Description
These Twice Baked Breakfast Potatoes are a delicious and filling way to start your day. The combination of crispy bacon, gooey cheddar, and creamy eggs makes for a hearty breakfast that will keep you satisfied until lunchtime.
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
- thinly sliced chives
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Bake the potatoes: Place the potatoes directly on the oven rack and bake for about 1 hour, or until tender.
- Cool and slice: Let the potatoes cool slightly, then slice off the tops and scoop out the flesh, leaving a thin shell.
- Mix the filling: Mash the potato flesh with butter and heavy cream, then mix in bacon, eggs, cheddar, chives, salt, and pepper.
- Refill and bake: Stuff the potato shells with the filling, then bake for an additional 15-20 minutes, or until the tops are golden brown.
Notes
- You can customize these breakfast potatoes by adding in your favorite ingredients like diced bell peppers, onions, or spinach.
- For a vegetarian option, omit the bacon and add in more veggies like mushrooms or broccoli.
Nutrition
- Serving Size: 1 potato
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 240 mg
Keywords: hearty breakfast, bacon and eggs, breakfast potatoes