Twice Baked Breakfast Potatoes

Twice baked potatoes are a wonderful thing.  I enjoy making them for company using a smaller potato,  like a medium sized red new potato,  to make them appear so special and celebratory.  Everyone loves them and they go fast.  I mean FAST! 

I stuff them with cheese, scallion, bacon and the typical things you'd top or stuff a baked potato with, but I'd never thought of adding an egg to the mix......until now.

I HAVE A MOUND OF CHEESE READY TO GO

Why not make a breakfast twice baked potato with all the things you'd want in a hearty breakfast?  Eggs, bacon, potatoes, some heat from jalapeños, a little allium love with scallion, and cheese.  Yes, a lot or a little, cheese has a place here for sure.

This was a success right out of the gate and I believe they'll be a part of my Easter brunch spread.

THESE EGGY SPUDS ARE READY FOR THE OVEN

Gorgeous potato, runny egg yolk (or firmer if you prefer), bacon, scallion and cheese all melded together in the oven so that when you dig into this potato you get all of this deliciousness in one bite.  Heaven.

Although not necessary, using metal taco holders to assemble & bake these works our really well.  You can line them with parchment paper for easier clean up.

OUT OF THE OVEN WITH OOZY CHEESE & I'M HOPING FOR A RUNNY YOLK

This recipe is super adaptable so imagine anything you'd want in a twice baked breakfast potato in your personal potato.  How about crumbled sausage?  What about using a sweet potato?  I think especially with some spice going on with the chili, a sweet potato would be a fabulous compliment to all the robust flavors.

Tag me with your twice baked breakfast potato situation and let me know what renditions you come up with.  I'd love to hear (and see) about them.

NICE JAMMY YOLK. SCORE!

Twice Baked Breakfast Potatoes
Serves 4 (or 8 as a side dish)

Preheat oven to 425


4 small to medium sized russet potatoes (baked)- I actually hastened my potatoes along in the microwave, but bake them by whatever means works for you.
8 eggs
2 teaspoons Olive oil (to drizzle inside of each potato)
1 cup shredded cheese such as cheddar or Manchego
4 slices bacon, cooked & chopped, preferably uncured (leave this out for vegetarian version)
4-5 sliced scallions (green & white parts), reserving a little for garnish
1 red fresno chili or jalapeño, chopped finely (optional), reserve a little for garnish as well 
Salt to taste ( I like course sea salt) 
Freshly ground pepper to taste
Sriracha, optional to drizzle over
Small Handful cilantro or parsley, chopped (optional for garnish)


When the potatoes are cool enough to handle, slice each potato in half lengthwise then scoop out the flesh, leaving enough potato to ensure the skin is held together.  Sprinkle a little bit of salt and pepper into each potato.  Don't discard the flesh.  This will make an excellent crispy potato saute or perhaps a breakfast hash.


Prop the potatoes up on a parchment paper lined baking sheet or into a casserole dish.  I used a taco holder to keep them upright, but nestling them close together will help that as well.
Drizzle a small amount of olive oil into the well of each potato, then carefully crack an egg into each potato.  


Scatter some scallion, bacon & jalapeño (if using) on top of each egg, then distribute the cheese evenly over each potato.

Bake at 425 on the top rack for 10-15 minutes until the egg is set to your liking and the cheese is melty.  Serve by garnishing with extra bacon, scallion, jalapeño and a drizzle of sriracha and sprinkling of cilantro or parsley.

Essential parchment paper.  Used daily in my kitchen.

These taco holders are perfect for these potatoes.

NordicWare are great quality baking sheets that every home cook needs.