Twice Baked Breakfast Potato Boats

 When it comes with breakfast, one of the best is a big american breakfast with eggs, bacon and potatoes fried up. It is the ultimate comfort food on a nice weekend morning. The only issue is the amount of preparation to get the whole meal all together at the same time. Plus the amount of pans it takes to fulfill the task. With these twice baked potato bowls, you get the essentials of the whole breakfast neatly packed into a potato half. Plus the preparation time is small and the clean up is only a couple dishes at the end.

Scrub the potatoes under water and poke a few holes in each potato with a folk and place potatoes directly on the oven rack in the center of the oven and bake at 400°F for 45-50 minutes or until potatoes are tender through the center. Let the potatoes cool slightly. Lower the oven to 375°F.  The potatoes can be baked ahead of time to cut down the morning of preparation and cooking time. 

Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl leaving about ¼” of flesh in each half. Press the uncut sides flatter so they sit level.

In the mixing bowl with the removed potato flesh, add the sour cream, cheese and cream. Mash together until smooth. Season with salt and pepper and stir together.

Place potatoes onto a baking sheet and spread 1-2  tablespoon of potato mixture into the bottom of each hollowed potato half. Add 1 slice of bacon to each half and top with a raw egg and green onions.

Bake until the egg whites are just about set, about 15-18 minutes. Sprinkle with additional cheese, about 1-2 tablespoons each and let the cheese melt in the oven for an additional 3-5 minutes. The whites should be set and yolks runny. Season with any additional salt and pepper.

Twice Baked Breakfast Potato Boats

1, hour, 15 mins Serves 4 Ingredients: 2 Russet Baking Potatoes, 4 Eggs, Bacon, Heavy Cream, Sour Cream Monterey Jack Cheese Green Onions