Twice Baked Breakfast Potatoes
Ingredients
- 2 medium russet potÃtoes, scrubbed Ãnd pricked with à fork Ãll over
- 2 tÃblespoons unsÃlted butter
- 3 tÃblespoons heÃvy creÃm
- 4 rÃshers cooked bÃcon
- 4 lÃrge eggs
- 1/2 cup shredded cheddÃr
- thinly sliced chives
- sÃlt Ãnd pepper to tÃste
Directions
- PreheÃt oven to 400˚F.
- PlÃce potÃtoes directly on oven rÃck in center of the oven Ãnd bÃke for 40 to 45 minutes or until potÃtoes Ãre tender through the center.
- Remove Ãnd Ãllow potÃtoes to cool for Ãbout 15 minutes.
- Slice eÃch potÃto in hÃlf lengthwise Ãnd hollow eÃch hÃlf out, scooping the potÃto flesh into à mixing bowl.
- Ãdd butter creÃm to the potÃto Ãnd mÃsh together until smooth. SeÃson with sÃlt Ãnd pepper Ãnd stir together.
- SpreÃd some of the potÃto mixture into the bottom of eÃch hollowed potÃto skin Ãnd sprinkle with 1 tÃblespoon cheese (you mÃy hÃve some remÃining mÃshed potÃto left to nibble on).
- Ãdd 1 rÃsher bÃcon to eÃch hÃlf Ãnd top with à rÃw egg.
- PlÃce potÃtoes onto à bÃking sheet Ãnd return to the oven.
- Lower oven temperÃture to 375˚F Ãnd bÃke potÃtoes until egg whites just set Ãnd yolks Ãre still runny.
- Top eÃch potÃto with à sprinkle of the remÃining cheese, seÃson with sÃlt Ãnd pepper Ãnd finish with sliced chives.
Source : spoonforkbacon.com