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Get cozy with these twice-baked breakfast potatoes. They’re a mash-up of crunchy skins, fluffy mashed centers, melty cheddar, smoky beef bacon and an egg baked right in the middle. In my place, these always get big smiles. They’ve got plenty of protein and make awesome make-ahead breakfasts or feel-fancy weekend brunches.
The first time I made these at a family get-together, everyone wanted seconds. Now they pop up at our place for chill Sundays and any holiday morning.
Ingredients
- Eggs: Crack a fresh large egg right into the potato for that golden yolk and creamy feel. They pump up the protein and look awesome
- Cheddar cheese, shredded: You want it melty inside and on top. Go bold with extra sharp for max cheesy flavor
- Avocado oil: Rubbing this on the skin gets you max crunch with a hint of mild flavor. Or just use any plain oil you’ve got
- Whole milk: Adding this hot helps your mash go silky, not lumpy
- Beef bacon: Smoky, savory strips—especially thick cut—make each bite hearty. It matches up perfectly with potato and cheese
- Salt and black pepper: Sprinkle these on so both the skins and filling taste just right. Try flaky salt for topping
- Russet potatoes: They keep their shape and turn soft and fluffy after baking. Pick sturdy ones—no mushy spots
- Unsalted butter: This makes mashed potatoes richer. Always reach for the real deal
Step-by-Step Instructions
- Serve Up:
- Wait a minute so they firm up. Then grab a fork and dig into the mashed middle, runny egg, and crispy bacon on top
- Bake Again:
- Put the loaded potatoes back in the oven at three fifty. Bake until the whites look set but the yolks still jiggle—about fifteen to twenty minutes
- Fill the Shells:
- Spoon most of the mash back into the potato skins, making a dip in the middle. Nestle in two beef bacon pieces, top with cheddar, then gently drop an egg in the center. Sprinkle over more salt and pepper
- Make the Mash:
- Slice each potato in half the long way. Scoop out the fluffy insides but keep a sturdy border for support. Mash with butter, hot milk, plus salt and pepper, till totally smooth
- First Bake:
- Scrub those spuds, poke them all over with a fork. Rub with avocado oil and season with salt and pepper. Set right onto your oven rack and bake at four hundred till they’re fork-soft and skins are crispy. Let cool a bit once out
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The best part? That egg yolk runs down into the creamy mash. Once, my kid helped crack the eggs and lit up when he saw the golden centers. Turned an ordinary breakfast into a fun family moment.
Storage Tips
Pop leftovers in a sealed container in the fridge and they’ll stay good for up to three days. Bake them at three fifty to warm up again till the eggs are hot. If you’d rather not cook the eggs ahead, leave the potatoes empty and just add an egg when you reheat for the best texture.
Ingredient Substitutions
No beef bacon? Turkey or pork bacon works too. Try Monterey Jack or add a kick with pepper jack cheese. For more veg, stir in sautéed peppers or spinach to the mash before stuffing. Want a vegetarian fix? Vegan bacon and cheese are perfect, just toss the egg or pop in your favorite plant-based swap.
Serving Suggestions
These are awesome with a peppery arugula salad and a squeeze of lemon. Slice up some fruit or whip up quick tomato salsa for color. Pour a mug of coffee and add a glass of orange juice to make it a full-on breakfast feast.
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Cultural Roots of Stuffed Potatoes
You’ll find stuffed potatoes everywhere, like British jacket potatoes or Turkish kumpir. This American brunch version mixes classic breakfast flavors for pure comfort. Potatoes always get people together, and this way is one of my favorites to show off how versatile they are.
Recipe FAQs
- → Can I use a different potato type?
Russets are ideal for their structure and fluffiness, but Yukon Golds bring a creamier texture if that's what you prefer.
- → What's a good beef bacon substitute?
You can swap it with turkey, pork, or even vegetarian alternatives—just make sure they’re crisp before using.
- → How do I keep the yolk soft?
Only bake until the egg whites firm up, but the yolk is still a bit jiggly—check around the 15-minute mark for best results.
- → Can I prep them a day earlier?
Yep, assemble the shells and filling a day ahead. Just pop in the egg and bake fresh for serving.
- → Is this automatically gluten-free?
All the listed ingredients are gluten-free by nature, but always double-check labels to ensure no cross-contamination.
- → Can I toss in extra veggies or cheese?
Absolutely! Sautéed veggies like peppers or spinach, or an extra sprinkle of cheese, can add more taste and goodness.