Twice-Baked Breakfast Potatoes (Print version)

Crisp russet potato shells stuffed with cheddar mash, bacon, scallions, and baked eggs for a hearty brunch.

# Ingredients:

For the potatoes

01 - 4 large russet potatoes, scrubbed and dried
02 - 1 tablespoon avocado oil or olive oil
03 - 1 teaspoon kosher salt, divided
04 - 1/2 teaspoon black pepper, divided

For the filling

05 - 6 slices bacon
06 - 2 tablespoons unsalted butter
07 - 1/3 cup (80 g) sour cream
08 - 1/4 cup (60 ml) whole milk, warmed
09 - 1 cup (115 g) shredded sharp cheddar cheese
10 - 3 scallions, thinly sliced, plus more for serving
11 - 1 tablespoon chopped fresh parsley, optional

For finishing

12 - 4 large eggs
13 - Hot sauce, for serving, optional

# Instructions:

01 - Heat the oven to 425°F. Pierce the potatoes all over with a fork, rub with oil, and season with 1/2 teaspoon salt. Bake on a rimmed baking sheet for 45-55 minutes, until the centers are tender when pierced with a knife.
02 - While the potatoes bake, cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Transfer to paper towels, then chop. Reserve 1 tablespoon of the drippings if you want extra flavor in the filling.
03 - Lower the oven to 375°F. When the potatoes are cool enough to handle, slice a thin lid from the top of each one. Scoop the flesh into a bowl, leaving about 1/4 inch of potato inside each skin.
04 - Mash the potato flesh with butter, sour cream, warm milk, cheddar, scallions, chopped bacon, parsley, remaining salt, and pepper. Add the reserved bacon drippings if using. The filling should be creamy but still thick.
05 - Spoon the filling back into the potato skins. Press a long, deep well down the center of each potato with the back of a spoon so the egg has a place to sit.
06 - Crack each egg into a small cup, then slide one egg into each potato well. If an egg is too large, hold back a little of the white to prevent overflow.
07 - Bake for 15-20 minutes, until the filling is hot and the egg whites are set. For firm yolks, bake a few minutes longer. Rest for 3 minutes, then top with extra scallions and hot sauce if desired.

# Good to know:

01 - Best served hot, soon after the second bake.
02 - Use certified gluten-free bacon if cooking for someone who avoids gluten.
03 - The egg yolk can be baked firm or slightly softer based on preference.

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