Description
These twice baked loaded breakfast potatoes are the ultimate comfort food for your weekend brunch. Featuring crispy russet potato skins filled with creamy mashed potato, savory turkey bacon, and a perfectly cooked egg in every bite, this hearty dish elevates humble pantry staples into a restaurant-quality feast that is sure to satisfy the entire family.
Ingredients
2 medium Russet Potatoes
2 tbsp Unsalted Butter
3 tbsp Heavy Cream
4 slices Turkey Bacon, cooked and chopped
4 large Eggs
0.5 cup Cheddar Cheese, shredded
Chives, finely sliced
Salt and black pepper to taste
Instructions
Preheat oven to 400°F.
Place scrubbed potatoes directly on the oven rack and bake for 40 to 45 minutes until tender.
Remove potatoes and let them cool for 15 minutes.
Slice potatoes in half lengthwise and scoop out the flesh into a bowl, leaving a thin shell.
Slice a small amount off the bottom of each skin to create a flat, stable base.
Mash potato flesh with butter, heavy cream, salt, and pepper until smooth.
Spread a spoonful of mashed potato into each shell and sprinkle with a bit of cheese and turkey bacon.
Crack one egg into each potato cavity.
Lower the oven temperature to 375°F.
Bake on a sheet pan for 18 to 24 minutes until egg whites are set.
Top with remaining cheese and chives before serving.
Notes
Ensure you leave a thin layer of potato in the skins to provide structural support for the egg. You can substitute half-and-half for heavy cream if desired. The cooking time for the eggs can be adjusted based on your preference for runny or firm yolks.
- Prep Time: 15
- Cook Time: 65
- Category: Breakfast
- Method: Baking
- Cuisine: American