Can I use different types of potatoes for this recipe?

While russet potatoes are ideal because of their size and starchy texture, you can use Yukon gold potatoes for a slightly more buttery flavor. Sweet potatoes also work beautifully for a sweeter twist, though they'll require a slight adjustment in seasonings and possibly cooking time.

How do I know when the eggs are perfectly cooked?

For that perfect runny yolk, look for egg whites that are completely set (no longer translucent) but a yolk that still has some jiggle when you gently shake the baking sheet. If you prefer a firmer yolk, simply bake for an additional 3-5 minutes. Remember that eggs continue cooking slightly after removal from the oven.

Can I make these vegetarian?

Absolutely! Simply omit the bacon and perhaps add some sautéed vegetables to the filling instead. Mushrooms, bell peppers, or spinach all work wonderfully. You might want to add a pinch more seasoning or some smoked paprika to make up for the missing bacon flavor.

My potato filling looks dry – what should I do?

The texture of potatoes can vary. If your filling seems too dry, simply add a splash more cream or an extra tablespoon of butter. You're looking for a consistency similar to mashed potatoes – creamy but still able to hold its shape.

Breakfast Twice Baked Potato Recipe

Description

A delightful and hearty breakfast option, these Breakfast Twice Baked Potatoes feature crispy potato skins filled with a creamy, savory filling, topped off with a perfectly baked egg for a complete meal.

Ingredients

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POTATOES

- 2 large potatoes, for baking
- 2 teaspoons canola oil
- 1 teaspoon kosher salt

FILLING

2 tablespoons butter
1/4 cup heavy cream
4 slices bacon, cooked, crumbled, and divided
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
Chives, minced

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Instructions

Preheat oven and prepare potatoes: Preheat the oven to 350°F. Prick each potato a few times on each side using a fork or knife, coat them with canola oil, and sprinkle with salt.
Bake the potatoes: Place the prepared potatoes on a baking sheet and bake for 1 hour, or until they are fork-tender.
Hollow out the potatoes: Once the potatoes are cool enough to handle, use a sharp knife to slice them in half lengthwise. Scoop out the center of each potato using a spoon, leaving about a 1/4-inch wall, and place the potato filling in a large bowl. Set the empty potato shells on a baking sheet.
Prepare the filling: To the bowl of potato filling, add butter, cream, half of the crumbled bacon, cheddar cheese, garlic powder, onion powder, black pepper, and kosher salt. Mash and mix everything together until smooth and creamy.
Fill the potato skins: Spoon the prepared mixture evenly into the hollowed-out potato shells, pressing it down gently. Create a small well in the center of each filled potato.
Add the eggs: Crack a raw egg into the well of each potato. Sprinkle salt, pepper, and the remaining crumbled bacon on top.
Bake again: Return the filled potatoes to the oven and bake for 15-20 minutes, or until the egg is set to your desired consistency and the potatoes are heated through.
Garnish and serve: Remove the potatoes from the oven, garnish with minced chives, and serve immediately for a warm, comforting breakfast meal.

Notes

Use large baking potatoes like Russet for the best results.
Adjust baking time for the eggs depending on your preference for runny or fully cooked yolks.
Substitute bacon with cooked sausage or a vegetarian option if desired.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.

Nutrition

Serving Size: 1 potato half
Calories: 340
Sugar: 2g
Sodium: 480mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 13g
Cholesterol: 215mg