Something about spring launches me straight into brunch mode. Full speed ahead. Which is silly because brunch is a thing all the time. Not just in spring. But these early warm-ish months have yielded some of my favorite breakfast creations; including berry blintz breakfast enchiladas and coffee rubbed steak and eggs. Twice baked breakfast potatoes happened a little bit by creative accident, and I am SO glad.
They are crazy delicious, easy to eat, and would be SO simple to serve to a crowd! I had those potato boats in mind -- you know, the ones where you scoop out the cooked potato and then crack an egg into the center? Like eggs in a basket but with potatoes.
Except… I’ve seen them so many different ways already, and I wasn’t totally sure I could bring something new to the breakfast boat table. Plus! There’s the potato flesh (am I the only person freaked out by that word? I do not love using it, but there it is. The scooped out potato is the flesh, right? Is there another word? halp.) that would basically be wasted.
So I decided to go the twice baked route. You’re going to smash up the cooked potato with sour cream, shredded cheddar, and the magic breakfast ingredient: EGGS. Whisking it all together gives you scrambled egg instead of over easy or medium yolk.
The scrambled egg with the mashed potatoes actually doesn’t change the texture at all from a regular potato-only potato skin. It just makes them more rich. And full of protein. And the taste with the cheese and sour cream is fantastic.
This is an easy recipe to start the day ahead, especially if you are feeding a crowd. It would be SO simple to serve these at a brunch for lots of guests!
- 2 medium russet potatoes, scrubbed
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 2 eggs
- salt and pepper, to taste
- more shredded cheddar and chopped green onions, to garnish
Optional Garnishes :
- chopped bacon
- diced tomatoes
- Rub the potatoes all over with the olive oil. Sprinkle with the kosher salt and bake at 425°F for 45-60 minutes (depending on the size of the potato). This step can be done a day ahead.
- Let the baked potatoes cool until you can handle them. Cut each in half lengthwise and scoop out the cooked potato leaving between 1/8 and 1/4” around the edge.
- Mash the potato you scooped out with a fork with the sour cream and shredded cheese. Add the 2 eggs and mix until combined. Add the salt and pepper.
- Spoon the mixture back into the potato skins -- they will be over full.
- Reduce the oven heat to 350°F. Line a baking sheet with parchment paper, place the potatoes on the prepared baking sheet, and bake for 20-25 more minutes, or until the egg is cooked.
- Garnish with cheese and green onions.
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