Twice Baked Breakfast Potatoes

Elevate your morning with these Twice Baked Breakfast Potatoes. Filled with the deliciousness of eggs, cheese, and your choice of breakfast meats, these potatoes are a hearty way to kick-start your day. Not only are they delicious, but they’re also visually appealing, making them perfect for brunch gatherings or a special weekend breakfast at home.

Ingredients:

• 4 large russet potatoes, scrubbed clean
• 4 eggs
• 1/2 cup cheddar cheese, shredded
• 1/4 cup milk or cream
• 1/4 cup green onions, chopped
• 1/4 cup cooked bacon or breakfast sausage, crumbled (optional)
• 2 tbsp butter
• Salt and pepper to taste
• Olive oil
• Sour cream or Greek yogurt for serving (optional)
• Fresh herbs (like parsley or chives) for garnish

Instructions:

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil, and prick them several times with a fork. Place them directly on the oven rack and bake for about 50-60 minutes, or until tender. Remove from the oven and let them cool slightly.
2. Hollow Out the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon, scoop out the insides, leaving about a 1/4-inch of potato on the skin. Place the scooped-out potato in a mixing bowl and set the hollowed-out skins on a baking tray.
3. Potato Mixture: To the bowl with the scooped-out potato, add butter, milk or cream, half of the cheddar cheese, salt, and pepper. Mash until smooth. If you’re using bacon or sausage, fold it into the mixture.
4. Stuff the Potatoes: Carefully spoon the potato mixture back into the potato skins, creating a well in the center of each for the egg.
5. Egg Addition: Crack an egg into each potato well. Sprinkle with salt, pepper, and the remaining cheddar cheese.
6. Second Bake: Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the egg whites are set but yolks remain runny. If you prefer firmer yolks, bake for an additional 5 minutes.
7. Serve and Garnish: Remove from the oven and let them cool for a couple of minutes. Garnish with green onions and fresh herbs. Serve with a dollop of sour cream or Greek yogurt if desired.