Description
Enjoy a delicious and satisfying breakfast with these hearty twice-baked potatoes filled with a creamy, bacon-studded mixture and topped with a perfectly cooked egg. This recipe is a flavorful twist on a classic breakfast dish.
Ingredients
Units
Scale
POTATOES
- 2 large potatoes, for baking
- 2 teaspoons canola oil
- 1 teaspoon kosher salt
FILLING
- 2 tablespoons butter
- 1/4 cup heavy cream
- 4 slices bacon, cooked, crumbled, and divided
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 4 large eggs
- salt and pepper, to taste
- chives, minced
Instructions
- Preheat oven to 350°F. Prick potatoes a few times on each side with a fork or knife.
- Coat each potato with canola oil and cover with salt. Bake for 1 hour, or until fork-tender.
- Using a sharp knife, slice the potatoes in half. Using a spoon, remove the center of each potato, leaving about a 1/4-inch wall on each side. Put the potato filling into a large bowl, and lay the hollowed-out potato shells on a baking sheet.
- To the bowl of potato filling, add butter, cream, ½ cup of bacon, cheddar cheese, garlic powder, onion powder, pepper, and salt and mix until smooth and creamy. Fill the hollowed-out potato skins with the filling.
- Create a well in the center of the filling of each potato. Crack a raw egg into the well. Top with salt, pepper, and remaining crumbled bacon.
- Bake for 15-20 minutes or until the egg is set and the potato is warmed through. Garnish with chives.
Nutrition
- Serving Size: 1 potato half with filling
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 235mg
