Twice Baked Breakfast Potatoes

Name: Twice Baked Breakfast Potatoes
Yield: 4 servings
Cuisine: British
Ingredients: 2 medium russet potatoes, scrubbed and pricked with a fork all over; 2 Tbsp unsalted butter or as needed; 3 Tbsp heavy cream; 4 medium eggs; 1/2 cup shredded cheddar or as needed; salt and pepper to taste; Dry or fresh chives

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Sunny side eggs, and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is easy and delicious! 😋

#breakfast
#bake
#Kitchenbingo
#homemade

Sunny side eggs, and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is easy and delicious! 😋

#breakfast
#bake
#Kitchenbingo
#homemade

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Sunny side eggs, and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is easy and delicious! 😋

#breakfast
#bake
#Kitchenbingo
#homemade

Sunny side eggs, and melted cheese, nestled in hollowed baked potatoes. This twice Baked Breakfast Potatoes recipe is easy and delicious! 😋

#breakfast
#bake
#Kitchenbingo
#homemade

Saved

Ingredients

4 servings

2medium russet potatoes, scrubbed and pricked with a fork all over
2 Tbspunsalted butter or as needed
3 Tbspheavy cream
4medium eggs
1/2 cupshredded cheddar or as needed
salt and pepper to taste
Dry or fresh chives

Saved

Steps

1

Preheat oven to204°C / 400˚F. 
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. 
Remove and allow potatoes to cool for about 15 minutes. 
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
2

Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centers) so each potato is level. 
Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
3

Spread 1 Tbsp of potato mixture into the bottom of each hollowed potato skin and sprinkle with cheese and top with a raw egg. 
Place potatoes onto a baking sheet and return to the oven.
4

Lower oven temperature to 170°C /375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes. 
Top each potato with a sprinkle of the remaining cheese and season chives with salt and pepper.
Enjoy !! Your delicious Breakfast 🍽☕️