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Hearty Breakfast Twice Baked Potatoes

Hearty Breakfast Twice Baked Potatoes on a rustic plate
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Start your day with hearty Breakfast Twice Baked Potatoes filled with bacon, eggs, and cheese—easy, delicious, and satisfying!

Ingredients

Scale

For the potatoes:

  • 2 large baking potatoes

  • 2 teaspoons canola oil

  • 1 teaspoon kosher salt

For the filling:

  • 2 tablespoons butter

  • 1/4 cup heavy cream

  • 4 slices bacon, cooked and crumbled (divide into half)

  • 1/2 cup shredded cheddar cheese

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon kosher salt

  • 4 large eggs

  • Salt and pepper, to taste

For garnish:

  • Minced chives

Instructions

  • Preheat your oven to 350°F.

  • Pierce each potato several times with a fork or knife.

  • Rub the potatoes with canola oil and sprinkle with kosher salt.

  • Bake the potatoes directly on the oven rack for about 1 hour, or until tender when pierced with a fork.

  • Remove the potatoes and let them cool slightly. Slice each potato in half lengthwise.

  • Carefully scoop out the insides of each potato half, leaving about a 1/4-inch thick shell. Place the scooped-out potato flesh into a large bowl and set the shells aside on a baking sheet.

  • To the bowl with potato flesh, add butter, heavy cream, half of the crumbled bacon, cheddar cheese, garlic powder, onion powder, black pepper, and kosher salt. Mix until smooth and creamy.

  • Spoon the filling back into the potato shells, filling them evenly.

  • Make a small well in the center of the filling of each potato half. Crack one egg into each well. Season with salt and pepper, and sprinkle the remaining bacon on top.

  • Bake for 15-20 minutes or until the eggs are cooked to your liking and the potatoes are heated through.

 

  • Remove from the oven and garnish with minced chives before serving.

Nutrition

Find it online: https://www.joyliciousrecipes.com/breakfast-twice-baked-potatoes/