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Twice Baked Breakfast Potatoes
Serves 4
It’s an all-in-one morning meal!
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Ingredients:
| 2 russet potatoes |
| 2 tablespoons unsalted butter |
| 3 tablespoons heavy cream |
| Salt, to taste |
| Black pepper, to taste |
| 1/2 cup shredded cheddar |
| 4 eggs |
| 4 slices thick cut bacon, cooked |
Directions:
- Preheat oven to 400° F.
- Scrub the potatoes then poke with a fork several times all over.
- Place the potatoes on the oven rack in the center. Bake for 40-45 minutes, until tender.
- Remove the potatoes from the oven and let cool for 15 minutes.
- Slice the potatoes in half lengthwise. Scoop the core of the potatoes into a mixing bowl.
- Add the butter and cream to the mixing bowl. Mash together. Season with salt and pepper.
- Place the potato halves on a baking sheet. Spread the potato mixture into the hollowed potatoes. Sprinkle with cheddar, then place a slice of bacon on each. Crack an egg over the bacon.
- Reduce the oven temperature to 375° F. Place the potatoes in the oven. Bake for 18-24 minutes, until egg whites just set. Remove from the oven.
- Place the twice baked potatoes on serving plates. Enjoy!
| Course: | Breakfast, brunch |
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