It seems that many people enjoy their breakfast with some potatoes. That is why many end up with homemade harsh browns or others make the poven roasted breakfast potatoes recipe. If those were your only options, you will be happy to know that you can now also try the twice baked breakfast potatoes recipe too.
When it comes to my breakfast recipes, I tend to prefer those that combine a few of our favorite breakfast ingredients. For instance, this once combines the potatoes, bacon, cheese and the egg into one delicious recipe. The best potatoes to use are the russet potatoes, but as far as bacon and cheese is concerned, I recommend you use whatever makes your taste buds happy. Don’t over bake the potatoes the first time, otherwise the other ingredients may not fully cook the second time.
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Here’s What You’ll Need:
- medium russet potatoes
- unsalted butter
- heavy cream
- rashers cooked bacon
- large eggs
- cheddar
- chives
- salt
- pepper
- baking sheet
- sharp knife
- cutting board
- spoon
Don’t forget to preheat your oven before you get started. From the name of this recipe, you know that the potatoes have to be baked twice. You don’t need a baking dish, just place them on the oven rack. When cooled you can then slice in half and then scoop out the flesh from each half into a medium bowl. Season your potato mixture, add some butter and make sure you mix everything together well.
You are going to spread some into the bottom of each hollow potato. Sprinkle some cheese, and some bacon and crack a raw egg on top. The second time you are going to need a baking sheet for the oven. They are ready to serve when whites are just setting, the yolks should still be runny. Garnish with more cheese, some chives and of course a little salt and pepper. Yummy! 🙂
You can get the full recipe & instructions on the Spoon For Bacon blog, here…
Twice Baked Breakfast
Potatoes Recipe
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