These twice baked breakfast potatoes are inspired by all those “Tasty” and “Delish” videos that my friends have been sharing on facebook. The videos last approximately 30 seconds and the end results are simply WOW. Recently I was inspired by the Idaho Sunrise video. I sometimes wonder why I didn’t think of that! So easy to make and appealing as well. I made some minor adjustments, deciding on a twice baked potato instead of discarding the center. Then I loaded the filling adding some butter, cheese and green chile. For a bit of texture I broiled the outer skin to make a crunchy boat. The baked egg on top sprinkled with bacon and chives makes a most scrumptious breakfast, don’t you think.
You will need large potatoes to allow for the filling and egg to fit. Drizzle each potato with olive oil and wrap with aluminum foil.
These will go into a preheated 400 degree oven. Depending on the size they will need to bake approximately 1 – 1 1/2 hours.
These baked for 90 minutes and are now fork tender.
Slice the potatoes in half.
Scoop out most of the inside leaving just a layer around the edges. Drizzle them with olive oil and place under the broiler for 10 – 15 minutes or until they become crisp and slightly browned around the edges.
I scooped out just over 2 cups of potato. While the potato boats are broiling it’s time to add some flavor and mix in some flavors.
Add 2 tablespoons of softened butter and blend well. I used a hand mixer which made it much easier to mix.
Next add 1/2 cup of grated cheddar cheese and 1/4 cup roasted green chiles. Salt and pepper to taste.
Fold all the ingredients together and set aside.
I sliced up two pieces of bacon and fried them until they were crisp.
These will be sprinkled on top of the finished potato.
15 minutes under the broiler gives these potato boats a crisp outer texture. Turn off the broiler setting and turn on to bake at 400 degrees.
Place some of the filler back into the hollowed out potatoes leaving a large dimple in the center for the cracked egg. There will be more filling than needed but don’t discard it. Place it in a ramekin bowl leaving a hollowed out center for an egg.
Crack an egg in the center of each boat and place back into the oven set at 400 degrees for approximately 20 minutes, or until the egg white has cooked through.
Serve hot out of the oven sprinkled with cooked bacon, chives, salt and pepper.
Twice Baked Breakfast Potatoes
2 large Potatoes
2 tablespoons Butter, softened
1/2 cup Cheddar Cheese, grated
1/4 cup Green Chile, roasted and chopped
4 – 5 eggs
2- 3 slices Bacon, cut into bits
Chives, optional
Salt and Pepper, to taste
Olive Oil, for drizzling
Preheat oven to 400 degrees. Drizzle olive oil over potatoes and wrap with aluminum foil. Bake for 1 – 1 1/2 hours or until fork tender. Let potatoes cool slightly, then slice potatoes in half and scoop out most of the center leaving a small layer around the outer edge. Turn the oven to the highest broiler setting. Drizzle the potato boats with olive oil and place back into the oven for 10 – 15 minutes. Broil until the potatoes boats turn crisp and are slightly browned.
Place the remaining scooped potato into a mixing bowl. Add softened butter and mix until well blended with a hand mixer. Add grated cheese, chopped green chile to the bowl and fold in with the potatoes. Salt and pepper to taste. **You will have more filler than needed.
Cook bacon bits until crisp. Dry on a paper towel and set aside.
Remove the potato boats from the broiler and re-set the oven to bake at 400 degrees. Fill each potato boat with a portion of the filler leaving a hollowed indention in the center. Crack an egg in the center of each boat. **Any leftover filling can be placed into a ramekin hollowed out leaving room for a cracked egg. Bake for approximately 20 minutes or until the egg white is cooked through. Top with cooked bacon, chives and salt and pepper.
Makes 4 twice baked potatoes.
An Inspired Cook 