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Twice Baked Breakfast Potatoes
Hilary

Twice Baked Breakfast Potatoes

Hearty and delicious, these potatoes are baked until tender, scooped, mashed with creamy butter and milk, then stuffed with bacon, cheese, and a fresh egg for a perfect breakfast.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 3 large russet potatoes
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt, for roasting
  • 1/4 teaspoon black pepper, for roasting
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk, hot
  • 1/2 teaspoon salt, for mashed potatoes
  • 1/4 teaspoon black pepper, for mashed potatoes
  • 6 slices beef bacon, cooked and chopped
  • 3/4 cup shredded cheddar cheese
  • 6 large eggs
  • Salt and black pepper, to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes thoroughly under cold water.
  3. Pat the potatoes dry.
  4. Use a fork to poke holes all around each potato.
  5. Rub each potato with avocado oil.
  6. Season each potato with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  7. Place the seasoned potatoes directly on the center oven rack.
  8. Bake for 50–60 minutes, or until the potatoes are fork-tender.
  9. Remove the baked potatoes from the oven and let them cool slightly.
  10. Once cool enough to handle, slice each potato in half lengthwise.
  11. Carefully scoop out most of the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch border in each shell.
  12. Add 3 tablespoons unsalted butter to the scooped potato flesh.
  13. Pour 1/2 cup hot whole milk into the bowl.
  14. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the potato mixture.
  15. Mash the mixture until it is smooth and creamy.
  16. Spoon the mashed potato mixture back into the potato shells.
  17. Use the back of your spoon to press down in the center of the mashed potato in each shell, creating a well.
  18. Place two halved slices of cooked beef bacon in each well.
  19. Sprinkle a generous amount of shredded cheddar cheese over the bacon in each well.
  20. Carefully crack one whole egg into the center well of each potato half.
  21. Season the top of each egg with a pinch of salt and pepper, to taste.
  22. Lower the oven temperature to 350°F (190°C).
  23. Carefully place the stuffed potatoes on a baking sheet.
  24. Bake for 15–20 minutes.
  25. Watch closely until the egg whites are fully set and the yolks are slightly runny.

Notes

For extra crispy skins, you can brush the potato skins with a little oil before the second bake.
Make sure your milk is hot for the creamiest mashed potatoes.
Don't overfill the potato shells, or the egg might spill out.
Adjust salt and pepper to your personal taste throughout the process.