Blog 4 Twice Baked Breakfast Potatoes Skip to main content

Twice Baked Breakfast Potatoes

INGREDIENTS  


  • 2 medium russet potatoes, scrubbed and pricked with a fork all over
  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 4 rashers cooked bacon
  • 4 large eggs
  • ½ cup shredded cheddar
  • thinly sliced chives
  • salt and pepper to taste


INSTRUCTIONS  

  1. Preheat oven to 400˚F.
  2. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  3. Remove and allow potatoes to cool for about 15 minutes.
  4. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  5. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  6. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  7. Add 1 rasher bacon to each half and top with a raw egg.
  8. Place potatoes onto a baking sheet and return to the oven.
  9. Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  10. Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.


Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

BROWN SUGAR ITALIAN CHICKEN

Ingredients: 4 to 6 boneless skinless chicken breasts 1/2 cup brown sugar 1 (0.7-oz) packet Italian Dressing Mix Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture. Bake for 20 to 25 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn! Recipes Source :  Click Here
Post a Comment
Read more

Balsamic Chicken

Ingredients CHICKEN TENDERS 1/3 cup balsamic vinegar 1/3 cup olive oil 1 teaspoon garlic powder 1 zesty Italian dressing- dry packet 1.5 pounds chicken tenders VEGGIES 1 head broccoli 1 head cauliflower 6 to 8 baby potatoes- sliced in half 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning 3 tablespoons olive oil 1 teaspoons garlic powder salt and pepper to taste Instructions Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepare...
Post a Comment
Read more

Easy Ratatouille Recipe

INGREDIENTS 1 cup crushed tomatoes 1 Tablespoon extra virgin olive oil 1/4 teaspoon apple cider vinegar 1 teaspoon minced garlic 1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish 1 teaspoon herbs de Provence spice mix 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1 medium sweet or red onion,, sliced 1-2 large zucchini, (about 1 1/2 cups slices, sliced) 1 large Japanese eggplant, (about 3 cups slices, sliced) 3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced) INSTRUCTIONS Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan) In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patters (e.g...
Post a Comment
Read more