TWICE BAKED BREAKFAST POTATOES
Ingredients
- 2 medium russet potatoes, scrubbed and pricked with a fork all over
- 2 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 rashers cooked bacon
- 4 large eggs
- ½ cup shredded cheddar
- 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.
