Description
Elevate your mornings with our Breakfast Twice Baked Potato, a delicious and hearty dish that’s perfect for busy weekdays or special brunch gatherings. This comforting recipe features fluffy baked potatoes filled with creamy goodness, savory turkey bacon, and perfectly baked eggs that create an unforgettable breakfast experience. Customize it with your favorite vegetables or spices to make it uniquely yours! Simple in preparation yet impressive in flavor, these twice-baked potatoes are not only satisfying but also ideal for meal prep. Enjoy this delightful dish hot from the oven, garnished with fresh chives for an added touch of flavor.
Ingredients
Scale
- 2 large russet potatoes
- 2 tablespoons butter
- ¼ cup heavy cream
- 4 slices cooked turkey bacon (crumbled)
- ½ cup shredded cheddar cheese
- 4 large eggs
- 2 teaspoons canola oil
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- salt and pepper (to taste)
- chives (minced)
Instructions
- Preheat your oven to 350°F.
- Prick the potatoes several times with a fork and coat them with canola oil and salt.
- Bake the potatoes for about 1 hour until fork-tender.
- Slice each potato in half lengthwise and scoop out the flesh into a bowl.
- Mix the scooped potato with butter, heavy cream, turkey bacon, cheddar cheese, garlic powder, onion powder, black pepper, and salt until smooth.
- Spoon the filling back into the potato skins and create wells for the eggs.
- Crack an egg into each well, season with salt and pepper, then bake again for 15-20 minutes until eggs are set.
- Garnish with minced chives before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 186mg