Twice-Baked Breakfast Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
4 large russet potatoes, scrubbed clean
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Filling
05 -
6 large eggs
06 -
60 millilitres milk or cream
07 -
120 grams shredded cheddar cheese, plus extra for topping
08 -
4 slices cooked bacon, crumbled (or use breakfast sausage as alternative)
09 -
60 grams sour cream
10 -
2 tablespoons chopped chives or green onions
11 -
0.25 teaspoon garlic powder
12 -
0.25 teaspoon paprika (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
2 tablespoons butter, for mashing
# Instructions:
01 -
Preheat the oven to 200°C. Rub the potatoes with olive oil, season with salt, and place directly on the oven rack. Bake for 45 to 60 minutes until fork-tender and the skins are crisp. Allow to cool for 10 to 15 minutes.
02 -
Slice each potato longitudinally. With care, scoop out most of the flesh into a large bowl, leaving a thin layer to maintain shell structure.
03 -
Add butter and sour cream to the potato flesh and mash until smooth. In a skillet, scramble eggs gently with milk just until set, avoiding overcooking. Fold cooked eggs, crumbled bacon or sausage, shredded cheese, chives, garlic powder, paprika, salt, and pepper into the mashed potato mixture.
04 -
Spoon the prepared filling into each potato shell. Sprinkle with additional cheese and bacon if desired.
05 -
Arrange stuffed potatoes on a baking tray and bake at 190°C for 15 to 20 minutes, until heated through and cheese is melted.
# Notes:
01 -
Incorporate sautéed mushrooms, spinach, or diced bell peppers for added vegetables.
02 -
Use spicy sausage for enhanced flavour or top with a fried egg for richness.
03 -
Leftovers remain fresh up to 3 days in an airtight container. Reheat in the oven or air fryer for best results.
04 -
Serve with fresh fruit, avocado slices, or hot sauce for a balanced brunch plate.