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Twice Baked Loaded Breakfast Potatoes

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Twice Baked Loaded Breakfast Potatoes are a hearty and satisfying dish that combines crispy roasted russet potatoes filled with buttery mashed potatoes, melty cheddar cheese, and topped with a perfectly baked egg. The dish offers a delightful contrast of textures from the crispy skin, creamy filling, and runny yolk, making it a comforting breakfast option.

Ingredients

4 large russet potatoes

4 tablespoons unsalted butter

1/2 cup milk

1 cup shredded cheddar cheese

4 large eggs

Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and dry the russet potatoes. Pierce each potato several times with a fork.
  3. Bake the potatoes directly on the oven rack for about 45 minutes, or until they are tender when pierced with a fork.
  4. Remove the potatoes from the oven and let them cool slightly. Once cool enough to handle, cut each potato in half lengthwise.
  5. Scoop out the flesh of each potato half, leaving a small border around the edges to maintain the shell's integrity. Place the scooped-out potato flesh in a mixing bowl.
  6. Mash the potato flesh with butter and milk until smooth and creamy. Season with salt and pepper to taste.
  7. Stir in the shredded cheddar cheese into the mashed potatoes.
  8. Spoon the mashed potato mixture back into the potato skins, mounding them slightly.
  9. Make a small well in the center of each mound and crack an egg into each well.
  10. Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the egg whites are set but the yolks remain runny.
  11. Remove from the oven and let cool for a few minutes before serving.

Notes

  • For a spicy kick, add diced jalapeños or cayenne pepper to the mashed potatoes.
  • For a vegetarian version, omit any meat toppings or add sautéed mushrooms or spinach.
  • Feel free to experiment with different cheese varieties like mozzarella, gouda, or pepper jack for added flavor complexity.
  • Fresh herbs such as chives, parsley, or thyme can be added to the mashed potatoes for extra freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain the egg's texture.

Nutrition

Find it online: https://recipesbyjanet.com/twice-baked-loaded-breakfast-potatoes/