Stuffed Breakfast Potatoes (Printable Version)
Russet spuds stuffed with cheesy mash, crispy beef bacon, and topped with a baked egg. A protein-rich and gluten-free breakfast idea that's great for prepping in advance.
# Ingredients:
01 -
6 large eggs
02 -
6 slices of beef bacon, halved
03 -
¼ teaspoon black pepper (roasting)
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½ teaspoon salt (roasting)
05 -
3 russet potatoes, big ones
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¾ cup cheddar cheese, shredded
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½ teaspoon salt (mashed potatoes), adjust as needed
08 -
1 tablespoon avocado oil
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¼ teaspoon black pepper (mashed potatoes)
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1/2 cup warm whole milk
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3 tablespoons butter, unsalted
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Salt and pepper, to taste
# Steps:
01 -
Get your oven ready by heating it up to 400°F (200°C). Rinse the potatoes well and poke them all over with a fork, so they cook evenly. Coat them with pepper, salt, and avocado oil, then pop them right on the oven racks. Roast for 50 to 60 minutes, or until they’re soft when poked with a fork. Let them rest for a bit to cool.
02 -
Cut each roasted potato in half the long way. Scoop out most of the fluffy insides, leaving a thick skin as the base. Smash up the scooped potato in a bowl with warm milk, butter, pepper, and salt until it’s creamy and smooth.
03 -
Fill the potato shells almost to the top with the mashed mixture. Push down the middle a bit to make a little pocket, then lay in two half-slices of beef bacon. Sprinkle cheddar cheese, then break an egg into the center. Add a little more salt and pepper.
04 -
Move the stuffed potatoes back into the oven. Lower the heat to 350°F (190°C) and cook for another 15 to 20 minutes, or until the egg whites are fully cooked but the yolks stay a little soft.
05 -
Wait a few minutes for them to cool down a bit, then dive right in and enjoy this tasty treat!
# Notes:
01 -
Naturally free of gluten
02 -
You can prep parts of this ahead to save time
03 -
Pork bacon swaps easily for beef bacon
04 -
Adjust baking time to get softer or harder yolks