Twice Baked Breakfast Potatoes
Twice Baked Breakfast Potatoes are the perfect addition to your next weekend Brunch menu. These potatoes are filled with bacon, cheese, egg, along with all of your favorite baked potato toppings.
Servings: 4
Ingredients
- 4 Large Russet Potatoes
- 1-2 tablespoon Extra Virgin Olive Oil
- 1-2 teaspoon Flakey Sea Salt to season the outside of the potatoes
- 4-6 slices Bacon
- 1-2 tablespoon Ghee or Butter start with 1tbsp add more if you desire
- 2-4 tablespoon Milk, regular or diary free start with 2tbsp and add more if needed
- ½-1 teaspoon Fine Sea Salt adjust as needed, as the bacon will add a lot of salt as well
- ¼ teaspoon Pepper
- ¼-1/3 cup Cheddar Cheese reserve some for topping the potatoes if desired
- 1 teaspoon Jalapeño diced, more to taste
- 3 tablespoon Chives reserve some for topping
- 8 Eggs
Instructions
- Preheat the oven to 400 degrees.
- Cook bacon in the oven for 10-14 minutes or until done. Once cooled, chop into bite-size pieces and set aside.
- While the bacon is cooking, wash and dry the potatoes, and poke holes all over the potatoes.
- Cover the potatoes with olive oil, and season with Flakey Sea Salt. Place a wire cooling rack on a baking sheet, and set the potatoes on the wire rack and bake for 40-60 minutes (the time will depend on your oven and the size of your potatoes), or until the potatoes are soft to the touch. Lower the oven temperature to 350 degrees.
- When the potatoes are done, allow them to cool slightly, then slice them in half, lengthwise.
- Carefully scoop out the potato-flesh and place into a medium bowl, while leaving a border around the edges. Place the hollowed out potato half, face up, on a baking sheet lined with parchment paper. Repeat for all potatoes.
- Mash the potato fleshy goodness, then add the ghee, milk, salt and pepper, and mix until smooth. You may need to add more milk or ghee to get it to a smooth, creamy consistency. Taste, and adjust as needed. You may want to add more cheese, jalapeño, chives, bacon or salt and pepper.
- Fold in the cheese, jalapeno, bacon and chives. You will want to reserve a little bit of each, to sprinkle on top.
- Divide the filling between each of the 8 potato halves, and create a well in the center.
- Crack 1 egg into each well, and don’t worry if some of the egg spills over!
- Add a pinch of sea salt on top of the egg, then transfer the potatoes to the oven. Bake for 20-25 minutes or until the egg white has just set. You will want to keep an eye on the potatoes to ensure you do not over-cook the eggs. I recommend you start watching them at about 15 minutes, especially if you prefer a runny yolk.
- Remove the potatoes from the oven and top with additional cheese, bacon, jalapeño and chives. Allow the potatoes to rest for 2-3 minutes, then serve.
