Twice-Baked Breakfast Potatoes

👩‍🍳 Instructions

1️⃣ Roast the Potatoes

1. Preheat the oven to 400°F (200°C).
2. Scrub the russet potatoes well and pierce them a few times with a fork.
3. Rub the potatoes with avocado oil, then season with salt and black pepper.
4. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until the skins are crispy and the flesh is tender. Let the potatoes cool slightly after baking.

2️⃣ Make the Mashed Potato Filling

1. Halve the baked potatoes lengthwise. Scoop out most of the flesh, leaving a small border around the skin to keep the shape intact.
2. In a bowl, mash the potato flesh with butter, hot milk, salt, and pepper until fluffy and smooth.

3️⃣ Assemble the Twice-Baked Potatoes

1. Return the mashed potato mixture to the potato skins, filling them up generously.
2. Create a well in the center of each filled potato and top with crumbled beef bacon, shredded cheddar cheese, and a cracked egg.
3. Season lightly with salt and pepper.

4️⃣ Bake Again

1. Lower the oven temperature to 350°F (190°C) and bake for an additional 15–20 minutes, or until the egg whites are set and the yolks remain soft and runny.

5️⃣ Serve

• Allow the potatoes to rest briefly before serving to let the flavors meld.
• Serve warm with melted cheese, crispy bacon, and runny yolks for the perfect comfort meal.

🌟 Tips & Variations