Skip to main content

Twice Baked Breakfast Potatoes

INGREDIENTS  


  • 2 medium russet potatoes, scrubbed and pricked with a fork all over
  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 4 rashers cooked bacon
  • 4 large eggs
  • ½ cup shredded cheddar
  • thinly sliced chives
  • salt and pepper to taste


INSTRUCTIONS  

  1. Preheat oven to 400˚F.
  2. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  3. Remove and allow potatoes to cool for about 15 minutes.
  4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  5. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  6. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  7. Add 1 rasher bacon to each half and top with a raw egg.
  8. Place potatoes onto a baking sheet and return to the oven.
  9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole Prep Time 15   mins Cook Time 30   mins Total Time 45   mins   Buttery Ritz cracker chicken casserole Course:   Main Course Cuisine:   American Keyword:   Chicken, crackers, cream of chicken soup Servings :  5   servings Calories :  452   kcal Author :  Jennie Duncan #recipes with chicken casserole Ingredients 4   cups   cooked chicken  (fully cooked and shredded) 10.5   oz   cream of chicken soup 1   cup   sour cream 1/2   teaspoon   onion powder 1/4   teaspoon   garlic powder 1/4   teaspoon   salt   (or to taste) 1/8   teaspoon   pepper   (or to taste) 1   sleeve   Ritz crackers   (crushed) 6   tablespoons   butter   (melted) Instructions Preheat your oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.  Mix cooked and shredded chicken wit...
Post a Comment
Read more

BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER INGREDIENTS 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour tortillas 3 cups Mexican-blend shredded cheese 1 batch red enchilada sauce optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese INSTRUCTIONS Preheat oven to 350°F.  Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and...
Post a Comment
Read more

VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
Post a Comment
Read more