Twice Baked Breakfast Potatoes with Bacon, Cheddar, and Runny Egg Recipe

Ingredients

• 2 medium russet potatoes, scrubbed and pricked with a fork all over
• 2 tablespoons unsalted butter
• 3 tablespoons heavy cream
• salt and pepper to taste
• 4 sliced cooked thick cut bacon
• 4 medium eggs
• 1/2 cup shredded cheddar
• thinly sliced chives

Instructions

1. 1

   Preheat the Oven: Set your oven to 400˚F to prepare for baking the potatoes.

2. 2

   Bake the Potatoes: Place the whole, pricked russet potatoes directly on the oven rack in the center. Bake for 40 to 45 minutes until tender inside.

3. 3

   Cool the Potatoes: Remove baked potatoes from the oven and let them cool for about 15 minutes to handle safely.

4. 4

   Hollow the Potatoes: Slice each potato lengthwise in half. Carefully scoop out the centers into a bowl, leaving shells intact.

5. 5

   Level the Potato Shells: Turn potato halves over and slice the bottoms gently to create a level base, ensuring they don’t tip over.

6. 6

   Make the Mashed Filling: Add butter and heavy cream to the scooped potato flesh. Mash until smooth and season with salt and pepper to taste.

7. 7

   Assemble First Layer: Spread about 1 tablespoon of mashed potato mixture into the bottom of each hollow shell and sprinkle 1 tablespoon shredded cheddar on top.

8. 8

   Add Bacon and Egg: Place one slice of cooked bacon on each half, then crack a raw egg on top of the bacon.

9. 9

   Bake Again: Transfer the filled potatoes to a baking sheet. Reduce oven temperature to 375˚F and bake for 18 to 24 minutes or until egg whites set but yolks remain runny.

10. 10

    Finish and Serve: Sprinkle remaining cheddar cheese on top of each potato, season with salt and pepper, and garnish with thinly sliced chives before serving.