If you’re searching for a breakfast that combines the comforting flavors of potatoes, bacon, and eggs, look no further. These twice-baked breakfast potatoes are a satisfying way to start your day. The crispy potato skins serve as the perfect vessel for savory bacon, gooey cheese, and perfectly baked eggs. This dish is not only delicious but also visually appealing, making it a great option for weekend brunch or a special breakfast treat. The preparation is straightforward, and the result is a comforting, hearty meal that will keep you full and energized. Plus, it’s a versatile recipe—feel free to customize the fillings to suit your taste. Whether you’re serving these for your family or hosting guests, they’re sure to impress. So, roll up your sleeves and get ready to make a breakfast that’s as delicious as it is satisfying!
Ingredients:
- 4 large eggs
- 2 medium russet potatoes, scrubbed
- 4 slices nitrate-free bacon
- 2 tablespoons avocado oil or olive oil
- 1/3 cup shredded cheddar cheese
- 2 tablespoons sliced chives
- Sea salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Potatoes: Preheat your oven to 400°F (200°C) and position the oven rack in the center. After thoroughly scrubbing the potatoes, pierce them with a fork a few times. Rub or brush them with oil, ensuring they’re evenly coated.
- Bake the Potatoes: Place the oiled potatoes directly on the center oven rack and bake for 30-40 minutes, or until tender when pierced with a knife. Remove the potatoes from the oven and allow them to cool slightly.
- Prepare the Potato Boats: Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a thin layer to maintain the structure of the potato skin. Reserve the scooped-out potato flesh for another use, such as mashed potatoes.
- Assemble the Filling: Place the hollowed-out potato skins into a baking dish and season them with sea salt and black pepper. Add a slice of bacon to each potato half, followed by a sprinkle of shredded cheddar cheese.
- Bake the Eggs: Gently crack an egg into each potato half, being careful not to break the yolk. Return the potato boats to the oven and bake for about 15 minutes, or until the egg whites are set, but the yolks remain runny.
- Garnish and Serve: Remove the potatoes from the oven and garnish with freshly chopped chives and a dash of black pepper. Serve immediately and enjoy this hearty breakfast dish!
Nutritional and Dietary Information:
These twice-baked breakfast potatoes are a well-rounded meal, providing a good balance of protein from the eggs and bacon, along with healthy fats from the avocado oil. The potatoes offer complex carbohydrates for sustained energy, making this dish not just tasty but also satisfying and nourishing. It’s a great option for a filling breakfast that will keep you going throughout the day. If you’re watching your sodium intake, consider using reduced-sodium bacon or skipping the added salt.
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Enjoyed these twice-baked breakfast potatoes? Don’t keep the deliciousness to yourself—share this recipe with friends and family! Your feedback is always welcome, and we love hearing how you’ve made the recipe your own. Sharing and commenting not only spreads the love for good food but also helps others discover their next favorite breakfast. Happy cooking!
