Name: Breakfast Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 large russet potatoes; 1 tablespoon avocado oil; ½ teaspoon salt (for roasting); ¼ teaspoon black pepper (for roasting); 3 tablespoons unsalted butter; ½ cup whole milk, hot; ½ teaspoon salt (for mashed potatoes), more to taste; ¼ teaspoon black pepper (for mashed potatoes); 6 slices beef bacon, each cut in half; ¾ cup shredded cheddar cheese; 6 large eggs; Salt and black pepper, to taste

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Introduction

Breakfast potatoes stuffed with creamy mashed potato, crispy bacon, melted cheddar, and a perfectly baked egg make for a hearty and satisfying morning meal. This recipe combines simple ingredients into a cozy dish that wakes up your taste buds.

Four baked potato halves are arranged on brown parchment paper over a white marbled surface. Each potato half has a base layer of mashed potato with a rough, slightly fluffy texture, topped with bright orange shredded cheese that is melted around the edges. On top of the cheese is a crispy piece of bacon, dark reddish-brown with a slightly curled texture. Centered in each potato half is a sunny-side-up egg with a smooth white edge and a vibrant, glossy orange yolk that looks soft. Black pepper is sprinkled over the eggs and cheese for seasoning. To the left, there is a small white bowl filled with coarse salt, partially visible in the corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large russet potatoes
1 tablespoon avocado oil
½ teaspoon salt (for roasting)
¼ teaspoon black pepper (for roasting)
3 tablespoons unsalted butter
½ cup whole milk, hot
½ teaspoon salt (for mashed potatoes), more to taste
¼ teaspoon black pepper (for mashed potatoes)
6 slices beef bacon, each cut in half
¾ cup shredded cheddar cheese
6 large eggs
Salt and black pepper, to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Scrub the russet potatoes clean and prick them all over with a fork. Rub the potatoes with avocado oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, until fork-tender. Let them cool slightly.
Step 2: Slice each potato in half lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a sturdy shell for each half. Mash the scooped-out potatoes with butter, hot milk, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
Step 3: Spoon most of the mashed potatoes back into the potato shells. Press the filling down in the center to create a small well for the toppings.
Step 4: Place two halved slices of beef bacon in each well on the mashed potatoes. Sprinkle about 2 tablespoons of shredded cheddar cheese over the bacon in each potato half.
Step 5: Carefully crack one egg on top of each stuffed potato half. Season with salt and pepper to taste.
Step 6: Reduce the oven temperature to 350°F (190°C). Return the stuffed potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are set but the yolks remain slightly runny.
Step 7: Let the potatoes cool for a couple of minutes before serving. Enjoy this delicious breakfast treat!

Tips & Variations

For extra crispiness, cook the bacon separately until crisp before adding it to the potatoes.
Use smoked cheddar for a deeper, smoky flavor.
Try adding chopped green onions or fresh herbs like chives to the mashed potatoes for brightness.
Substitute whole milk with cream or half-and-half for richer mashed potatoes.
To make this vegetarian, omit the bacon and add sautéed mushrooms or spinach instead.

Storage

Store any leftover breakfast potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the egg texture and potato crispness. Avoid microwaving if possible, as it can make the eggs rubbery.

How to Serve

The image shows three baked potato skins filled with mashed potatoes, topped with a perfectly cooked sunny-side-up egg with a bright orange yolk in the center of each. There are scraps of crispy bacon placed around the yolk on each potato. Shredded cheddar cheese is melted around the edges of the potato skins. Black pepper is sprinkled lightly over the eggs and potatoes. The potato skins rest on a piece of brown parchment paper on a wooden cutting board. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these potatoes ahead of time?

You can prepare the mashed potato filling and potato shells in advance and assemble just before baking. However, baking the eggs fresh yields the best texture and flavor.

How do I ensure the eggs cook perfectly?

Bake at a moderate temperature around 350°F (190°C) and keep an eye on the eggs starting at 15 minutes. The whites should be set while the yolks remain slightly runny for the ideal bite.