Twice Baked Breakfast Potatoes (Print Version)
# Ingredients:
01 -
3 large russet potatoes
02 -
1 tablespoon avocado oil
03 -
½ teaspoon salt (for roasting)
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¼ teaspoon black pepper (for roasting)
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3 tablespoons unsalted butter
06 -
1/2 cup whole milk, hot
07 -
½ teaspoon salt (for mashed potatoes), more to taste
08 -
¼ teaspoon black pepper (for mashed potatoes)
09 -
6 slices beef bacon, each cut in half
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¾ cup shredded cheddar cheese
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6 large eggs
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Salt and black pepper, to taste
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean, then use a fork to poke holes all around each potato to allow for even roasting. Rub them with avocado oil, salt, and black pepper. Place them directly on the oven rack and bake for about 50–60 minutes, or until fork-tender. Let them cool slightly.
02 -
Slice each potato in half lengthwise and scoop out most of the inside, leaving a sturdy shell. In a bowl, mash the scooped potatoes with butter, hot milk, salt, and black pepper until smooth.
03 -
Spoon most of the mashed potatoes back into the shells, pressing down in the center to create a well. Place two halved slices of beef bacon in each well, sprinkle with shredded cheddar, and carefully crack an egg on top. Sprinkle with salt and pepper.
04 -
Return the stuffed potatoes to the oven and bake at 350°F (190°C) for 15–20 minutes, or until the egg whites are set but the yolks are still slightly runny.
05 -
Let them cool for a couple of minutes, then dig in and enjoy this perfect breakfast bite!
# Notes:
01 -
Naturally gluten-free recipe
02 -
Can be partially prepared ahead for meal prep
03 -
Regular pork bacon can be substituted for beef bacon
04 -
Adjust final baking time for preferred egg doneness