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Double Baked Bacon + Egg Potatoes

Double Baked Bacon + Egg Potatoes for a Cozy Breakfast Delight

Indulge in Double Baked Bacon + Egg Potatoes, a delightful breakfast that combines crispy potatoes, chewy bacon, and runny eggs for a delicious morning treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 potatoes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Yukon Gold may also work for a creamier texture.
  • 2 tablespoons Avocado Oil (or Olive Oil)
For the Filling
  • 4 slices Nitrate-Free Bacon Turkey bacon can be used for a leaner option.
  • 4 large Eggs Use farm-fresh eggs for best flavor.
  • 1 cup Shredded Cheddar Cheese Swap for mozzarella or pepper jack for a spicy kick.
  • 2 tablespoons Sliced Chives Green onions can be used instead.
For Seasoning
  • 1 teaspoon Sea Salt
  • 1 teaspoon Fresh Ground Black Pepper

Equipment

  • Oven
  • Baking Dish
  • Fork
  • knife
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and position the oven rack in the center.
  2. Scrub the medium russet potatoes under cool water, pierce them with a fork, and rub them with avocado oil. Bake for 30-40 minutes until tender.
  3. Cool the potatoes for 5-10 minutes, then slice each in half lengthwise and scoop out the flesh, reserving it in a bowl.
  4. Season the hollowed potato halves with sea salt and black pepper, ensuring they are cut-side up in a baking dish.
  5. Place a slice of bacon in each potato half, followed by a sprinkle of cheddar cheese.
  6. Crack an egg into the center of each potato half, careful not to break the yolk, and optionally season the top.
  7. Bake the stuffed potatoes for an additional 15 minutes, ensuring the egg whites are set and yolks remain runny.
  8. Sprinkle with freshly sliced chives before serving. Enjoy your warm Double Baked Bacon + Egg Potatoes!

Nutrition

Serving: 1potatoCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 186mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze before baking for up to 3 months.

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