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Twice Baked Breakfast Potatoes

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Serves 4 | 
It’s an all-in-one morning meal!

Ingredients:

2 russet potatoes
2 tablespoons unsalted butter
3 tablespoons heavy cream
Salt, to taste
Black pepper, to taste
1/2 cup shredded cheddar
4 eggs
4 slices thick cut bacon, cooked

Directions:

  1. Preheat oven to 400° F.
  2. Scrub the potatoes then poke with a fork several times all over.
  3. Place the potatoes on the oven rack in the center. Bake for 40-45 minutes, until tender.
  4. Remove the potatoes from the oven and let cool for 15 minutes.
  5. Slice the potatoes in half lengthwise. Scoop the core of the potatoes into a mixing bowl.
  6. Add the butter and cream to the mixing bowl. Mash together. Season with salt and pepper.
  7. Place the potato halves on a baking sheet. Spread the potato mixture into the hollowed potatoes. Sprinkle with cheddar, then place a slice of bacon on each. Crack an egg over the bacon.
  8. Reduce the oven temperature to 375° F. Place the potatoes in the oven. Bake for 18-24 minutes, until egg whites just set. Remove from the oven.
  9. Place the twice baked potatoes on serving plates. Enjoy!
Cooking Method: Bake
Main Ingredient: Bacon, Potato, Egg
Course: Breakfast, brunch

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