Need a hearty breakfast? These filling twice-baked potatoes are perfect

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On a chilly fall morning or winter morning, there’s nothing better to wake up to than a hearty breakfast. These twice-baked potatoes topped with bacon, eggs, and cheese are the perfect thing. These are also ideal for brunch because you can make a whole lot of them at once.
If you want to make this breakfast even easier to get on the table, bake the potatoes up to two days ahead of time. You can even scoop them out, make the mashed potato filling, and cook the bacon strips ahead of time. Just store everything separately in the fridge.
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Cooktop Cove
Twice-baked breakfast potatoes
4
10 minutes
1 hour
1 hour and 10 minutes
2 medium russet potatoes
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 strips cooked bacon
4 large eggs
1/2 cup shredded cheddar cheese, divided
Salt and pepper to taste
Preheat the oven to 400F.
Put the potatoes in the oven, directly on the rack, and bake for about 45 minutes, until tender.
Remove the potatoes from the oven, reducing the oven temperature to 375F, and let them cool for a bit.
When the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the centers out, reserving both the insides and the skin. Put the scooped-out flesh into a mixing bowl.
Add the butter and cream to the scooped out potato flesh. Using a potato masher or a fork, mash it all together until the butter is melted, everything is well mixed, and the potatoes are mostly smooth.
Spoon the potato mixture into the hollowed out skins, spreading the mixture out to coat the skins. Sprinkle about 1 tablespoon of cheese over each potato skin, and arrange the potato skins on a baking sheet. Top with a bacon slice and a raw egg. Season with salt and pepper.
Bake for about 15 minutes, until the whites of the eggs are set and the yolks are still runny.
Sprinkle the remaining cheese over the potatoes, and serve immediately.
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