Twice Baked Breakfast Potatoes (Printable Version)

# What You'll Need:

→ Potatoes and Oil

01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons avocado oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Filling

05 - 30 grams unsalted butter
06 - 60 millilitres whole milk, heated

→ Protein and Toppings

07 - 8 slices beef bacon, cooked and cut in half
08 - 100 grams shredded sharp cheddar cheese
09 - 4 large fresh eggs

# Step-by-Step Directions:

01 - Preheat oven to 200°C. Prick potatoes all over with a fork. Rub with avocado oil, sprinkle with salt and pepper, and arrange directly on the oven rack. Bake for 50–60 minutes until fork tender with crisp skins. Let cool until handling is comfortable.
02 - Slice each potato lengthwise. Carefully scoop out the interior, leaving a 1-centimetre border along the skin. Set shells aside and transfer flesh to a bowl.
03 - Mash the warm potato flesh with butter, hot milk, salt, and black pepper. Work until smooth and creamy with no lumps remaining.
04 - Spoon the mashed mixture back into each shell, shaping a deep well in the centre. Place two pieces of beef bacon in each well, followed by a generous sprinkle of cheddar cheese.
05 - Crack 1 egg carefully into the centre of each potato. Lightly season each with additional salt and black pepper.
06 - Reduce oven temperature to 175°C. Arrange filled potatoes on a baking tray and bake for 15–20 minutes until egg whites are just set and yolks remain slightly runny.
07 - Rest for 2 minutes before serving to allow the filling to settle. Serve warm and enjoy the creamy mashed potatoes with the gooey cheese, smoky bacon, and baked egg.

# Helpful Notes:

01 - For extra creamy mashed potato filling, always use hot milk instead of cold.
02 - Potatoes and all mix-ins are naturally gluten-free, suitable for most dietary needs.
03 - You can substitute turkey bacon or vegetarian bacon alternatives for beef bacon.
04 - Bake until egg whites are just set for a runny yolk or add 2–3 extra minutes for a firm yolk.
05 - Prepared shells and filling can be made ahead and assembled just before baking for convenience.
06 - Refrigerate leftovers up to 3 days in an airtight container; reheat thoroughly before serving.
07 - Try adding sautéed spinach or roasted bell peppers to the mashed mixture for extra vegetables.
08 - Ideal for meal prep or serving a crowd at brunch gatherings.

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