Twice-Baked Breakfast Potatoes
Fluffy mashed potato, crispy bacon, melted cheddar, and perfectly baked eggs come together in these Twice-Baked Breakfast Potatoes the ultimate weekend breakfast indulgence.
Ingredients
Potatoes and Seasonings
- 3 large russet potatoes
- 1 tablespoon avocado oil
- ½ teaspoon salt for roasting
- ¼ teaspoon black pepper for roasting
Mashed Potato Filling
- 3 tablespoons unsalted butter
- ½ cup whole milk hot
- ½ teaspoon salt for mashed potatoes, more to taste
- ¼ teaspoon black pepper for mashed potatoes
Toppings
- 6 slices beef bacon each cut in half
- ¾ cup shredded cheddar cheese
- 6 large eggs
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Scrub and pierce potatoes with a fork. Rub with avocado oil, season with salt and pepper, and bake on the rack for 50–60 minutes until skins are crisp and flesh is tender. Cool slightly.
- Halve potatoes lengthwise, scoop out most flesh, and mash with butter, hot milk, salt, and pepper until fluffy.
- Return mash to shells, make a well, add beef bacon, cheddar, and crack in an egg. Season lightly.
- Lower oven to 350°F (190°C) and bake 15–20 minutes until whites are set and yolks soft.
- Rest briefly, then serve warm with melted cheese, crisp bacon, and runny yolks.