use medium eggs the next time, so the cook time will be a little faster for the whites!

  5. Casey Not Specified Not Specified

    Not pinnable to pinterest? There’s no button to pin this recipe, and when I try to pin it with my pinit button it says there’s no image. I thrive by sorting my recipes on pinterest. Did I miss it?

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