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Twice Baked Breakfast Potatoes Recipe

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★★★★★

4.7 from 77 reviews

Twice Baked Breakfast Potatoes are a hearty and savory morning treat featuring fluffy mashed potato filling enriched with butter and cream, mixed with crispy bacon, eggs, and melted cheddar cheese. These stuffed potatoes are baked twice to achieve a crispy skin and a creamy, cheesy interior, topped with fresh chives and seasoned to perfection.

Ingredients

Scale

Potatoes

  • 2 medium russet potatoes, scrubbed and pricked with a fork all over

Filling

  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 4 sliced cooked thick cut bacon
  • 4 medium eggs
  • ½ cup shredded cheddar cheese
  • thinly sliced chives
  • salt and pepper to taste

Instructions

  1. Prepare Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes thoroughly and prick them all over with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
  2. Cook Bacon: While the potatoes bake, cook the thick cut bacon in a skillet over medium heat until crispy. Drain on paper towels and slice into small pieces.
  3. Cook Eggs: In a separate pan, cook the eggs as desired (fried or scrambled) and season with salt and pepper. Alternatively, you may incorporate them directly into the potato filling as a creamy binder.
  4. Scoop Potatoes: Once potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a sturdy shell for stuffing. Keep the skins intact.
  5. Make Filling: Mash the potato flesh with unsalted butter, heavy cream, cooked bacon pieces, half of the shredded cheddar, and season with salt and pepper to taste. Mix well until creamy.
  6. Assemble: Spoon the potato mixture evenly back into the potato skins. Top each filled potato with the cooked eggs (if not mixed inside) and remaining shredded cheddar cheese.
  7. Second Bake: Return the stuffed potatoes to a baking sheet and bake at 400°F (200°C) for an additional 15-20 minutes, or until the cheese is melted and golden brown on top.
  8. Garnish and Serve: Remove from oven and sprinkle with thinly sliced chives before serving hot.

Notes

  • Russet potatoes are preferred for their fluffy interior when baked.
  • Make sure to prick the potatoes before first baking to allow steam to escape and prevent bursting.
  • You can substitute cheddar with other cheeses like mozzarella or pepper jack.
  • For added flavor, consider mixing in sour cream or green onions into the filling.
  • Leftover twice baked potatoes reheat well in the oven or microwave.

Keywords: twice baked potatoes, breakfast potatoes, stuffed potatoes, bacon, cheddar, eggs, savory breakfast

Find it online: https://busyrecipe.com/twice-baked-breakfast-potatoes-recipe/