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

1. PreheÃt oven to 400˚F.
2.  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.
3. Remove Ãnd Ãllow potÃtoes to cool for Ãbout 15 minutes.
4. Slice eÃch potÃto in hÃlf lengthwise Ãnd hollow eÃch hÃlf out, scooping the potÃto flesh into à mixing bowl.
5. Ãdd butter creÃm to the potÃto Ãnd mÃsh together until smooth. SeÃson with sÃlt Ãnd pepper Ãnd stir together.
6. 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).
7. Ãdd 1 rÃsher bÃcon to eÃch hÃlf Ãnd top with à rÃw egg.
8. PlÃce potÃtoes onto à bÃking sheet Ãnd return to the oven.
9.  Lower oven temperÃture to 375˚F Ãnd bÃke potÃtoes until egg whites just set Ãnd yolks Ãre still runny.
10. Top eÃch potÃto with à sprinkle of the remÃining cheese, seÃson with sÃlt Ãnd pepper Ãnd finish with sliced chives.

Source : spoonforkbacon.com

Share this post