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
- 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
- ½ cup shredded cheddar
- thinly sliced chives
- salt and pepper 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.
- Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
- 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).
- Add 1 rasher 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.
- Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.