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

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Instructions PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.  In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chic...
Post a Comment
Read more

Skillet Chicken and Mushroom Wine Sauce

Ingredients 3 boneless, skinless chicken breasts, cut diagonally into cutlets ½ cup all-purpose flour 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder 12 ounces mushrooms, cleaned and thick sliced 4 tablespoons unsalted butter, divided 1 tablespoons olive oil 2 garlic cloves, minced 2 large shallots, sliced thin 1 ½ cups chicken broth, low sodium ½ cup dry white wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth Instructions Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating...
Post a Comment
Read more

Quinoa & Veggie Collard Wraps

Ingredients 4 collard leaves 1/2 cup hummus (any variety) 1 cup cooked quinoa 1 medium cucumber 1 medium tomato 2 carrots , grated 1 avocado , sliced 1/2 cup sprouts Instructions To cook the leaves: Fill a skillet 1" high with water. Bring the water to a boil then, one at a time, submerge the collard leaves into the water allowing them to cook for 15 - 20 seconds. Move the leaves around in the water (flip if necessaruntil the whole leaf has turned bright green and is cooked. Repeat with remaining leaves. Allow the leaves to cool completely. To prepare the leaves: When ready to assemble, carefully cut the stem out of the leaf. Start towards the top, run your knife along the rib of the leaf, being careful not to cut a hole in the leaf itself. Cut all the way to the bottom of the stem and cut the stem off. To assemble: divide all the ingredients into four. Spread the hummus into the center of each leaf, then top with quinoa, cucumber, tomato, carrot, sliced avocado and finishing with...
Post a Comment
Read more