Description
Hearty twice-baked breakfast potatoes filled with fluffy eggs, crispy bacon, melty cheese, and fresh herbs. Perfect for a satisfying morning meal or brunch.
Ingredients
Scale
- 4 large russet potatoes, scrubbed clean
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 4 large eggs
- 1/2 cup (120ml) milk
- 1 cup (115g) shredded cheddar cheese, divided
- 1/2 cup (60g) cooked bacon, crumbled
- 1/4 cup (30g) chopped green onions
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 400°F (200°C). Rub potatoes with olive oil, sprinkle with salt, and place on a baking sheet. Bake for 50-60 minutes until tender.
- Remove potatoes from oven and let cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato flesh with butter, milk, half the cheese, salt, and pepper until creamy.
- Spoon the mixture back into the potato shells, making a small well in the center of each.
- Crack an egg into each well. Sprinkle with remaining cheese and bacon.
- Return to the oven and bake for 15-20 minutes, or until eggs are cooked to your desired doneness.
- Garnish with chopped green onions and serve warm.
Notes
- For firmer yolks, bake longer; for runnier yolks, reduce baking time.
- Swap bacon for sausage or veggies for a different flavor profile.
- Can be prepared ahead and reheated before serving.
Nutrition
- Serving Size: 1 half potato
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: twice baked potatoes, breakfast potatoes, egg stuffed potatoes, brunch recipe