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Twice Baked Breakfast Potatoes
4
Steps
- 1. Preheat oven to 400˚F.
- 2. Place potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
- 3. Remove and allow potatoes to cool for about 15 minutes.
- 4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
- 5. Add butter cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
- 6. 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).
- 7. Add 1 rasher bacon to each half and top with a raw egg.
- 8. Place potatoes onto a baking sheet and return to the oven.
- 9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
- 10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
