Breakfast Recipes

Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it’s a filling lunch or dinner as well. They are hearty and suuuper delicious!

Twice-Baked Breakfast Potatoes

Everyone agree that breakfast is the most important meal of the day! Quality of breakfast is just as important as having breakfast, but with a little bit of planning, you can be serving your little ones (or big ones!) a protein-packed breakfast that will fuel them through the morning.

This twice baked breakfast potatoes recipe is stuffed full of your favorite breakfast and brunch foods; eggs, sausage, mushroom and cheese and then wrapped in bacon. The loaded potato skins are easy to make and baked in the oven. They can be made ahead of time and are perfect for feeding a crowd. Also great as a breakfast for dinner meal.

Twice-Baked Breakfast Potatoes

These dish are perfect for you to start the day. They are so comforting and actually pretty easy to make. You can make them with leftover baked potatoes. You can fill them full of basically anything you want. You can even bake your potatoes off ahead of time (up to 2 days) and fill them and twice bake them, when you’re ready to eat them. They’re also great to make if you’re feeding a crowd because you can bake a bunch of them off at a time.

Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. They are hearty and suuuper delicious!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

  • 4 large eggs
  • 2 medium russet potatoes scrubbed and pricked with a fork all over
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • ½ cup shredded cheddar
  • 4 rashers cooked bacon
  • thinly sliced chives
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400˚F.
  • Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  • Remove and allow potatoes to cool for about 15 minutes.
  • Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  • Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  • Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  • Add 1 rasher bacon to each half and top with a raw egg.
  • Place potatoes onto a baking sheet and return to the oven.
  • Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  • Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

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